The other day my friends Treefrogdemon and SpottedRichard asked about a thin crispy cookie. I made one, with rum and coarse salt. But Spotted Richard said she’d imagined something with almond. And so, to be honest, had I. So I tried again. I had two leftover egg whites, and I decided to use them to make a light, thin cookie with almost no flour. (I was worried that this would be one of those occasions that I waste a whole cupboardful of ingredients trying to use up two egg whites, but luckily these turned out very tasty!) They’re thin and lacy and crispy, almost like almond toffee.
I wanted something simple, because too much flavor would detract from the main dessert event. So no spices, no chocolate. I thought about rum, because it goes nicely with coconut, and it’s a sweet, subtle flavor. And then I thought about salt. Perhaps because Treefrogdemon drinks margaritas on Friday evenings! (But does she salt the rims? I don’t know!). So this is what I came up with. They’re crispy on the outside, but they’re chewy on the inside. Good – but not exactly what I had in mind. I’ll just have to keep trying until I come up with something crispy all the way through. In the meantime, these were a very big hit in my house. Malcolm liked everything but the salt, which he said was too strong of a flavor. And Isaac liked the salt the best.
I made a sort of promise to myself never to post a recipe without a picture and a song. I’m going to make a temporary exception for this one, because I’d like Treefrogdemon and Spotted Richard to pick one song each, that they think goes with this post. And then I’ll add the songs!! Guest DJ!
Treefrogdemon’s wonderful choice is Sally MacLennane, by the Pogues. Love it!