One..NO TWO – Macarons, December cookie baking, and my fear of THE TRIPOD

December 23, 2009 at 3:56 am | Posted in Bars/Brownies, Candy, Cookies, Dessert | 50 Comments
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To start off, this was supposed to be my entry for Jamie (of Life’s a Feast) and Deeba’s (of Passionate About Baking) MacTweets MacAttack last week.  Now that it’s 10 days late, and pretty much null and void,I suppose I’ll just have to call this your every day, non challenge post, which as you can see, I have very few of, especially since joining the Daring Cooks in conjunction with the Daring Bakers.  Since I’m not married and not a mommy, I don’t cook/bake every day, and when I do, it’s usually for a challenge I leave to the last minute.

I LOVE cooking and’s a passion that oozes from my pores, but hey, eventually you realize you can’t give enough away, and end up throwing a lot of stuff out.  I’m actually looking forward to the day I have a hungry brood to feed (I can almost hear the grunts and sighs of those who do).

Salted, Spiced Caramel Macarons

Fleur de Sel Spiced Caramel Apple MacaronsNotice the oozing caramel in some of them?  The caramel for those was cooked to about 230-235F.  I cooked it up to 240ish for the next batch of filling – no more oozing, although I wouldn’t say it’s a bad thing!

OK, one more thing/diatribe before I get to the macarons.  I must admit something to you all, and it’s weird, really weird.  I’m afraid of my tripod.  For those who don’t know me or haven’t followed this blog, you’re probably thinking “This girl is afraid of a piece of equipment that holds a camera steady?  What a freak!”.  For those who do know me and/or my blog, you know I annihilated my knee trying to save my camera when I knocked against THE TRIPOD atop a staircase as I was setting up for photos for the Daring Bakers Lavash challenge.

Because of this little phobia, my photos suffer.  It’s bad enough I have no natural light, which is all the more reason I MUST use a tripod, but I look at the damn thing and I shudder….memories of my leg flopping all over the place as I tried to crawl to the phone *CRINGE*, and the year I’ve spent rehabilitating the mess of a leg.  Maybe I need a much sturdier tripod, since mine possesses legs that even a modeling agency would call too skinny, and what look to be balls instead of feet (My father gave it to me.  He found it at an estate, along with other antique camera equipment, eons before I was born).

As I look below at the blurry spinach and peppers in my Beef Wellingtons, and know this freaky phobia is partial cause..I have to laugh..really.  If I don’t..I just might scream!!

Fleur de Sel Spiced Caramel Apple Macarons

Now that I’ve vented, on to the macarons.  I made two kinds, since I couldn’t decide on one –  fleur de sel-cinnamon macaron shells filled with spiced apple cider caramel, and a pure, fresh roasted maple pumpkin filling between two pumpkin pie spiced macaron shells, topped with spicy toasted Jack Be Little pumpkin seeds (You know, the baby pumpkins you can hold in your hand.  The seeds are light and tiny, perfect to top a macaron shell without any craters forming).

Salted Apple Cider CaramelsSalted Apple Cider Caramels – UPDATE: 2/13 – I made these with fresh, juiced peaches instead of apple cider, last summer.  Simply AMAZING!

The best part of this macaron endeavor was the spiced apple cider caramel filling.  This is because once I cooked it to spreadable ‘filling’ temperature, about 235 – 40 degrees on a candy thermometer, I took out what I needed to fill the macarons, and cooked the rest to the ‘soft -medium’ ball stage..about 250-60, to make buttery soft salted caramel candies.  You can’t beat one recipe that results in cookies AND candy.  I found the recipe for the apple cider caramels HERE, but after the first batch, to test, (some of which I sent to the winner of the Fahrenehit 350 Blogiversary Giveaway, which I will get to later), I realized they were way too buttery, which is usually a good thing, but when it borders on greasy, it is NOT.

I cut down the butter on batch number two to 6 tablespoons rather than 8 (cutting down butter is almost sacrilige to me), added ground ginger, cinnamon, nutmeg and a bit of cardamom, and finally achieved what I felt was ‘just right’.  I only wish I didn’t send batch number one out to the winner, but at the time, I thought they were good – BEFORE  I noticed the butter stains all over the napkins I used to wipe my fingers after eating a few.  UGH.’

‘The Whole Pumpkin’ Macarons.  I gave them a spritz of orange spray food color for photos – so no, nothing ‘cool’ here.

Regarding the Giveaway, I was extremely flattered last month when Kitty of Fahrenheit 350° asked me to participate in her Blogiversary giveaway.  This meant baking something and sending it to the winner, along with a few other bloggers she’d chosen.   The winner, Heather of Utah (no last names here) made out like a bandit.  You should see the loot she hauled in.

You can see my spotlight HERE and the other bloggers too if you skim through the posts before and after mine.  Every day of the week, for one week, leading up to her Blogiversary, a new blogger (inlcuding lil ‘ole me) was in the spotlight along with the goodies to be sent to the winner.  Isn’t that a great idea?  Naturally, as I always do, I went overboard..wayy overboard, and started experimenting with recipes I’d never tried before.  I wanted to blow the winner away with goodies she wasn’t expecting along with the two cookies I offered up.

Well..sometimes too much of a good thing really is too much.  Always stick with the tried and true, and don’t overdo it. especially when sending your stuff to a total stranger.  Some of these new recipes didn’t turn out that great, but I didn’t realize how much so until the package was in the mail and we started to sample some.  You see..bake, cool and send IMMEDIATELY was the modus operandi, and the dough tasted great on all of them! LOL  A new lesson learned..I’m humbled.  I really hope she has a more forgiving palate than I do!

                       ‘Best Ever’ Brownies and Minty Brown Sugar Chocolate Chip Cookies

One of the cookies I baked was a Tiramisu cookie I got from the Domino’s Sugar site.  Domino’s Sugar sent me a $20.00 gift card for my holiday baking and wanted me to maybe try and bake something from their recipe page, or just use their sugar in my holiday baking in general.  Well, no need to ask, since I use Domino’s sugar in all of my baking, and have been doing so since I was in High School.  I’m never, ever without it..brown, dark brown, granulated, powdered, in retropsect, it was like them asking me to change my underwear each day.

Apparently this gift card was to help with ingredients for whatever cookie(s), cakes, pies etc.. I was going to bake, but the thing is..I’m NEVER without every baking essential possible.  I have everything, at all times, always on hand (until I run out, in which it’s immediately replaced), unless it’s a rare ingredient that one particular recipe calls for.  When I received this gift card, there was nothing I needed, so I bought lobsters.  Thank you for my awesome lobster dinner, Domino’s Sugar and Hilary from Domino’s Sugar!  ;D

                                           The aforementioned Tiramisu cookies

In any event, I didn’t particularly like the cookie part of this Tiramisu cookie recipe, so I used THIS COOKIEminus the chocolate chips and nuts,BUT, used the fillings from the Domino’s sugar recipe.  Some liked it, some didn’t..but isn’t that usually the case?  If we all had the same palate, eating/indulging would be pretty boring, wouldn’t it?

                 Mandel Kakor – I call them Swedish Biscotti, and Raspberry Linzer Cookies

Well, I think I covered every corner as far as my cookie baking went.  Please be sure to stop back Devemeber 27th to see my Daring Bakers Gingerbread House (HINT: it won’t be a house).  I have never, ever built one before, so you just might get some laughs.  I have less than 5 days to knock this one out and I haven’t even made the gingerbread yet.  Wish me luck, because I’ll need it!

                                         Brown Butter-Milk Chocolate Chunk Thins

Salted Apple Cider Caramels

Mandel Kakor Cookies

Raspberry Linzer Cookies

Minty Brown Sugar Chocolate Chip Cookies
Makes about 2 dozen cookies

1 cup butter (2 sticks), room temperature
1/2 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs, beaten
2 teaspoons pure vanilla extract
2 1/2 teaspoons peppermint or spearmint extract
3 cups all-purpose flour
1 teaspoon salt
1/2b teaspoon baking soda
2 cups dark chocolate chips (milk or white chocolate is nice too, or a combo of two or all three)

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Cream the butter and sugars. Add eggs, peppermint extract and vanilla extract.

3. Sift together flour, salt and baking soda and then add to the egg mix and beat until just combined.

4.  Stir in the chocolate chips.

5. Form the dough into 2-inch balls. Place on prepared baking sheet and bake until golden, about 9 minutes for chewy and 12 for crunchy. Repeat with second baking sheet. Cool on rack. Store in an airtight container.

Recipe from Helen of Tartelette
I added a teaspoon cinnamon to the shells and topped them with fleur de sel.

90 grams of egg white (about 3 – but do weigh them!)
30 grams of plain white granulated sugar (1/4 cup)
200 grams of icing or powdered sugar (1 1/2 cups)
110 grams of finely ground blanched almonds (1 cup + 4 tablespoons + 2 teaspoons)

1. In a food processor, run the nuts and powdered sugar until the nuts are finely ground. Run through a sieve if needed.

2. Whip the egg whites until foamy, slowly add the granulated sugar, until they are glossy and stiff.

3. Slowly sift in and fold the nut/sugar mixture into the whites with a wide spatula, in several increments. The mixture should remain shiny and flow easily (like lava/magma).

4. Fill a pastry bag with the batter and pipe small rounds (about 1 to 1.5 inches – an Ateco #807 tip works well for this) onto parchment lined baking sheets.

5. Let the macarons dry for anywhere from 30 minutes to 1 hour. Preheat the oven to 300F.

6. When they are dry (touch one lightly, a dry shell will have formed – but do NOT push in), bake them for 12-15 minutes.

7. Let cool, remove from the paper and fill 2 shells with filling of your choice.

* If making the Salted, Spiced Caramel Apple Macarons, add 1 tablespoon of cinnamon to the above recipe, then spirnkle piped mounds with coarse sea salt (preferably fleur de sel) and a little extra cinnamon prior to drying and baking.  If making ‘The Whole Pumpkin’ macarons, add 1 tablepsoon of pumpkin pie spice, and top with spicy, toasted baby pumpkin seeds (from a Jack Be Little Pumpkin) prior to drying and baking.

** The caramel apple filling is linked in the above entry.  Just add about 1 teaspoon cinnmaon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon of cloves to the hot caramel prior to setting.  For filling consistency, only cook the caramel to about 240 on a candy thermometer.  For the candies, follow the directions linked in the entry.

Fresh Pumpkin Filling (I kind of winged this and went by the below is just an estimation)
1 cup fresh roasted pumpkin puree.  If using canned, let drain in a colander overnight prior to making filling.
1 tabelspoon pure maple syrup
2 tablespoons brown sugar
1/4 teaspoon kosher salt

1. Beat all of the above together until smooth.  In a saucepan, cook down the mixture until dark and thickened. Let cool.  Spoon into pastry bag and pipe onto macarons shells, then sandwich gently.

Spicy, Toasted Baby Pumpkin Seeds
The seeds from one Jack Be Little pumpkin
1 tablespoon canola or vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
1/8 teaspoon black pepper

1. Cut the pumpkin open and remove the seeds.  Rinse to remove all the pulp then let air dry.  Preheat oven to 250F.

2. Combine the seeds with oil and the next 6 ingredients. Spread onto a parchment lined baking sheet.

3. Spread the seeds on the prepared baking sheet in an even layer. Bake until dry, stirring occasionally, about 1hour. Let cool.

1. Age the egg whites in a covered container at room temperature for 24 to 48 hours.  I sometimes age them longer..uncovering the container for the last few hours.

2.  I like to dry my tant pour tant (the almond meal-confectioner’s sugar amalgamation) prior to making macarons.  I let it sit out uncovered at room temperature the night before making them.  I get super smooth shells that way for some reason.

3.  Double baking sheets for better ‘feet’.

Best Ever Brownies
Adapted from Baking with Julia

1 1/4 cups sifted all-purpose flour — measure after sifting
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups  sugar (divided use)
1 teaspoon pure vanilla extract
4 large eggs

1.  Line a 9-inch square pan with foil or parchment paper  Bottom and up the sides, making sure you have some overlapping over the sides of the pan to use as handles to lift the whole square of brownies out once baked. .  Preheat oven to 350 degrees F

2. Stir the sifted flour and salt together in a small bowl; set aside.

3. Melt the butter over medium-low heat in a small saucepan. When melted, reduce heat to low and add chopped chocolate, stirring often until completely melted. Add 1 cup of the sugar to the butter-chocolate mixture and stir for about a minute. Remove pan from heat and pour into a mixing bowl. Stir in the vanilla.

4. Whisk the remaining 1 cup sugar and the 4 eggs in a second bowl – only until combined – do NOT over-whisk. Gradually pour half of the sugar-egg mixture into the bowl with the chocolate mixture, stirring quickly  so that eggs don’t cook/scramble from the heat of the chocolate mixture.

5. Using a hand-held or stand mixer with the whisk attachment, beat the remaining sugar-egg mixture on high speed until it turns light in color, thick and doubles in volume – about 3 to 4 minutes.

6. Carefully fold the beaten egg-sugar mixture into the chocolate, sugar, egg mixture. When everything is almost completely incorporated, gently fold in the dry ingredients.  I like to sift the dry ingredients over the mixture, then fold.

7. Scrape the batter into the lined 9-inch square pan and bake on the middle rack for 25 to 28 minutes.  They will rise nd the top will turn shiny.

8. Cut into the center of the brownies after 22-23 minutes to see how they are baking. They should be barely set and gooey, which means you’re on the right track.  In fact – you can take them out now, since they will set up more while cooling, OR continue to bake another 2 to 5 minutes until a little more set.  A matter of preference.

9. Let the brownies cool for 10 minutes..then lift them out of the pan using the edges of  the foil or parchment paper,  Cool completely on a wire rack, then cut into squares and enjoy!

Brown Butter Melty Middle Milk Chocolate Chunk Thins
Adaptede from Cook’s Illustrated
Makes about 20-22 cookies
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1large egg
1 large egg yolk
1 1/2 cups milk chocolate chunks

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (12 x 17-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in milk chocolate chunks.

4. Divide dough into about 20 balls, each about 1 1/2 tablespoons. Arrange 2 inches apart on prepared baking sheets.

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 12 (for slightly underbaked like in photo) minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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  1. Your macarons look wonderful such a shame they weren’t included with the MacTweets line up – maybe next time!

    Love the look of the Spiced Apple Cider Caramel, I have some family that would absolutely love them!

    I also agree with you about getting so many challenges done, I always end up throwing too much away – and that makes me sad 😦 Thankfully I noticed that the folk at my work will eat anything and it will always get eaten!

  2. Challenge or no challenge they sounds delicious, about the pictures I have no idea what you are talking about they look great.
    Love all the flavors you combined- yum.

  3. […] more here:  One..NO TWO – Macarons, December cookie baking, and my fear of THE … By admin | category: caramel apple, mac | tags: apple, caramel apple, cinnamon-prior, […]

  4. Lisa, you are SO talented! I love the picture with the caramel oozing out. It makes me want to snatch one and pop it into my mouth. And you’re not the only one that doesn’t like the tripod. I just can’t get it to angle where I want it to so I never use it (although I really do need it due to my unsteady hand lol).

  5. Hi Lisa, I knew you had “knee issues” but never realised how you did it (during a DB challenge photoshoot). Girl, that is going above and beyond the call of duty!! Seriously though, hope the knee is mending well and it must have been so scary, no wonder you now also have tripod issues.

    Great macs and awesome looking caramel, I’d be glad to eat them if you sent some my way 🙂

    Happy Holidays!

  6. Gorgeous pictures and wonderful creations!

    i really have to buy a tripod as my hands shake too much!

    Happy Holiday and all the very best for 2010!



  7. I love your macarons! I think they looks perfectly fine… On your tripod issues; I can so imagine the scare you had, not to mention the long recovery period, but let’s face it; the tripod is quite innocent in the whole story…:) I sometimes shoot without a tripod too, as I can’t be bothered or have a hungry crowd waiting for me to finish, but whenever possible I always use a tripod. Makes a huge difference!

  8. You always amaze! The ooey, gooey, caramel adds a wonderful dimension to the macarons…they look SOOOOO good! I can hardly wait to see your DB challenge post! Merry Christmas!

  9. Give me those spiced caramel apple macarons NOW! Or at least some of the caramels. They look so good!!! Perfect for this time of the year too. Yum!
    I might have to give those a try when all the dust from Christmas day has settled 😉
    Fantastic baking, as always 🙂

  10. Oozing caramel may not make it easy for eating a macaron but it sure makes a yummy picture! I’d love to give one of them a try! All your treats look delicious! I’d be tripod share too!

  11. I feel like it’s been forever since I’ve had a moment to read blogs and comment. LOVED this post!! Oh man, do those caramels look DELICIOUS!! Beautiful pictures and everything looks wonderful. I just bought a tripod yesterday (haven’t used it yet), so it’s funny you were just talking about that. I hope all is well with you and I wish you a very MERRY CHRISTMAS!! 🙂

  12. omg wow these all look so good!! They’re making me hungry just looking at them, I love the caramel shot, so so delicious and your macaroons look so light and tasty! YUM!

  13. Wow, these look gorgeous. Nice to know I’m not the only one losing my mind in sugar and butter this season!

  14. Great post my dear! I love your macs! They’re amazing =D. Happy Holidays!

  15. Everything looks beautiful. You have the Midas Foodie touch. And here’s to hoping you have your own brood! I may sigh but of course its worth every moment.

  16. Great pictures – as usual! I love the ooyey gooey rich and chewy caramels and brownies – they look so good. As always a true artist as your macarons show. Do you ever take time off? : )

  17. Whoah, you have been baking up a storm! Your macs look amazing! Everything looks so beautiful, but what I want most is those beautiful cookies. The texture on those looks absolutely divine! Wishing you and your family happy holidays.
    *kisses* HH

  18. I must say, you conquer your fears quite well. The macarons are amazing!

  19. Wow, do those macarons look amazing. I really love the flavor combinations–just the sort of flavors I crave right now. You make me want to go back into the kitchen and try to make macarons again (although I have more or less given up).

    Happy Holidays!!

  20. Ooooo…those macarons are beautiful! I just know that they were delicious. And I love the way the cookies turned out…they look like they have a bit of underdoneness to them. I love cookies like that! Merry Christmas!!!!

  21. Woah, those brownies look intense. I just made my go-to brownies and blogged about them not too long ago, but I must try this one out.

  22. Your macaroons look fabulous! Wish you could send me a few of your extra ones 🙂 Happy holidays!

  23. Lovely macaroons – I have to try them again…
    Merry Christmas from rainy Ireland!
    Lots of presents from Santa, yummy Christmas feast and have a great time with your family and friends 🙂
    Cheers! Anula.

  24. Your macarons looks superb – great flavours I must say! I’ll definitely be back on the 27th to see what you do with your gingerbread creation – will there be an macarons involved?! hehe… Merry Christmas!

  25. Happy Holidays! Your food looks delicious! I was just perusing and saw we share the same name with the same spelling and had to check out your blog. I’ll check back again for inspiration!

    All best!


  26. Ola Lisa,was so thrilled to have u hop by…thanx a ton for the sprinkles too & u dont need to say sorri….
    so many cookies here………all beautiful ones…..
    am jus hoppn by to ur choco chippy post rite now to see if ya left me any tips abt the crunchy choco chippy cookie…
    happy hols
    boas festas e boa fim de semana

  27. Hello my friend
    What an amazing treats ,love your Macaroons, they looks awesome… and the caramel, I am going to try these very soon….for sure….the photos looks gorgeous girl dont worry…

    I wish you a Joyful Merry Christmas and Healthy,Prosperous New Year…
    I look forward to visit you at your new Bistro… !!!

  28. Your macarons look wonderful, and so do all the other wonderful treats! Can’t wait to see your DB reveal!!

  29. Hello my friend
    what an awesome treats, I love all the flavours of your gorgeous looking macaroons…. and love your caramel, what a great idea…
    i have to try it , the photos looks delicious and gorgeous, don’t worry awesome job my dear.

    Wishing you Joyful Merry Christmas, and Healthy,Prosperous New Year… Hope to visit your new Bistro soon!!!


  30. I want everything you made. Each one looks delicious. I am going to be busy just selecting one or two to get started.

  31. Your macarons look gorgeous. Love the flavour too.

    Happy Holidays and Best Wishes for a very Happy New Year!

  32. What a gorgeous spread!! Well done Lisa – everything looks so beautiful, not to mention delicious 🙂 Happy holidays to you and all the best for an awesome new year ♥

  33. Macarons are fine, but Brown Butter-Milk Chocolate Chunk Thins?…divine! Looking forward to your gingerbread house. Not possible to do the challenge this month, but lots of Daring Bakers have done a bang up job! Know you will, too!

  34. It doesn’t surprise me that you’ve got a tripod phobia, Lisa. I certainly wouldn’t want to use it again after your fall and all the rehab!! Buy yourself a new one and get rid of the one with the bad memories for a clean start in 2010..Regardless of your hate for the tripod, your photos are stunning. I want to dive straight into all your pictures, particularly the tiramisu cookies… Actually, I want to go straight into the kitchen to make some!!

    Merry Christmas!!

  35. Happy Holiday, Lisa! These macarons are so delicious. The fit the festive mood and absolutely irresistable!

    Wish you have a wonderful and prosperous New Year!

    Sawadee from Bangkok,

  36. You had me at Caramel macaroons. YUM!!!

  37. I haven’t even touched a computer in what seems like eons! But This is a fabulous post! I still haven’t mastered macarons, and I feel less then intrigued about doing it – however I do have about 36 egg whites in the freezer ready for the day. I hope freezer egg whites are ok? Anyway – I really want some of your macarons! I think we should do a trade – my pecan log for some of your macarons! What do you say?

  38. hOLA Lisa,can i please puleezzeee bother u again…for a big favour???
    would love to ask for i really i need helppppppppppp and a precious vote ..hop on here for details
    or hop strait below…puleeze…pinky promise please…..
    …a few moments of ur time
    before 1st jan …
    tthanxxx a ton
    Cheers and bright new year…

  39. Your posts always make me laugh. And drool. And me thinks you are likely being hard on yourself over the package you sent…I’d be honored to eat ANYTHING baked in your kitchen!!

    You knocked it out of the park with the macarons. And speaking of knocking it out of the park I really can’t believe that Melky trade either. You were the only person who seemed as peeved/perplexed as I was. Those Yankees…always finding new ways to give me agita.

    Happy holidays! I’m so glad I “met” you on interwebs. You’ve made my life yummier and happier for sure. 🙂

  40. Wow, I miss your cookie baking! I think you need to reprise it for me after the NY. Rugelach, please? OH, I had macarons for the first ime last week. They were rose scented and tasted like sweet perfume. WTH?

  41. Lisa! How did I miss these incredible macs? Oh my they are gorgeous and perfect! I love the salted caramel apple cider ones. Wowee! Send me some! And you can even send them into the next Mac Attack challenge which is already up although since the theme is Something New For The New Year I am too anxious to see what you’ll come up with. Beautiful. And all those cookies. Oh wow! But I am trying those brownies!

  42. I’m hoping to one day be on the receiving end of your stellar cuisine especially your baked goodies. HINT-HINT! LOL

  43. Great macarons and post, I think I will definitely subscribe!. I’ll go and read some more!

  44. Your blog keeps getting better and better! Your older articles good, but newer ones you have a lot more creativity and originality now keep it up!

  45. The macaroons looks amazing.. Totally awesome!! Even I share your dream of opening up bistro someday!! But unlike you I have lot of handwork to do.. and seeing your blog is such an inspiration to do more!!

  46. Gosh everything looks amazing! Sorry to hear about the tripod – that would certainly give me nightmares too if it had happened to me!

  47. You are a baking MACHINE, woman. I swear. I can attest to not having much of anyone to bake for, so rarely do, lest I eat it. And I cringe when I throw anything out, so don’t go there. I didn’t know about the tripod thing. A year?!? OMG, and I whined about my knee surgery last winter. I rarely use a tripod when I shoot and am tired of holding up that damn lens. It’s a heavy sucker. So I got something more stable (went to an actual camera store and discussed it with someone who had a clue) and also treated myself to the remote. We’ll see how it goes. Doncha just lurve how I have a whole convo with you in your comments. hahahaha!

  48. Would it be possible to share the recipe for the brown butter milk chocolate chunk thins:) They look delicious!

    Thanks 🙂

  49. I just wanted to say THANK YOU for adapting the metric and imperial measurements.
    I have had a few attempts with macaroons , my first attempt turned out surprisingly PERFECT but since then I’ve have yet to succeed. One of my major difficulties was due to my lack of a conversion chart, and the lack of a scale plus the many variations of recipes out there confused me further. I’ve always trusted the recipes I see on Tartelette and have been trying to properly adapt her macaron recipes, so coming across this post has been a great help to me. Your pictures are gorgeous and I look forward to trying some of your other recipes. Take care !

    • You’re welcome, Megan, and thank you so much! This is Tartelette’s recipe (which works best for me) – I always thought she used metric ‘and’ imperial, but i guess not. Glad it will make things easier for you!

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