Earl Grey Macarons with Lemon Curd

Earl Grey Macarons with Lemon Curd

It’s almost mid-October and I haven’t made anything with pumpkin yet.

I already have made two apple pies (one was a test, the other a burnt mishap) but pumpkin has yet to grace my kitchen this fall. Maybe it’s because with weather in the 80s it still feels like summer, but I’m not quite ready to dive into pumpkin just yet.

So here we are with some non-fall-flavored macarons instead. These cookies are the result of merging two recipes on this blog—Earl Grey Macarons with Chocolate Ganache + Poppy Seed Linzer Cookies.

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Earl Grey Macarons with Chocolate Ganache

Earl Grey Macarons with Chocolate Ganache

This was my first time making macarons by myself and I have concluded that it's a little bit bogus to pay $2-$4 for one of these buggers.

More than anything, they just require patience and time. 

The first time I had macarons was a few years ago when one of my aunts brought them to Thanksgiving. I tried one and it was deliciously chocolatey (the flavor was chocolate with chocolate ganache). I liked them but proceeded to forget about them for a while. Then, I studied abroad in the U.K. where we spent the last week of the trip in London. Everyone kept raving about going to Ladurée to get macarons so I jumped on that bandwagon, too. I got three but mainly, my impression was intense sweetness. And when I got home, I again proceeded to forget about them for several months.

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