I developed this recipe for a friend who needed a gluten free dessert —lorigoldsby
- Makes 36
each of vanilla, rum and almond extracts
zest of 1 large lime
kosher or large flake sea salt
melted white chocolate
In This Recipe
- In a stand mixer with the whisk attachment, beat egg whites until they are fluffy, but not yet stiff. Gently fold in the remaining ingredients (not melted chocolate!) with a spatula.
- Drop by large spoonfuls onto parchment paper or silpat and bake at 350 for 13-15 minutes. You want to make "mounds" not flats.
- To “gild the lily”, you can dip the bottoms in melted white chocolate and then sprinkle extra salt onto the chocolate for a "rimmed margarita effect".
Recipe by: lorigoldsby
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.