Baby steps towards Fall Baking Season.

This would be fat free if it weren't for the whipped cream, but I'd say its worth it.

This would be fat free if it weren’t for the whipped cream, but I’d say its worth it.

Summer continues to hold on. The upcoming week holds highs in the 90’s until Friday arrives to free us all from the heat and work week responsibilities. Growing up in Southwest Florida summer was always my least favorite season, made only worse by the un-ignorable climate change. There is no such thing as eating with the seasons in The Sunshine State. Having spent the last five and a half years living in New York City however my views are beginning to change. Summer is now a scoch above winter. By no means my favourite season (that honor goes to Fall, who is hiding somewhere, ready to appear next week I hope) summer in the city has been pretty great to me. As a teacher I did not have to work so I took a huge two month long trip to Europe and Israel that I will post about at another time.

Yeah, it was so good that we couldn't wait to have some before photos took place.

Yeah, it was so good that we couldn’t wait to have some before photos took place.

Still despite the fact that feel ready for words like “crisp,” “cozy,” “spiced,” and “ooey gooey,” the world around me is not on the same page. But I wanna start fall baking right meow! The solution? Angel food cake. It’s light, airy, and pairs with the end of summer fruits and berries that can still be snapped up at the farmers market. If the berries are gone from your market fret not! This cake goes incredibly well with any citrus curd, canned fruit, or jam. Heck, you could even throw some frozen peaches or strawberries in a small pot with a sprinkling of sugar and some lemon zest and cook it until the juices release and the fruit softens. Just spoon that over a nice slice of this pillowy wonder cake. Whatever you do don’t forget the whipped cream, unsweetened of course (unless you have a couple pinches of vanilla sugar sitting around.)

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Welcome to my blog! Let’s learn about macarons, shall we?

Confetti macarons   Macarons seemed like the best place to start this all off for a few reasons. They’re cute, popular, and actually easier to make than one would imagine. That being said wonderfully rustic, adorable, and stupidly delicious macarons are easy to make. Picture perfect ones, however, are a different story. I’ve made a lot of macs in my day and I still cross my finger that every batch will have perfect feet,* chewy centers, and be free of any and all rogue cracks. More often than not they come out smooth as silk and bursting with light clean flavors. Today just was not my day. Consider it my disclaimer that macarons are just plain ole’ temperamental. You may do every little thing perfect and something will just not be as pretty as you’d like. These will be freaking delicious with a plush chewy center and a shatteringly crisp shell that just beg for a satiny buttercream filling. I can forgive these guys for being a bit bumpy. In fact if I keep too many of these around the house I’m going to start getting bumpy too. The amount of butter in the filling is no joke. If they don’t come out the way you want them crumble them up and use them to decorate a cake, or top some ice cream, or just give them away to the people in your life who don’t/won’t/can’t cook. They’ll still be impressed and if you’re not satisfied try again.

This time the recipe is not mine, which is kind of a crime for my first post. It can be found here on Brave Tart’s site. I halved my recipe and got 24 macs out of it. I also used her Swiss buttercream recipe using my own homemade vanilla extract (saved for a later post.)

To put it bluntly her recipe kicks ass but there are still some tips to help you out as you go that I’ve learned over the years.

*Feet are the little bumpy lining on the bottom of the macaron shell that is made when the macaron rises, assuming your batter isn’t too wet.

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