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Happy Earth Day! In celebration, here are my daisy cookies. I like to bring out my daisy cutter each Spring and experiment with new ideas. This year I made a single cookie topped with curd and meringue. I was inspired by the recipe from last year which is a linzer cookie with lemon curd filling. 2013: Daisy Shortbreads with Meringue and Grapefruit Curd I’ve been so invested in French macarons that I felt for once I should attempt macaroons. I often find myself wanting to correct people when they mistakenly speak of macarons as macaroons only because they are different things and not because I want to correct others’ French pronunciation. Macarons are the little discs with filling and look like colorful sandwich cookies while macaroons are the coconut mounds. I decided to do a twist on the classic coconut by adding raspberry. I like the marbling effect by swirling in the raspberry which make them look like mini ice cream bites. We had a great class this past weekend with a menu of Spring cupcakes. All the cupcakes tasted great but what I loved about this class was the added focus on decorating using edible flowers and fondant. Such great techniques to use on cakes for Mother’s Day and the coming wedding season. Spring Cupcake Menu: Devil’s Food Cupcakes I wish I had taken more photos, but for once I have very few as I was trying to run around to all the recipes. The warm weather has only just started to settle in so it’s been strange to mentally think Spring. I realized Easter is next week after seeing Target’s four aisles of goodies. (The Nestle eggs mix with Crunch and Butterfinger is the best). To get in the Easter spirit, I made these adorable chick cupcakes by Martha Stewart but with a Hello Cupcake twist, just to make it easier on myself.
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Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!
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Copyright © 2009-2014 Jenn Yee All Rights Reserved |
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