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Wine Soup with Macaroons


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By qui
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Macaroons:
1 egg white
1/3 cup sugar
3 ounces finely chopped almonds
3 drops almond extract
1 tsp melted shortening

Soup:
1 pint white wine
1 pint water
1 small stick cinnamon
1 thin slice fresh ginger
1-2 whole cloves
Rind of 1 lemon...rough chop
2 T sugar

1 tsp cornstarch
2 egg yolks, beaten


Macaroons:


Beat egg white.


Add sugar gradually, beating constantly.


Add almonds, extract and shortening - mix well.


Cover cookie sheet with Reynolds parchment paper.


Drop by teaspoonful onto parchment.


Bake at 275' for 30-45 minutes.



Soup:


Combine first 7 ingredients, mix well and simmer, covered, for 10 minutes.


Disolve cornstarch in 1 T water and add to wine.


Bring to boil and remove from heat.


Temper eggs and add to wine, mixing thoroughly.


Strain.



To serve, place 2-3 macaroons in bowl and pour soup over them.


Pairs Well With


Notes

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