AN ITALIAN CLASSIC - AMARETTI

What the chocolate chip cookie is to America, Amaretti are to Italy - a classic cookie. The Lombardy region of Saronno in Italy is the place of origin for this staple cookie. "Amaro" refers to "bitter" as in almonds. The bitter almond was the type of nut first used in the making of this cookie, circa 1925.  It is still so in most of Italy, although in America, as in other countries, the bitter almond is banned due to its poisonous nature when raw. In America the sweet almond is used instead.

If you love almonds, notably marzipan, then you will adore amaretti. Should I also mention the French Macaron? (Did you know it is originally an Italian invention?). Its shell is primarily made of ground almonds - a similarity between these two confections.

The amaretti's crackled and sugar-dusted exterior are its signature feature. What causes the crackled texture? It is in the science of the ratio of egg whites to almond/sugar mixture. A fine coating of castor sugar (that's fine sugar in the US) followed by confectioner's sugar before baking is key to the final texture of the cookie.

Finding amaretti in the US can be a little difficult. You can find the crispy-type amaretti more easily than the softer version. I prefer the softer-textured type, as it is reminiscent of marzipan.

This cookie is also gluten-free, but it in no way compromises taste and texture. This is a divine cookie!

See my website for details and pricing: http://www.christineagold.com.

Don't miss this Italian treat!

Sweetly,
Christine

DECIDELY ENGLISH....THE VICTORIA SPONGE

So what is a Victoria Sponge anyway? When I am finished explaining it, you will be wanting one, I promise. In the US we sometimes call it a pound cake. In the UK it is referred to as a sponge cake. When one thinks of pound cake, what comes to mind is a firm and well-aerated structure of a cake. It is dense, buttery and lightly sweet. It is one of the first non-yeasted cakes (that is...without leavening). Air, instead, is incorporated into the egg mixture and this results in a light and airy cake. Sandwich it with preferably a raspberry preserve (I'll take mine seedless please!) and a pure vanilla buttercream. Dust the top with confectioner's sugar and you have a delicious treat! Anyone for afternoon tea?

So what is its history? It's quite a famous one. Queen Victoria's lady-in-waiting, Anna, Duchess of Bedford, was the creator of teatime. The noontime meals back in those days were quite skimpy and by late afternoon she was having her wait staff sneak biscuits and breads into her chambers.  So she decided to invite her friends over at 5pm for an afternoon meal. The menu consisted of small cakes, sandwiches, sweets and tea. Sounds a lot like High Tea in England today, doesn't it?

Before long Queen Victoria adopted this ritual herself. By 1855 'tea parties' were in style, with ladies in formal dress meeting in late afternoon, by invitation, no less! When Prince Albert died in 1861, the queen retreated to Osborn House and the cakes were then naturally named after her, as this was her favorite sweet.

The cake itself can be made as an 8" or 9" round, sandwiched together with preserves of choice and a vanilla buttercream.  I bake them in miniature form. One or two (or three!) bites for each cake...and you'll be wanting more. They are light, airy, sweet, fruity and creamy all at once. You will be wishing you were in England, enjoying these during an afternoon tea. But until then, come and try them right here at Delices Europeennes, LLC.

Once you taste them, you'll need a reason to have your friends over for tea.....or coffee...and of course, some lovely treats!

Sweetly,

Christine





WHAT IS A SPRITZGEBACK?

That is German for "spritz" as in "cookie". I think most of us are familar with this cookie from childhood. The recipe consists of basic ingredients, including staples such as flour, sugar, butter, and eggs. You can change the flavor by adding various extracts such as vanilla, orange, almond, etc.

The term "spritzgeback" actually means "to squirt". I remember trying a cookie press when I was in my 20's. It was a great tool when you wanted to mass-produce cookies during the holidays. I liked the uniformity of the cookies, but it lacked character and a challenge. So I decided to combine my love of baking cookies with my favorite kitchen tool: the pastry bag. I use pastry bags almost every day in my kitchen - from piping French Macarons ( in my sleep!) to filling some of my sandwiched cookies. Once you get a feel for piping, you tend to develop a rhythm, and uniformity in your cookies becomes apparent after much practice.

Although the spritz cookie is considered German in origin, it originates from the region of Alsace - which is bordered by Germany, Switzerland and France. German and French influences can be found here, as well as both languages being spoken, but where French dominates. The spritz cookie dates back to the 16th century, Medieval Period.

The texture of the spritz cookie is slightly crisp, buttery and mildly sweet. It pairs well with fillings when sandwiched together. So how do I combine the German recipe with a French influence? That's where the pastry bag comes in. I decided to make the dough, keep it room temperature (so it piped easily), and use a star tip nozzle in my pastry bag. A few swirly turns later on parchment paper, and the lovely "German Rosette" was created.

 

I offer 3 rosette cookie flavors: raspberry (medium pink), rose water (light pink), and vanilla bean. Fillings can be either almond or vanilla bean, both of which meld well with any of the cookie flavors. Sandwiched together, they make a lovely presentation.

I hope you like them as much as I do!

Sweetly,

Christine

THE SABLE - A CLASSIC FRENCH COOKIE

The "sable"  (pronounced saab-luh')has its origins in Caen in the Normandy province of France.  Its name means "sand" due to its crumbly and sandy texture. The truly French version of this cookie is eaten alone and not sandwiched together with ganache or other fillings - not that it would be such a bad idea!

Some say this delicate cookie is reminiscent of the American icebox cookie. I tend to disagree for one reason - "decadent flavor". The sable may look quite humble, but the flavors are divine and after one cookie, your sweet tooth feels quite satisfied.

I tend to dress mine up a bit with a slightly ruffled edge and a dusting of coarse sanding sugar on top. Traditionally the dough is rolled into logs and frozen and then slightly defrosted, sliced and baked. The result is a somewhat round cookie, but I prefer to roll the dough and give each cookie a nice ruffled edge with a cookie cutter. The result: a much more elegant and precise cookie.

I think this type of cookie is deserving of two traditional flavors - French Vanilla and Chocolate Orange Espresso. I can't say that I love one more than the other. The one I choose on any given day is really based on mood. 

The French Vanilla has a browned butter flavor with a sweet crunch. The Chocolate Orange Espresso is quite decadent as well - just in a different way. The chocolate and orange are quite pronounced and the espresso gives it the rich darkness that I was looking for in such a cookie. Even if you are not a coffee-drinker, you will most likely think the richness you taste is the chocolate itself.

Whichever you choose, they are both quite indulgent in taste and flavor and easily disguise themselves in their humble display. The French are decidely ingenious in their creation of pastries and cookies - from quite elegant and complex to quite simplistic. But the taste is always perfection!

Sweetly,

Christine

LANGUES-DE-CHAT....FANCY AND FRENCH

Are you familiar with the Langues-de-Chat, or what Americans call "Cat's Tongues"? If you are not, you will surely want to be. This is a long, thin French cookie that is light, crisp and slightly sweet. As its name states, it is the shape of a cat's tongue. It belongs to the category "Petit fours secs" or "dry petit fours", as opposed to the smaller versions of pastries involving butter creams or pastry creams.

 The langues-de-chat dates back to the 17th century where refined white sugar was just coming onto the baking scene. It was a staple among the wealthy class of Northern Europe. You would see this French cookie served with fine liqueurs or sparkling wines and would be a lovely addition to a dessert table. 

What makes this cookie unique is its versatility. It is not meant to be gobbled up like a chocolate chip cookie, but rather it acts as an accompaniment to such desserts as mousse, ice cream or just a simple cup of tea or coffee. It is more of a "nibble" than a full fledged dessert.

The ingredients are household staples, but the trick is in the execution of this piped beauty. It is a matter of practice and patience to get the shapes to be consistent. And to mix it up a little bit, you can change the flavor of the cookie - swap vanilla for either lemon zest, orange zest, cardamom, or even nutmeg. 

Want to try this authentic French cookie? I hand-dip each one in bittersweet chocolate and sprinkle them with chopped green pistachios. And if you have a nut allergy, no worries. I can substitute various colors of nonpareils or sprinkles.

Trust me.....sit with you cup of tea/coffee, close your eyes and taste this lovely French treat. You'll swear you're in a French cafe with nothing else to do but enjoy a moment away from the busyness of your day.

Bon Apetit!

Christine

ENGLISH TEA COOKIES, PLEASE

I would consider myself a lover of all things "French", but I have to say that I am a fan of many things "English" as well. My husband and I have been hooked from the beginning with a series called "Downton Abbey". This coming January 2015 will be season 5 and we are anxiously anticipating its start.

I mention this BBC series because watching it made me think of cookies (naturally!), as lovely afternoon tea was being served on some episodes and it got me to thinking about what is authentically English when it comes to baking. Well, of course, that would be "tea cookies' right?

This fall I will be introducing and adding to my menu offerings three (3) very special English Tea Cookies: Earl Grey, Chai Spice, and Chamomile Lemon. Each cookie has natural tea leaves sprinkled throughout the dough, giving it a subtle but recognizable hint of the cookie flavor, without being cloying. 

The Earl Grey has a light bergamot (orange) flavor, Chamomile Lemon has a light lemon flavor, and the Chai Spice has a variety of spices including cinnamon, allspice, clove, and cardamom. The cookies have a nice "snap" to them when biting into them, but not much chewing is necessary, as the cookie will melt in your mouth.

Sold by the dozen, you may mix and match flavors as you please. These are great with your cup of tea (or coffee for that matter!) and make a nice afternoon snack or hostess gift.

Enjoy trying all the flavors!

Sweetly,
Christine

 THE FRENCH MACARON.....A PARISIAN OBSESSION

Are you familiar with the French Macaron? Most Americans think we are saying "macaroon" which is an American treat made of coconut and usually dipped in chocolate. Although very tasty, this is "not" the Parisian......oh so very French.......Macaron.

This confection boasts mounds of fresh almond meal as its main ingredient in its crispy shell and chewy interior....and did I say filled with a luscious buttercream?  This confection is so customizable, it will have your head spinning. Planning a wedding or special event? Provide a swatch of color and the shell can be made to match. From crazy Parisian colors to pretty spring pastels, the shell colors and shades are endless. And the buttercream? There are endless color and flavor combinations as well.

I had the pleasure of having my business being featured in a segment of the March Issue of Lehigh Valley Style Magazine. I want to thank Lisa Gotto, Editor-in-Chief, for our time spent talking about her trip to France and how she loves the French Macaron, as well as offering to make my business a part of the "Life in the Valley" section of their lovely  magazine. I also want to thank Editorial Intern, Alyssa D'Ippolito, Marketing Assistant, Kelli Hertzog, and Advertising Executive, Kellie Bartholomew for our emails, phone conversations and helping to bring this to fruition. Many thanks to the entire staff that I did not have the pleasure of meeting.

The French Macaron has actually been around for several hundred years....in France that is. Did you know that the Italians are actually credited with the very first macaron? This was before the French decided to sandwich the shells together with luscious fillings. Well, we can give them both credit for the birth of this lovely and one-of-a-kind confection. Did I mention the difficulty level in producing this cookie? I won't even go there....many months were spent perfecting the making of them. So many variables in your kitchen from mixing, to oven temperature to humidity levels in the house - they must all work synergistically to produce that lovely "pied" or "foot" or "ruffle" at the base of the shell.

You will most likely taste many lovely desserts, pastries and treats throughout your life, but there is something quite special about the French Macaron. It embodies so many qualities of crispiness, chewiness, sweetness, eye candy color appeal and just plain "cuteness", that I don't think we will ever see or produce something quite so special in the culinary world ever again.

Sweetly Yours,

Christine

THE QUINTESSENTIAL FRENCH MADELEINE

There has been great debate over who actually made the first "madeleine". Some say there was actually a girl named Madeleine, a young peasant who was asked to create this special confection for the deposed king of Poland who had sought refuge during the 17th century, in France.

About a century after the very first madeleine, the town of Commercy in the Lorraine region of eastern France became of center for commercial production. In the late 19th and early 20th century, train passengers passing through this town were greeted by female vendors selling these "tea cakes" in large baskets. The girl who screamed the loudest made the sale:)

French author Marcel Proust  was the first to truly "immortalize" the madeleine.  His autobiography, "Remembrance of Things Past" talks of being transported back to childhood the moment he takes a bite of this indulgent bite-size treat.

In France today you will notice mothers allowing their children to enjoy snack-time with this comforting confection. Mind you, lunchtime in France is normally between noon and 1pm, while dinner is 7:30pm.....quite a long stretch for a child who is hungry and growing!

As much as I love French Madeleines, every time I tasted one I was expecting a burst of flavor that just was not there. I have spent time testing (and tasting!) them, and have added even more natural flavors to the interior of this delicate cake. It is typically a sponge cake texture, but I have made it richer so that each bite is worth it:) The typical "one day" shelf life I have been able to extend by "glazing" the outside of the madeleine. You can now have them sit on your counter, covered and sealed for 4 days, without any drying out. Please do not refrigerate or freeze them!

So....you must decide....cake or cookie? One bite and you will rethink the once commonplace tea cake known as the "French Madeleine".

A bientot!
Christine

WANT THE ULTIMATE CUPCAKE?

In the short span of time between Thanksgiving and Christmas, Stephen and I were in downtown Bethlehem, PA and decided to see if the new "cupcake" shop was open. Do you know the place? Well, let's just say we've been waiting for this lovely shop to open and we were pleasantly surprised that particular day!

Yes....it is "Sugar Babe" and Angela Malpedo is the owner of this quaint cupcake store located on 14 W. Broad Street, Bethlehem, PA 18018. I will tell you it was quite hard to decide which delicious cupcake to try:) Stephen and I both bought a rich, dark chocolate cupcake with a perfect peanut butter buttercream which was topped with "the" tastiest mini peanut butter cookie...did I say the interior had a .....yes....peanut butter filling! 

We, of course, forced ourselves to wait until after dinner, perfectly seated on our living room sofa, to enjoy our "find". The rule is.....you  must eat your treat with your eyes closed...so as to get the full experience of this most tempting confection:)

The truth is.....there are SO MANY cupcakes out there. We've tried many and honestly, you WILL NOT FIND A BETTER CUPCAKE anywhere in the Lehigh Valley. Those in the baking industry understand that people "eat with their eyes first", so the confection must be eye-appealing initially.  Of course, the ingredients must be fresh and of good quality. Angela knows this quite well. Her cupcakes are beautiful, chic, delicious and "cleanly" presented. What I mean by "cleanly" is their appearance is top notch - perfectly iced and designed. You automatically know that it will be delicious before tasting it because of the attention and care she puts into her presentation. We are bakers who think along the same lines. "Care" is the catalyst to becoming well known and in demand. She is genuine and her cupcakes reflect that trait.

So...make it a point to stop into her lovely shop! "Sugar Babe" is located at 14 W. Broad Street, Bethlehem, Pa 18018 and their phone# is: 610.462.8050. Their website is: http://www.sugarbabecupcakes.com.

Much continued success is wished for you, Angela!
Blessings,
Christine

LADIES...YOU MUST VISIT "BOUTIQUE TO GO"

Merry Christmas and Happy Holidays to everyone! I"ve waited until after the rush of the holiday shopping  before mentioning my first (and second!) stop into my new favorite shop in Allentown, PA..."Boutique to Go". A friend of mine recommended this shop to me a few months ago and I finally had a chance to make it there - of course, bringing my mom made for an adventure of an afternoon:)

Elena Pascal is the owner of this most lovely ladies' accessory boutique. And I might say Elena herself is lovely as well. Her welcoming each and every customer who walks through her front (or back door - a private parking lot in the rear entrance) with a smile and a big "hello" is a special touch - and you know it is sincere.

I cannot even begin to explain her unique shop. You will find gifts for friends (and yourself of course!) who are easy to buy for and hard to buy for....from lovely scarves, jewelry, beautifully designed capes/shawls, purses (one of a kind for our Lehigh Valley), children's clothing and plush toys, soaps, perfumes, and many more items you would have to travel far to find. We surely needed this type of specialty store.

An important point I would like to mention....a huge pet peeve of mine is being pressured into buying something every time I walk into a store. You will not encounter this problem at Elena's "Boutique to Go" for one reason. Elena is not about trying to sell you something you don't like or are not sure about. She is ALL about sharing what she loves with other women - be it her great accessories or a lunch over a "table talk" discussion.

Please visit her website for more information as well as her "table talk" or guest speakers at: http://www.boutiquetogo.com. She is located at 522 N. 19th Street, Allentown, PA 18104 and her business phone is: 610.437.1663. Her email is: boutique2go@yahoo.com.

Thank you, Elena, for bringing something very special to our Lehigh Valley!

Blessings,
Christine

ROME, ITALY...AND THE CROSTATA

So...did you guess correctly? It was the "crostata" or a cookie-like pastry filled with either whole fruits or a type of lekvar...as is used in my Austrian Linzer Tarts. In this case you can see the individual servings - in apricot and sour cherry. I am a lover of all things apricot (being Hungarian) so I pointed it out to the very congenial barista. He however encouraged us to try the sour cherry one, and if we didn't just love it, we could return and get the apricot one free of charge.

Well.....as you may guess....we did NOT return the pastry! It was delicious! Stephen and I shared it because it was quite large...and very heavy....but oh so wonderful:)

The photo you see here is a famous scene from "Roman Holiday" for those of you who are fans of Audrey Hepburn (the face of an angel). Check out the movie and see the similarity after all these years.

Italy is a place we enjoy going. Why? Beyond architecture, tempting pastries and need I say, "amazing" coffee.....the Italian people are so very friendly and welcoming. Make it a destination sometime.

NEED ADDITIONAL HOLIDAY/CHRISTMAS IDEAS?

We know what we like when we see it, but sometimes coming up with the "idea" is much more difficult. I feel that way about designing a room in our home. I know by magazine pictures what I would love to see in one of our rooms, but can't seem to put it together on my own. This is a difficult task for me to do - come up with ideas when it comes to decorating.....

But not when it comes to cookies! I love the challenge of new ideas, designs that are pleasing to the eye as well as delicious in the mouth:) I am an avid "researcher" when it comes to my cookies - always looking for new ideas, designs, flavors. Sometimes the articles and pictures I peruse are not even cookie-related. They may be articles on teas, coffees, cupcakes, etc. that spark an idea in my mind. So....off to the kitchen I go, baking and "testing" the new item. You know, of course, my sweet husband Stephen is one of my testers:) He kindly eats the ones I "break" as well!

Here is an idea adapted from a Japanese pastry chef. I altered her technique, as I found it to be cumbersome and time-consuming. I call them "Swirly Design" French Macarons, but I'm sure there is a more creative name out there somewhere:) They require just a little more work than normal, so the price per dozen is $15.00 vs. the "classic" typical macaron which is $12.00. Just one more way to add a little sparkle to your order.

Some ideas on when to buy them?  Order a red and white swirl for Christmas (or any color for that matter). I think they also go well with a spring/summer birthday party for children. I'm sure there are more ideas, but these are just a few. And please ask about other colors I can use to produce these swirly confections!

Please place your order for Christmas and the holidays soon! I get booked very quickly and already have Christmas orders scheduled.

Blessings,
Christine

THE FRENCH MACARON MEETS ARTFUL BLOGGING

If you liked the whimsical "Fruity French Macarons" posted on facebook, then you will appreciate the artistic talents of a new friend of mine, Deborah.

If you love crafting, you must see her blog! It is: http://everydayisanoccasion.blogspot.com. Deborah has a natural talent for making each day special. Her most recent themed celebration was a birthday party for her 8-yr. old daughter.  Whether she is baking or crafting, her ideas and execution of each project are not beyond the reach of the average crafter. If you are not creative in coming up with ideas, Deb's blog is filled with them and you can alter some of the ideas and make them "yours". She gives you tips as well as information on where to purchase some of the items you see.

I'm posting a few pictures here, but please visit her blog.....you will be happy you did!  Please see her "profiteroles" below.....lovingly made and beautifully displayed:) What 8 yr. old girl would not just "love" these?

Thanks, Deb, for the great photos, wonderful blog to inspire us and for your friendship!

Blessings,

Christine

DETAILS, DETAILS......I LOVE THEM!

I love all things "tiny" and "detailed". It's a natural for me, but I suspect most people don't like detailed things...too hard to see and maybe frustrating.  But I enjoy the challenge and intricacy of small designs, especially those involving royal icing, namely flowers.

The prep for royal icing flowers is easy. I use meringue powder as my base. The piping is a skill, but like with everything, persistence is key.

The "tiny" things I love involve small decorations - especially for the French Macarons. I know....they are sooo cute anyway, why spoil them? But I can't help myself.....I love the tiny toppings such as crystal sugars, dried edible flowers (here, hibiscus) and lavender buds.   And wait for a following post to come.....French Macarons with a very "young girl" in mind....can you guess the topping I used? Come back and visit my blog for a picture of what I baked and designed.

A bientot!

ON THE ROAD TO PISA, ITALY

Our next port of call was Livorno, Italy.  We surely did not want to miss Pisa this time around...namely the famous "Leaning Tower". Some had said not to bother, but I am glad we "did bother" to go. It was truly amazing to see not only how it leans, but it's full construction of marble.  And the tower is not alone in this area (as I had believed). There is a huge baptistry here as well.  The entire historic piazza is called the "Field of Miracles" as some of you make already know.

On our way through Pisa, we took a lovely boat right on the Arno River.....a very peaceful river. (see below)

Of course, before we boarded a trolley which drove us to the piazza containing the "Leaning Tower", we had just enough time to get our hands around a most delicious cappuccino......perfection in a cup!

MARSEILLE, FRANCE...THE PROVENCE RIVIERA

We visited Marseille just following our tour of Sanary-Sur-Mer. As you can see from the photos that it is a very large and close-knit city!  It was a gorgeous day with a slight cool breeze....true perfection.  The city has been a port for over 2600 years, named the "gateway to the East". We are touring a cathedral here, but had a picturesque tour of the villas, mansions and beautiful sights of this lovely city. We would surely need to return to see it all!



THE CONFECTIONS CASE...SANARY SUR MER, FRANCE

After dancing the night away on the ship.....it was time to begin sampling the confections in France. I posted on Sanary-Sur-Mer recently, but focused on the scenery and the amazing cappuccinos! This is the first confectionery shop we had time to stop into, after a lovely walking tour. I wanted to buy the whole case! No French Macarons here (Paris and St. Tropez for sure), but they had the famed "Calissons", a delicious Provencal combination of almond paste and fruit paste - mainly glaceed citrus peel and sometimes melon. They are lightly iced on top with a sweet royal icing and are traditionally in diamond shapes. Here is what they look like:



                                         

We waited until we were in Cassis, France to actually purchase them, but they are the same everywhere in France. You must like almonds to enjoy these! They are very much like our marzipan here in the USA but the Provencal presentation is just divine!

A bientot!

Quote: "The only time to eat diet food is while you're waiting for the steak to cook" - Julia Child

GIBRALTAR, UK...OUR FIRST PORT

I have many photos to share now that we are back from our European trip. The weather was perfect, summer-like each day - not one drop of rain!

Gibraltar, UK was our first port of call. We have been here before and this time decided to "not" take a shore excursion, but rather wander around town, investigating new sites, taking in the shops, sights and "smells" of possible new pastry ideas.

We did manage to find a nice outdoor cafe, offering a fairly nice cappuccino with a caramel flan for a dessert. Although it was not a typical "round" and soft caramel  flan (USA version), we didn't have trouble gobbling it down:)

Just prior to visiting the cafe, we did come across a confections shop offering some chocolates and pastries - a fairly impressive dessert case for where we were (this is not Paris folks!). We made it our goal to take photos of "all" the pastry shops we came across - to later compare. This is the first of many....

By the way, did you know that Gibraltar, although a part of the UK, has its own currency? They do, however, accept the British "pound" and "pence".  We found this out at Heathrow Airport (London) when we tried to use it to pay for "one last pastry and cappuccino" before boarding our flight home. Needless to say, it was not accepted. So, we once again have brought home "change"......I guess a "sign" of our need to return to Europe in the future...

Please check back soon, as I will be more diligent about my "postings".

A bientot!

SANARY-SUR-MER, FRANCE

Do I have my favorites when it comes to countries? Yes.....France, Italy, Spain and Portugal, my new favorite (more to come on this amazing country).  I had to post this photo first......our first "real" cappuccino...in Sanary-Sur-Mer, France....just beautiful! All of the coffees in Europe are nicely brewed, but this was my favorite so far.....mounds of whipped cream:)  The downside.....only 45 minutes leisure time on this shore excursion to enjoy the shops and coffee.....but it was worth it!

This seaside town is brimming with boats and quaint buildings shops and cafes, resembling those in Villefranche, France along the the French Riviera.

This was the beginning of our venture to find new pastries and delicacies in Europe. We found one-of-a-kind shops, brimming with authentic (seen only in magazines at home) pastries, confections, glace fruits....I was in sheer 'baking heaven'...to say the least!

Check back frequently for more photos of our trip, as well as ideas for new European cookie offerings!

A bientot!

VERSATILITY OF THE FRENCH MACARON

These are some of my latest designs for "The French Macaron"....a fussy little girl of a cookie confection, I must say:) The longer you have been baking them, the better your track record for success. Once you become confident enough in making the basic shells, you tend to want to explore variations on the shell's color and decorations, as well as what goes inside the shell itself, be it tea leaves or spices. The possibilities are truly endless. I have been asked for weddings, showers and birthday parties to design the macarons according to event theme and color. Most anything is possible! I have to give credit to my sweet husband, Stephen, for encouraging me to "keep at it" when I first started baking them. They truly test your patience, but like with anything, persistence pays off:) Be sure to comment on what you would like to see in the future in terms of flavors and colors!