Red Beet Macaroons           cookies

3/4 C dried beets (can use sugar beets, red beets, etc).  Shred the dried beets, or grind to a powder

5 Tbs cane sugar

2 tsp. flour

1/4 tsp. vanilla extract

5 Tbs unsalted butter

2 lg eggs, whites only

Mix all ingredients, chill in the fridge for 30 minutes. Consistency should be a little thicker than pancake batter – if it’s runnier, let it chill longer.  Preheat oven to 350 degrees.  Plop tablespoonfulls of batter onto an ungreased cookie sheet, leaving plenty of space between the cookies.  Bake for 10 minutes at 350 until browned and firm.

(Adapted from Chelsea Gandy’s recipe, Fox Hollow Farm, Fredericktown, OH)


The perfect companion dessert to the Red Beet Macaroons is custard!  Double the macaroon recipe so you have 4 egg yolks leftover.

Baked Custard         custard

4 lg eggs, yolks only

2 C milk

1/4 – 1/2 C cane sugar

1 tsp. vanilla extract

a pinch of cinnamon

optional ingredients: 2-3 Tbs cocoa powder, raisins, a few Tbs jam, dried fruit, a pinch of ground spice bush

Preheat oven to 300 degrees.  Whisk all ingredients thoroughly.  Put them in a double boiler (a bowl resting in a pot of shallow water), and put this in the oven for 1 hour, or until the top is firm.  Remove from the oven, and when cool enough to put in the fridge, chill a couple hours.  Serve cold.

(Adapted from the Joy of Cooking, Iram Rombauer and Marion Rombauer Becker)


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