French macarons are delightfully crispy-yet-chewy almond meringue sandwich cookies, not to be confused with coconut macaroons. Anyone who is fond of macarons knows that these little delectable cookies can cost up to $5 per cookie. WHY?! Because they can. And they’re adorable.
It has taken me THREE YEARS to fine-tune the process of making my own. I am now boldly calling my vanilla French macaron recipe foolproof, because every single cookie in this batch was perfect. I’ve decided to share this batch with one of my very best friends when we get together today to swap gifts. Read on for the recipe!
Have you ever read a brownie recipe and rolled your eyes upon reading, “Wait one hour before cutting?”
I’m sorry, but when I crave brownies, I want them now. (Cue Veruca Salt voice.)
Generally speaking, muffins cool much faster than brownies, so I decided to make three-bite brownies baked in muffin cups. More specifically, I baked them using a six-cup muffin tin and silicone baking cups.
Today was spent in El Dorado County, California, enjoying the beginning of apple season. I wish I had the same energy I did in my early 20s. Back then, I probably would have laughed at people for going to bed at 10 PM, especially when most of the day has been spent eating.
Sadly, I think the apple fritter, apple turnover, chocolate donut, caramel corn snacks, cheese fries, pint of apple cider champagne cocktail, pecan pie, and buffet dinner have done me in for the night. I am about to enter a food coma induced slumber.
Tomorrow-I will feature pictures from our trip, along with what to eat and where to eat. And I will be wearing stretchy pants.