Rugelach. Sweet, sweet rugelach. Despite my knowledge that these are Jewish cookies in origin every time I say the name my boyfriend and his family (Israelis) think I’m saying “arugula.” I’ve had these cookies prepackaged and store bought more times than I can remember. Equally forgettable were the stale, bland cookies themselves. Rugelach never excited me until I started working my way through Mrs. Wheelbarrow’s Practical Pantry. In it the inspiringly talented Cathy Barrow mentions these flaky little rolls as her favourite cookie ever. This alone was enough for me to try the recipe. Also I had three jars of homemade jam that were halfway full.
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.