Lime Macarons with Strawberry Curd Filling

French macarons are a terrifying dessert. You didn't think dessert could be terrifying, did you? Well they are. I just spent a week on them in pastry school, and I'm still not sure I mastered them. I mean, I'm quite sure I didn't. Have I scared you yet? OK well relax, you really can make them, if you follow the instructions to a T and don't mind the occasional imperfection. Better yet - if you eat the occasional imperfection. So you too can tackle lime macarons with strawberry curd filling! (P.S. read to the end of the post for a cute bonus!)

Chocolate Almond Biscotti

Well here it is - the first full post - recipe and all - from pastry school. Don't worry, I haven't forgotten about sharing some bread recipes, but we've moved on to cookies and well...how could I resist. These are chocolate almond biscotti, and while I never thought I was a big biscotti fan, these are exceptionally tasty.

Raspberry Almond French Macaroons with Chocolate Ganache

If you read any food blogs, food magazines or new cookbooks, you'll have seen French macaroons. They are all the rage these days, lined up in their multicolored glory, with fillings across the flavor spectrum. If you've seen them, you'll also know that they are billed as a baker's worst nightmare: finicky, inconsistent, requiring precision that will bring the most talented pastry chef to tears. Or so I thought. Then I came across Brave Tart's (also known as Stella Parks) amazing "Macaroon Myths," where she debunks all these silly ideas of macaroon perfection: does the humidity matter? The egg whites? The powdered sugar? The time of the day? The color of your apron? In a word: no.