Brooks Bakes Macarons

I think I had my first macaron in Paris. I had a lot of pastries that trip. I remember Lauren and I purposely buying extras at a bakery in Versailles for breakfast the next morning. And then I remember having no shame pulling out our extravagant tarts, chocolate éclairs and the like at the hotel breakfast the next morning – where the directors laughed at us. I say, When in Paris! I also say, Dr. Call never liked me. :) I digress. Well lately I’ve been on a macaron kick. Seeing as I love – I mean love meringue – this shouldn’t have come as a surprise. They are delicious. And bite size (well, a few bites). Light. Colorful. And just lovely.

When I’m actually home, I like to pretend I have a normal life. So I opened Brooks Bakes and attempted to make macarons. I researched recipes and learned that these little treats are quite temperamental, but I wasn’t deterred. Until I pulled my first batch out of the oven.


The second batch looked shockingly similar.

I gave up. Well I just couldn't give up. But I took some time off. Okay fine, I took a long time off. But I couldn’t just give up. I found a different recipe, licked my baking wounds and tried again.

And can I just say, pretty darn near perfection! Summer Sorbet. Coconut Mango. White Chocolate Pistachio. Spicy Red Chocolate. Oh my.



I have a feeling these little treats will pop up in my kitchen again very soon.