Estimated cost: $2.87 per dozen, $0.23 per macaron If you’re in the Boston area, you can order my macarons here! All profits go to a charity of your choice. I’m back with another macaron recipe! Although I’ve already shared my chocolate coffee and cinnamon bun macaron recipes, I know I will have many, many more to post in the future. …
Estimated cost: $2.80 per dozen, $0.23 per macaron If you’re in the Boston area, you can order my macarons here! All profits go to a charity of your choice. These macarons were inspired by one of my favorite desserts: cinnamon buns! And now they’re one of the top-selling items on my menu, alongside my Ferrero Rocher macarons. To give the …
Estimated cost: $1.72 per serving Tortang talong is one of my favorite Filipino foods. It’s a dish my mom cooks for me whenever I visit home, and something I cook for myself when I miss my family. I love eating it for breakfast with a side of garlic fried rice and banana ketchup. Tortang talong can also be eaten for …
I love making sourdough crackers because of how simple they are to make. You just have to mix sourdough discard, melted butter or oil, and any seasonings/grated hard cheeses. It’s a great way to use all of your discard if you feed your starter pretty often. For this recipe, I chose to add melted butter, rosemary, thyme, and a lot …
Character meringue cookies have kind of taken over Instagram and TikTok. And so have buttercream frog cakes. I’ve been in love with both and wasn’t sure which one to make first, so I decided to make frog meringues.
I always look forward to making sourdough because not only do I get to eat it, I get to try out different scoring patterns, paint different designs, and now, my latest obsession, make 3D sourdough art. I first saw this technique by Penny Che, who shared pictures of her beautiful loaves with 3D flowers on them. She mixed flour and …
When decorating cakes, cookies, or macarons, it’s common for bakers to use food coloring diluted with vodka to paint their designs. Vodka is used instead of water because the alcohol evaporates faster, limiting any texture changes in the food. Only the color is left behind and the flavor of the dessert is unaffected. After decorating my own macarons with this …
Over the years, I’ve tried and adapted different recipes/techniques and watched way too many macaronage videos. With everything I’ve learned from other blogs and my own troubleshooting, I’m excited to share my recipe + tips in achieving full, chewy macaron shells with every bake.
