I've returned to the blogging world in yet another form - food journaling! I can't say this is something I haven't tried before - I have a bunch of food photos lying around on my hard drive and a couple of tester sites floating around documenting my food adventures. The one thing that was missing - was commitment. Of course, right? But we'll see where we wind up.
I'll give you a snapshot of what to expect - some lovely macaroons and finished with a generous drizzlin' of choco-goodness.
I'm pretty sure this is an Ina (Barefoot Contessa) recipe. Yeah. Pretty sure. It's scribbled on the back of some page in my food folder - I've used this recipe many, many times and it's always turned out great. I used a stainless steel egg cup to mold-and-invert the 'batter' into uniform shapes. I have an Ateco pyramid mold that I tried to use, but most of the 'batter' wound up sticking to the sides. I did a little research and it turns out I have to hand-press each mound with a bench scraper to get the signature shape. That's too much work, even for me.
Future experimentations: Almond, French, Hazelnut.
Until next time,