First, a recipe:

macaroon tart crust:

(gluten and dairy free)
2 cups combination shredded coconut and sorghum flour
2 egg whites
2 T sugar (the liquid ratio might be off with a liquid sweetener, try adding more sorghum)
touch of salt

mix all together in a bowl, press into a tart or spring form pan, bake at
325 for 15 minutes or so, fill! (mine was filled with leftover re-melted
lavender truffles topped with chocolate mousse and mint leaves)

Next, I am moving tomorrow! Goodbye Haight St.

And finally, some sketches:

tooth-picker caught in action:

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