Here are some pictures to illustrate the macaron making process. I took these pictures last week when I made Snickers Macarons.
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.
First of all, let me introduce myself as Mary’s little sister. I have been meaning to post some entries for awhile! Here it goes.
My boyfriend Greg told me he was craving snickerdoodles which are one of my favorite cookies to bake. I told him “no problem, I’ll make you a batch!” … Little did I know he said snickerdoodles but actually meant peanut butter cookies. When I brought the finished product over he asked how come they didn’t have lines in the top. Anyways, these cookies came out tasty and here is the recipe!
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.