Over the last few years French Macarons have become a big thing in the pastry world. In some places they have been called the new cupcake. My interest was piqued from watching Top Chef Just Desserts where I think there was a rules requirement that someone must make macarons in every episode. To make matters worse, macarons aren’t as simple as a cupcake. I mean, I can definitely make a cupcake. But macarons are fancy french delicacies that have all kinds of specific techniques and attributes.
One of the goals I have for this blog is to post a new recipe each week. The problem is that some weeks I do more cooking than others. I tend to cook two or three meals in the first two weeks of the month and eat leftovers for the rest of the month. Anyway, I have a bunch of pictures I took last year for this candy survey thing and I thought I would use them to post some of the recipes I made for Christmas last year.
Last month I bought a new cookbook, The Momofuku Milk Bar cookbook by Christina Tosi. The cookbook is written by the head chef of the popular Momofuku Milk Bar in New York. The desserts at the Milk Bar incorporate tastes from different kinds of junk food like potato chips, pretzels and cereal. They are famous for their cereal milk which is basically milk that tastes like the leftovers at the bottom of your cereal bowl. I was excited to try some of the cookies in this book including the famous Compost Cookies which are full of interesting flavors like butterscotch chips, coffee, chocolate, pretzels, potato chips, and anything else that you want to throw in there.
Josh will probably confirm that he’s known this all along.