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Now simply add the ground almonds as well as the sliced almonds and finally, the cinnamon’d apples. Start whipping up the egg whites until their stiff, then slowly add the sugar and whip it some more. Set cinnamon’d apples aside and let cool. You know the apples are ready when they have softened a bit but aren’t mushy yet. Throw the diced apples in a sauce pan with 2tbsp of sugar, 1tbsp of cinnamon and a few drops of water. The other third of the apple that’s left over, you start eating immediately because life is short.
Sidenote: The almonds can always be replaced by hazelnuts as well.īefore you do anything, you should preheat the oven to 150☌ (300☏).
Coconut sugar also packs a good amount of potassium, iron and magnesium. If you use coconut sugar you can even offer these to a diabetic. Trust me, they will appreciate it. These macaroons are gluten- and lactose free, so you’re covering a lot of ground here. Yet, instead of fighting it, I recommend you put your good friend hat on and remember their allergies. Also, chances are you have a lot of FWAs (friends with allergies)…okay I made that up but let’s not pretend everybody and their momma didn’t develop some sort of allergy in the last couple of years.
#What is childish gambino telegraph ave about plus#
Most of these ingredients you probably have at home already, plus this won’t take more than 30min max. 2-3 egg whites (I used 3 medium sized ones).100g sugar (if you are a responsible adult you use coconut sugar).I payed more attention this time, because while I made these bad boys, I knew this was going to be too d e l i c i o u s not to share.Īpple Cinnamon Almond Macaroons (aka spend basically no time in the kitchen, get all of the praise) Regardless, today is the day I’m manning up. I have a little red Moleskin that helps me keep track, but what I write down in there are more ‘food notes’ than actual recipes. You have to understand, when I’m cooking I blast music, I dance, I don’t really measure stuff and I definitely don’t stick to other recipes…so yeah.
#What is childish gambino telegraph ave about how to#
The issue is while I’m cooking, I’m not following my steps carefully enough to the point where I can give you a description of how to succesfully replicate the dish, without messing up your ingredients. I mean it works for me and it’s fun, but it’s a mess. The reason why I don’t post recipes is because…where do I start. That would probably first slightly increase global warming, but then we’d be so happy, we’d find a way to cool the planet and cure cancer within like 3 years. If it was up to me, every single person would eat beautiful delicous food each day of their lives. It’s not that I don’t want to share my recipes with you, seriously that’s not it. People have been asking me to post recipes forever, but I’ve been very adamant about avoiding exactly that.