April 15, 2012
I know it's been a really long time since I posted... I can come up with plenty of excuses like work... work... wedding planning... travelling to Ottawa for Easter... running training... and work but none of them make up for ignoring you guys for so long. So here's a double post! Kind of. They are the same kind of dessert, but two different flavours!
Many of you have probably heard that macarons (or French macaroons) are notoriously difficult to make. But the truth is, they're not. They're just extraordinarily hard to make perfectly. A macaron will still taste delicious even without the perfect little foot or perfectly smooth shell. And once you realize that, it's a lot less stressful.
I got the urge to make macarons this weekend after going to our wedding cake tasting at Cake Opera Co. and seeing/eating some of their macarons. There's nothing so pretty as row after row of brightly coloured, cute, little, round treats. But what I love most about macarons, is thinking up unique flavour combinations for them, really the possibilities are endless!
This time I opted for one to mimic a dessert flavour, and one to mimic a cocktail. Hence the birth of the lemon meringue pie macaron and the margarita macaron.