baking is science for hungry people

The Gentleman Caller (I gave him an apron with the above slogan for Christmas) and I are attempting to make homemade kosher-for-Passover desserts for seder at his mother's house. (To me more accurate, we are attempting to make homemade desserts with kosher-for-Passover ingredients, because our kitchens - nor his mother's - are not kosher in any way, but his aunt does keep kosher and both his mother and his aunt avoid chametz during the holiday.) I like coconut macaroons - I don't even mind the ones in a can, but everyone else hates them and I do think homemade is a nice goal. He likes chocolate-dipped marshmallows. So yesterday we did a trial run of each of these.

Side note, Himself didn't realize that it's not just that corn syrup is icky, but that in fact corn is not kfp - so having gone on a Quest for kosher gelatin(e), we went on another Quest for acceptable confectioners' sugar. This whole thing has been a Project. :-)

So I made one batch of macaroons. Unsweetened coconut, sugar, egg whites, and a little potato starch. The final product was tasty, but a) there was too much liquid when I put them on the baking sheet, so there are starchy puddles at the bottom of most of the cookies, and b) the cookies are a little rubbery?

I think next week therefore I will use (less egg white, and) half as much potato starch and substitute matzo cake meal for the other half. That should give them some body but decrease the chewiness, right?

Bakers and science people, please to advise and confirm!

bra surgery

( Yes, I am talking about my underwear. :-) )