January 22, 2011

The sweet taste of success

French macarons... something I've been wanting to try for years but have been too timid to attempt. After two flops and tons of subsequent research, an edible batch emerged from my kitchen last night.  Not perfect, but sublime nonetheless. Even improvised a yummy coconut-butter buttercream.

Another batch will be endeavored tonight. Still going over possibilities in my head.

Obsessed? I think so.

Coconut french macarons

Coconut french macarons

Jan 22, 2011 1:01:16 PM | Food, Photography

1 Comment

Mikki

They look gorgeous! I'm sure they taste fantastic too. Can I be your protege? : )

Posted by: Mikki | January 22, 2011 at 20:05

The comments to this entry are closed.

NEXT POST
Simple Pan-fried Brussels Sprouts the edible perspective 10-12 brussels sprouts, washed & halved 1 T unrefined coconut oil sea salt and freshly ground pepper to taste Over medium-low heat, add coconut oil to a sauté pan. Once hot, add sprouts, cut side down. Let sit for ~8min, until nice and crispy. Flip once and let brown for another ~8min. ~Linking up to Cara's Cravings~
PREVIOUS POST
Simple Roast Chicken Thomas Keller One whole chicken (3-4 lb.) Kosher salt and freshly ground black pepper Preheat the oven to 450°F. Rinse the chicken, and then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird. Next salt the chicken by raining the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). Place the chicken in a roasting pan and, when the oven is up to temperature, put the chicken in the oven. Roast it until the internal...

Megan

lover of cookery, hoodies, handmade soaps, photography, and my marvelous family.

Wiggy98 24
Autumn Dill
Heather Ann
The Typepad Team

Search

My Other Accounts

Recent Comments