So, we did end up having enough cookies to make the peanut butter banana cream pie, and pie was made during the delirium following the dinner party. To add to the pandemonium, I also modified David Lebovitz’s chocolate macaron recipe in order to use up the remaining egg whites. Instead of measuring, since my egg whites outnumbered his, I whipped them up in a fury and added some cocoa-ground almonds to the mix. I don’t really use my pastry bag (I’m not even sure if I have one), so they were free form. The french would surely scoff, but.. that leaves more of this sin for me.
I was tempted to use up some buttermilk and make some ice cream, but that would’ve yielded even more egg whites… even more dangerously delicious cookies. I’m considering making a buttermilk sherbet… Maybe I will if there are berries at tonight’s Good Life Thursday at the Bordy vineyards. [Note: it was a fun time, but not due to the market offerings, which were scarce].
I’ll have to ask Chris to weigh in on the pie, as I’ve been too sugared out from the cookies to try it.