Yes, that’s macaron, not macaroon. We’re doing things the French way, with almond meal and folding eggs and all that jazz.
I guess you could say this cooking thing is getting pretty serious.
Doesn’t the little dish make it look way more fancy? It’s actually a dish for soy sauce! I think it looks perfect, though, don’t you?
I actually learned something from the soufflé experiment and whipped the eggs in an electric mixer this time. Which was actually a very good idea, looking back, because for these little cookies, under- or over-beaten eggs usually results in disaster.
*sigh* Yes, this macaron is resting atop a geode. The things I do to make my cookies look pretty…
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