Recipe review #1: My failed ricciarelli

You guessed it, I'm still in quarantine. If you're wondering what I did with those 2 egg whites I never added into my brownie recipe, look no further cuz you're on the page that tells you what happened.

For Christmas I tried to make French macarons, but kinds failed. So I tried to make the less fussy Italian cousin of the macaron, the ricciarelli. But guess what? I failed at that too aha. Still tastes amazing. I did not make a recipe for this since it's kinda sorta technical but not really and I've never made this before, so I thought I'd give it a shot and share it with you guys:)

I used the above blog called "Pinch me, I'm eating" by Caroline (bro I love that title tho). Her cookies look much prettier than mine and I was too impatient to wait for the dough to dry out and form a crust on top.

Ok so what did I do and what didn't I do in that recipe to get it to come out like mine? Well I had most of the ingredients, however I was missing almond extract, powdered sugar, and enough orange zest. I let my whites sit out for almost an hour which let them dry out a little bit, which could explain why my dough got so friggin dry while I was trying to fold everything in! I also improvised and put (a lot) of granulated sugar into my mortar and pestle and ground the heck outta those crystals. My whites were whipped to firm peaks as required, but I ended up removing too much of the air while I was folding in the dry ingredients, but by the time I realized, I was doomed anyways.

What would I change? I would add less sugar in the recipe since it turned out very sweet and I'm from that part of the world that's notorious for producing families with a history of high blood pressure and diabetes (if you're from there too then you know what I'm talking about) so just to be cautious I would add less sugar.

Overall thoughts? Well I think the cookies are delicious, tasted amazing while warm, but taste amazing when cooled to room temperature. The outside came out nice and crisp and the inside remained gooey chewy, which I love in a cookie. I would definitely try this again.