Angela and I are home for the holidays! And that means…BAKING BAKING BAKING. Now we have a pantry stocked to the ceiling with ingredients and a big spacious countertop as opposed to a tiny crate of baking necessities and the cramped quarters and fluorescent lights of Angela’s dorm room. Needless to say, we’re excited–so excited that we decided to start this blog. For the past couple of months we’ve been saying, “We should totally start a food blog,” but when we got home, we were so excited about everything we were going to cook over break that we actually made it happen. If anything, it will be a good place to document the recipes and photos from our kitchen adventures. So here’s to our first post!
Before break, I started a Pinterest board of everything I wanted to make while at home. That board included a whole lot of macarons. We’ve been experimenting with macarons for the past few months, exposing our college friends to the awesomeness of this little French sandwich cookie, which you really can’t find around Tucson. Our first attempt was a big gooey disaster and we ended up throwing them out. However, I have been very persistent since then and after many batches, have succeeded in making an (almost) perfect macaron. For Christmas, our uncle got us a bunch of different nut flours to experiment with, including walnut, pecan, cashew, pistachio, and hazelnut. We decided to tackle the pistachio flour first because we really just wanted an excuse to make green macarons. We incorporated some into the macaron shells, traditionally made with only almond flour, and paired them with a dark chocolate buttercream.