My past attempts at the perfect macaron have not all been met with success. Many of these cookies have suffered the fate of the trash can with their cracked shells and hollow centers. I’ve tried many online recipes and even tried going back to an original recipe I used back in my pastry chef days [Continue]
I’m a few days late with my DB post this month, but I got it done in time for Christmas Eve. This month our daring assignment got a holiday themed recipe: Yule Log. This is one of those recipes that may make you cringe a little bit when you first look at it; a cake, [Continue]
I’ve been toying with macaron recipes for some time now. In my recipes, there always seems like there is something that can go wrong. It could be the folding, it could be the unscientific drying time, or maybe it’s just my messed up oven, but something always goes wrong. Rarely do I get a sheet [Continue]
I admit, macaron madness has fully infected the foodgeek household. I must have made at least 7 batches of macarons trying to get a recipe to come out. I’d have entire pans of cracked cookies, pans that only half of them cracked, and others that were perfect. What did I learn from all of this? [Continue]
Last week, Jef (aka the geek) showcased his culinary skills by creating the delectable rich Sarah Bernhardt pastries, sharing the details in his post. While he highlighted the intricate process of making these pastries, one delightful element that went unmentioned was the exceptional almond macaroons forming the pastry’s base—a truly [Continue]