Master the French Macaron

January 26th, 2011  |  265 Comments

Ahh, the macaron. So beautiful, and fragile, like a Faberge Egg. And so elusive, it is. Or is it? The day I learned how to make them, the chef gave me a demonstration, and then I made them on my own. They came out well. No drama. And since they were on our daily petit […]


Extra yolks? Extra whites?

January 4th, 2011  |  40 Comments

Oh, egg whites, how you taunt me. And egg yolks, you stare back at me with your beady yellowness every time I open the fridge. All because I dared make some desserts that didn’t include one of you. And now you’re left over, like an unwanted stray, and I don’t have the heart to toss […]