This week I decided to make something to satisfy my chocoholic friends. (You know who you are – Valou, Lisa, Angela, and Diane.) Growing up, I wasn’t a big chocolate fan. I never liked Easter chocolate bunnies or M&Ms. The ones I did like usually had nuts or other crunchy bits in them, such as … Continue reading »
My best friend Ashley loves snickerdoodle cookies. So, for her graduation, I wanted to surprise her with a special package of snickerdoodle macarons. The cookies have a generous sprinkle of cinnamon sugar and the filling is vanilla bean ganache with creme fraiche and more cinnamon. These turned out soooo yummy! This is definitely a new … Continue reading »
I love making macarons. Actually… I love it when the macarons turn out like they are suppose to: smooth, egg-shell crust, good pied (foot), and soft and chewy on the inside. I hate it when they are hard, mis-shaped, or don’t have feet. As I try to perfect my recipe, adjusting one variable at a … Continue reading »
In Pierre Hermé’s book, I saw a recipe for yuzu wasabi macarons that sounded interesting. I don’t know what to think about wasabi in a sweet recipe, so I decide to try incorporating ginger instead. First, I make the candied grapefruit. I blanch segments of grapefruit and simmer it in a syrup with a vanilla … Continue reading »
Since I started making macarons, I’ve been using my inspirations from international culinary experiences. From Persian ice cream to childhood Vietnamese treats, I’m always looking for new ideas, so I would love to hear any suggestions that anyone has. Here are some non-traditional macaron favors that I have tried: Matcha macaron with goma (black sesame) … Continue reading »
In mid April, I visited my friend Tram in Santa Barbara. She took my friend Ashley and I to Los Olivos for some wine tasting. Tram and Ashley heard about a winery that does cupcake and wine pairing, which sounds like a brilliant idea. Saarloos & Sons offers a tasting of six Enjoy wine infused … Continue reading »
