Oh no no no my macarons cant be cracked or have no feet. I baked and made mistakes for almost a year before i go it.
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I’d so pay good money to take a class from you … I’ve never attempted. I’m not crazy about eating them, just I think they look adorable.
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I highly recommend this website https://www.piesandtacos.com/ she also has a you tube and a book out called Macaron School. I can understand not liking macarons. I first tasted macarons in some of the bakeries in Paris. Their macarons were crispy on the outside and soft when you bite in with a nice creamy filling. When i came back home i bought some here and so many of them were dry and tasted like chalk and the filling just tasted of icing sugar. To me the two most important things to learn was when to stop the macronage(mixing) and to figure out my oven temperature and how long they should bake. I have gas.
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I’ve only recently warmed up to maracrons. They always seemed very fussy, and VERY pricey for what one could justly perceive as an overly fancy Oreo. The other major obstacle is my dislike of fruity fillings. Then I discovered that, in addition to a nice chocolate cream or ganache, there are all sorts of nut flavors, which I almost always adore.
While I still think they’re very fussy to construct (I have no real desire to make them myself), I can, at least, understand their relatively high price point, and won’t turn them down at the local art museum reception or work event.
I actually wish I DID like them more than I do, because I see some absolutely adorable art done with them, and that sort of thing fascinates me, even if I’d never want to eat a corgi butt.
Thank you, don’t know if I have the energy to tackle this. Several years ago when I was in Paris I went to Laduree to buy macarons but didn’t because it was crowded with frantic French women trying to buy them and I was put off by the scene.
Yours look so perfect!
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Toronto has a Ladurée, but I’m told it’s not as good as Paris.
My 12yo made a cake for our Super Bowel dessert (and because he hasn’t baked in a while). It was delicious!
- Vanilla layer and buttercream (green) are the vanilla buttermilk cake with fluffy buttercream from Snacking Cakes.
- Chocolate layer is the Everyday Fudgy Chocolate Sheet Cake from Midwest Made (half a recipe in an 8x8 pan, cut the baking time to 27 min)
- Peanut butter filling is from http://neartonothing.blogspot.com/2011/09/cake-series-peanut-butter-filling.html (added salt) - this was surprisingly good, and not too sweet. He said he’d add chopped peanuts next time for texture.
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My favorite chic chip cookies for the super bowl event I went to. They were a tad over-browned and therefore a bit hard, so I put two slices of white bread into the container just a few hours before serving them and they softened up perfectly.
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Just shopped at Costco and bought neither. But the prices were close to the same. Would you rather be given
5 dozen eggs
OR
a dozen long-stem red roses
I have baking planned this week, and wanted 2 dozen eggs. Only boxes of 5 dozen were available, and that is more than I can use up in a month (not to mention lack of refrigerator space). My regular grocery’s lowest price was 10% more per dozen, and I’m content with a slower buy-as-I-actually-bake plan.
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They look ‘beefy’, as in ‘thick’!
To my astonishment, in my area, Los Angeles, CA, Whole Foods has the best prices on eggs.
A neighbor gave me a dozen eggs to thank me for giving his twelve year old a baking lesson. I asked if he’d had to take a second on his house. He said that they cost $2.99 at Whole Foods.
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Do they? It’s a revised Tollhouse recipe - the result isn’t particularly beefy, but it’s certainly tasty 
The WF eggs I like are 365 Pastured they have dark orange yolks, $4.29
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Sunshine saw tomorrow’s Valentines Day Cake in the fridge and wanted a piece, tonight. So I quickly frosted it (snapped a picture) and cut her a piece. I put a little red food coloring in my vanilla cake recipe to make the cake pink and added the same red food coloring to some Betty Crocker frosting. Happy “Early” Valentines Day!!
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Yesterday was Day 1 of a three-day pie and tart workshop I’m taking.
The bakes included applie pie, and quiche lorraine. Both came out quite tasty with crisp and flaky crusts. I’m learning a lot and building confidence – my goal is no more Pie Anxiety! I’m getting there.
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They look absolutely wonderful!
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Chocolate hazelnut torte and chocolate ganache. This is a six inch cake, it’s only about an inch tall, hopefully four slices will finish it off.
Happy Valentine’s Day!
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Very pretty cake!!
How did you get those sprinkles to form a perfect heart??
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I used a cookie cutter, lightly filled it with the sprinkles. Then very carefully pressed down gently on the sprinkles, hoping they wouldn’t shift when I removed the cutter. I had a little bamboo skewer handy in case they needed some nudging 
.
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Thank You!!
Very smart!! I think I have a heart shaped cookie cutter in my collection.
I’m going to use your idea for my next cake (for Sunshine). She gets the biggest kick out of (my attempt at) decorated cakes.
In the past, I used to free hand a heart shape onto a cake with disappointing results.
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