Monday, July 27, 2015

Lavender Peaches with Mascarpone and Amaretti

Peaches with Lavender Sugar and Amaretti Cookies

It's peach season! I've been making these for years but originally I saw the recipe while watching Giada on the Food Network. This recipe includes gram measurements for the cookies. Love and Olive Oil has a recipe that uses cup measurements. I was just really excited to use my scale.
I also made powdered sugar for this recipe in my Vitamix. It was pretty exciting! (I inhaled a lot of sugar granules in the process)

Amaretti Cookies 

  • 3 large egg whites 
  • 280g/9.9oz almond meal
  • 280g/9.9oz white sugar
  • 3/4 tsp natural almond extract (the artificial kind is too strong)
  • ½ tsp vanilla extract

  • For rolling:
  • 2 heaped tbsp. white sugar
  • 2 heaped tbsp. powdered sugar

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Fill 2 separate bowls with the different sugars.
In a large mixing bowl and using a mixer, whisk the egg whites to stiff peaks. If you lift your beaters out of the egg mixture, the peaks that form should not fall over.
Fold in the rest of the ingredients with a spatula. The dough will be sticky.
Scoop tablespoonfuls of dough and roll them in the white sugar first followed by the powdered sugar. The method helps all the powdered sugar not dissolve in the dough. It actually worked! 
Place cookies 1 inch apart on cookie sheets. Bake for 15 minutes or until lightly golden brown. Let cool on cookie sheets.
The site said they're good for 3-4 days, so I froze about half of mine for later.

I usually serve 1 peach/person, so I'll just do a general guideline.


Firm, ripe peaches
White wine
Mascarpone cheese, at room temperature 
1/4 cup white sugar
1/2 tsp dried lavender buds 

Blend the lavender with the sugar or grind in a mortar and pestle. Halve the peaches neatly and take out the pit using a little knife. Sprinkle peach halves with the lavender sugar. 
Heat a cast iron pan on medium heat until pretty hot. Spray with coconut oil. Lay peaches cut side down for about 5 minutes without moving them. You want them to be a nice brown color on the edges. Alternatively grilling them would be amazing. Flip over the peaches with a spatula and cook for another 2 minutes. Add a splash of white wine and let cook down for another minute. Now you have a delicious syrup to serve with the peaches.
Serve the peaches with their natural syrup, a sprinkle of extra lavender sugar, a tablespoonful of mascarpone for each peach half, and one crumbled cookie for each peach half. Done. Easiest summer dessert.

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