What is a macaron? What’s the difference between a “macaron” and a “macaroon”? It’s something more than just an “o”- let’s find out!
Basically both versions are meringue cookies with a base of sugar, egg whites and either ground almonds or coconut. Here is where it can get confusing- stay with me! A macaron (one “o”) is made with almond flour, egg whites, and sugar and the batter is typically dyed bright colors. The semi-liquid batter is then piped into a pan and baked. Lastly, the meringue cookies are typically then filled with buttercream or ganache. This version of the macaron has a light, crunchy outside and chewy inside, see the picture below. To add to the macaron confusion, this version of the cookie is often called a French Macaroon. For the purposes of this post, we will spell “macaron” with one “o” to imply the French version of the cookie.
I’d like to interrupt all Fall baking for an off-season posting! I took a quick break from all the apple baking to make a special treat for my Dad’s birthday. He requested Key Lime Pie so I did a little research since I had never made one before. Turns out, it’s easy peasy! This recipe has a great sweet and tangy filling, homemade graham cracker crust, and light and fluffy meringue on top! See the “Notes and Tips” section at the end for short cuts and sure-fire directions to make a great pie. Enjoy!
Doesn’t it seem like rhubarb multiplies in the refrigerator after picking it? I still had some rhubarb left over after acquiring some from my friend, so I decided to make a classic recipe I remember from my childhood-rhubarb torte! We had a rhubarb patch when I was a kid and I remember helping to create many tortes and sauces to use up all the fruit.