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30 December, 2011

Making Macarons: Can it be truly easy?

Making Macarons: Can it be truly easy?
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At last, we’ve gathered up the courage to make macarons, these delightful little meringue-based almond cookies that are currently extremely de rigeur in the classiest of places. Reading up on them, however, may made you a little daunted because of the aura of finickiness that seems to be placed around their construction. Fear not, for there are
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30 December, 2011

Swiss Meringue Buttercream

Swiss Meringue Buttercream
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Whether used for cakes or cookies, this Swiss Meringue Buttercream is light, not too sweet and pretty straight forward to make. Swiss Meringue differs from Italian Meringue by the fact the egg and sugar are heated up together (145ºF minimum) before whipping, where Italian Meringue cooks the beaten eggs whites by adding very hot (245ºF) sugar syrup.
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10 December, 2010

Checkerboard Cookies (with recipe)

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Mark’s mom, a.k.a. “Grandma Chicken” (so nicknamed because her kitchen is festooned in chicken prints, chicken towels, chicken nicknacks, anything chicken themed…) signed up for a cookie exchange this Christmas, which happened to be taking place the next weekend. Everyone should make a large batch of cookies, all gather together, and share the goods with
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