Hello everyone. I'm back ... at least for a couple of weeks, before I have to run off again to follow up on dad's condition with the doc.
Thanks all for being patient with all this inactivity. Whoo! I can tell you where all the activity was .... back home, at the hospital. But after all the last 10 days' of tests and specialists, we know that it isn't life threatening and not too serious altho looking at the discomfort, depression and distress dad was in really turns my stomach.
Anyway, here I am, with a guest post that is loooong overdue. This was suppose to be set for when I'm gone but things happened earlier than planned and I just wasn't prepared. But thank goodness for this ... I'm so exhausted right now after having just returned home yesterday. So while I recuperate and recharge my old batteries, enjoy!
Veronica, aka, Lucy (as in Lucille Ball), aka Quay Po of Quay Po Cooks, really doesn't need any introduction. She's got tons of fans from all over. And if you need an explanation as to why she calls herself "Lucy", head over to her space and read all about it.
I had the pleasure to meet up with her before all this hoohah happened.
She's such a lovely person to talk to and to be with. It was just the two of us and I don't believe we had even a moment's awkward silence (quite common with first meets) in the hours we had together.
Here's hoping we meet up more times once things settle down on my side.
Here she is, folks! Applause, please .....
One “O” or two “Os”
When Ping asked me to do a guest post for her, I felt honored. I immediately jumped on the offer. It is a great feeling to know that you are regarded as a friend and are trusted to write a post for her. Thanks Ping for thinking of me.
Ping’s blog is one that I love to visit because I always admire her incredible creation of new recipes and also the gorgeous food pictures she puts up on her blog. I also enjoy her humor and the wittiness in her writing.
The last time I met up with Ping, I brought with me some French Macarons, with lemon curd, durian filling, and was so anxious for her to taste the macs. You might guess what happened next. When I told her about the macarons, she said she does not eat durian. Aiyoh, I felt so silly for not inquiring first. I love, love love durian and am clearly guilty of assuming all Malaysians will like it too. I forgot that Ping, while a true blue Malaysian, has worldly taste. I should have made the Macarons with kumquat chocolate ganache fillings for her. Now the kumquat season is over, so I guess I can only make that one for her next year.
So the next time we meet up again, my dear Ping, I will make some of these American coconut macaroons (note, two Os) for you instead.
When I first became infatuated with macarons (note, one O) I mentioned to my Quay Lo (my husband) that I was going to learn to make them but I pronounced it as Macaroons. He was very pleased and when I first produced some from the oven that had not crack into halves, or collapse in a messy blotch in the pan, I proudly took a few to him to try. He took one look at them and said “Darling, what is this? These are not Macaroons. I don’t know what these are.” In fact, my husband’s response was no surprise. The recipe for today is indeed an American concoction which they borrowed from Scottish recipes. The principal ingredients consist of egg whites, sugar and shredded coconut. It is the only confection that my Quay Lo knew to be called Macaroon. It is sometimes called a “Coconut Macaroon” just to be sure the listener knows that it is not the classic French Macaron. Sensing my Quay Lo’s disappointment (which was brief as he was soon devouring the Macarons I had offered) I decided to give the Coconut Macaroon (ala American) a try. Here is the recipe along with the photos and I have to say, I like both confections very much. Still, as I told my Quay Lo, I felt that the Macarons (ala French) is a more refined pastry. “Darling, It has been around since 1791 according to the bible of French culinary wonders, the Larousse Gastronomique” I said to him breezily. “Not when you make it so that it smells like sewer water, my dear” he said dryly back.
So you see my dear Ping, you and my Quay Lo are of the same view and I am out voted. So this recipe is for you and your readers with some assurance that these smell perfectly divine… I promise.
2 large egg whites
3 tbs flour
a pinch salt
1/3 cup sugar
1 (7-ounce) package sweetened shredded coconut
½ tsp vanilla extract
Preheat oven to 350 degrees F. In a mixer whip egg whites and salt until they become foamy. Add sugar in slowly. Continue to whip until the egg whites are stiff peaks. Add vanilla extract. Fold in shredded coconut and flour.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
Optional: Drizzle dark chocolate ganache.