The one thing in life I actually have talent in is making pastries. To the point that I have even contemplated opening up a pie shop. I even have a name picked out. Last night I made an amazing rum-glaze frosting for spiced cookies. For as much as I am fascinated by them, I have never even TRIED a Macaron. I am wondering if they are similar to the weird Maine “delicacy” called a whoopie pie which happen to be the most disgusting things in the world. I am thinking on my days off next week I might attempt a recipe. (kellykorova)
Nigella Lawson is my hero. Her’s is quite possibly my favorite public personality, living or dead; beyond any artist, beyond Dorothy Parker, Benchley or even Björk. Not only has she made me wish I could trade mothers, but her words and recipes have seductively titillated every gastronomic, food snob nerve of my very being. The language with which she passionately writes about food!—I can and have read her cookbooks simply for the pleasure of it: literally snuggled in bed, far from any stove or kitchen appliance.
I will loan you my copy of one of her earlier books, How to be a Domestic Goddess: Baking and the Art of Comfort Cooking, in which there are several recipes for macaroons. An excerpt from the recipe for Pistachio Macaroons:
These are the world’s most elegant macaroons. The color alone, that waxy pale jade, perfectly matches the aromatic delicacy of their taste; and their nutty chewiness melts into the fragrant, soft paste with which they’re paired. Of all the recipes in this book, this is the one of which I think I’m most proud: cookie bliss.
You have no idea what you’re missing.
