remember that time I started this blog and totally thought I would update it super regularly and then 6 months went by and nothing?
Me too! Ah, such memories.
Anyway, let me fill you in on what's been going on. I started a new job, I've been working through grad school, I started and completed a web design program (karielizabethdesign.com check it out), and most importantly, I GOT ENGAGED.
That's right. I get to marry the love of my life. Here we are:
I know. We're cute.
"But hey, we came here for baking talk not life talk."
Dont worry, you're still in the right place because over the weekend I checked off a major item on my baking bucket list.
MACARONS. That's right. The all mighty, yet ever elusive delicious delicate French cookie, the macaron.
I have attempted to make macarons precisely ONCE before. My experience was so unpleasant that many moons have come and gone since that attempt. It has definitely been at least 5 years.
You imagine macarons as being crunchy yet soft, chewy yet crispy, puffy yet flat. My previous attempt? In one word: flat. They were flat and crispy, but not in a good way.
So, it's taken me awhile to get over that traumatic experience.
Enter Dessert For Two.
Christina Lane is just a genius. She specializes in small batch recipes, perfect for two people. Recently, she posted a small batch macaron recipe and I was intrigued. Maybe if I made only 10 macarons I wouldn't feel like such a failure when they came out a mess.
I WAS WRONG. MACARONS ARE POSSIBLE PEOPLE. Lane's recipe is for foolproof macarons. And yes, they are foolproof. They actually came out as perfect as possible for my first time around. I burnt the tops a bit, but that will be a trial and error process figuring out how my oven likes macarons. Here are the cookies right out of the oven:
Look at those little feet! Note: I all but screamed when they came out of the oven. I was so surprised they actually worked.
This is the recipe I used: Small Batch Macarons from Dessert for Two.
All praise goes to Christina Lane. She even commented on my instagram post of the finished project. I died.
After letting them cool, I quickly threw together a filling which was basically a simple buttercream (butter + confectioners sugar) with some blueberry champagne jam mixed it. Pretty delicious, but definitely not enough jam.
This is the final *styled* product:
Also, here is a bonus pic of the beautiful babes with my engagement ring because I'm obsessed.
That's all for now people!
Til next time (which hopefully won't be too long)
Happy Baking friends :)