Would honey or a heavy sugar syrup work as a substitute for corn syrup in your macaroon recipe? Unless the recipe depends on the chemical properties of glucose solutions instead of sucrose or glucose/fructose blends, it should be reasonable to substitute.
Likewise, starch is starch for the most part, so you could use potato starch instead of corn starch in the pudding (unless pre-packaged mix, in which case the corn starch is already in the mix).
For an SCA gig I once was involved in the making of marzipan by hand. It's Passover-friendly, being basically almonds, sugar, egg white, and flavoring. Some recipes call for confectioner's sugar so you'd have to make sure that didn't have any added corn.
I suspect "oh, I thought you were Sephardic" won't work.
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timeasmymeasure
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Date: 2011-04-21 04:34 am (UTC)Likewise, starch is starch for the most part, so you could use potato starch instead of corn starch in the pudding (unless pre-packaged mix, in which case the corn starch is already in the mix).
For an SCA gig I once was involved in the making of marzipan by hand. It's Passover-friendly, being basically almonds, sugar, egg white, and flavoring. Some recipes call for confectioner's sugar so you'd have to make sure that didn't have any added corn.
I suspect "oh, I thought you were Sephardic" won't work.