I think I kind of have cabin fever after spending 2 days at home with food poisoning. So now that I can stand for more than a few minutes without puking I made these babies.

Traditional French Macarons are not easy at all, and I spent a lot of time researching the technique and everyone’s tips on egullet. I was so stoked when I checked after 10 minutes and they had the little frilly feet!! I know they are far from perfect, but after my last attempt which was just an EPIC failure – these are like perfect to me.

I left mine to rest before baking for approximately 30 minutes which I like to think helped the shells, however the consistency was just a tad too thick which means the tops arent quite as glossy as I would like. They taste divine like an amazing brownie though.

1. Microplane – WTF, how do I not have one of these yet? I’ve been making lemon stuff recently and this would make my life a lot easier haha. Every time I go to someones house that has one I am amazed at how great they are. However, I just really don’t want to pay the $20 or $40 or whatever it is for a grater. Come on, this cost like $1 max to produce.

2. Ice cream scoop.. one of those ones that have the self release handle thing. These are so good for cupcake batter, basically it allows you to get absolutely even portions in each case with no sticky mess of using 2 spoons or your finger or whatever. The only reason I haven’t bought on of these yet is simply because I have never actually seen one to buy. Maybe millys has them, or a catering kind of place, normal shops only have the basic scoops that don’t have that lever thing.. and I already have 2 of them and they don’t do the business..

I know there is heaps more, like another cupcake tin, a huge circle tin for wedding cakes, a cooling rack.. I could go on, but I gotta find these two in the next little while.

Recipe from ‘Baking from my home to yours’ by Dorie Greenspan