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Posts with tag macaroons

Macaroon madness: Blue bloods on the hunt for the perfect macaroon

coconut macaroons
Don't mess with a macaroon that works.

I'm told macaroons aren't all that difficult to make. But you wouldn't know it from this recent story in the New York Times.

Seems that when the Century Association, an august gentleman's club on West 43rd St. in New York City, learned that its macaroon supplier of 60 years would be closing its doors soon, it went on the hunt to find another baker with just the right stuff.

Continue reading Macaroon madness: Blue bloods on the hunt for the perfect macaroon

The macaroons I wish I could bake

I tend to associate macaroons with clumps of coconut, sometimes drizzled with chocolate and occasionally very delicious. But lately I've been seeing gorgeous photographs of French macarons, which, with the removal of a single 'o', put my version to shame!

One of my favorite design blogs, Oh Joy!, just wrote a post about Paulette bakery in Los Angeles, which specializes solely in these colorful little beauties. Not French enough for you? Lauduree in Paris is an authentic go-to spot -- you know, just in case you're in the neighborhood (or if you are like me and enjoy torturing yourself by looking at food located oceans away).

I'm definitely going to have to try baking these, and I've found some excellent recipes to get me started. Tartelette features a sweet pink version, but I don't know if I'll be able to resist this chocolate variety. For pictures and ideas, though, I'm definitely heading to this French macaron haven over at ColourLovers. Mostly, though, I love how they look like mini-hamburgers.

Cookie-a-Day: White Chocolate Dipped Coconut Macaroons

delicious life's cocnut macaroons
At this point in the grand game we call "The Race to Finish Holiday Baking," we're looking at cookies and confections that are easy, fast, but still have that "ooooh"-inducing factor. Perhaps the easiest thing I've ever come across in this category is the coconut macaroon, with all of four ingredients and nothing but a stir-and-bake. I feel almost Sandra Lee because there's no measuring involved, really. All of the ingredients come straight from 14 oz packages or cans, and we're quite sure you can't really mess up on a teaspoon of vanilla.

Of course, the real "ooooh"-inducing factor isn't the coconut macaroon part, but the chocolate dipping - either regular or white. White chocolate just seems more "holiday," but if you use regular semi-sweet or milk chocolate, dip from the bottom, and the tiny macaroons will look like brown chocolate mountains with white coconut peaks.

Continue reading Cookie-a-Day: White Chocolate Dipped Coconut Macaroons

Valentine's Cookies: chocolate-dipped orange macaroons



Some of you may argue that macaroons aren't cookies, in the strictest sense of the word. Still, they turn up in the cookie sections of most of my cookbooks, so that's good enough for me. The basis of this recipe comes from Mark Bittman's How To Cook Everything. As with raspberry thumbprints, I made a few adaptations. First, I added the grated zest of one small orange to the basic macaroon recipe. Then, after the macaroons had cooled, they were dipped in melted dark chocolate, Callebaut to be specific. As you can imagine, the orange and chocolate play very well off one another.

Continue reading Valentine's Cookies: chocolate-dipped orange macaroons

Tip of the Day

With a few simple steps, you can make sure your mushrooms are caramelized rather than oil-filled and steamed.

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