I’ve decided to take on a cooking goal for this month of Parisian proportions: crepes and macaroons. I keep saying how I’d like to perfect my cooking techniques for both – as they my versions of both may taste good… but they aren’t exactly culinary delights to look upon.
I know that Mr. M won’t tire of my macaroon attempts, as witnessed by his taste-testing on Saturday of all flavors available at Ginger Elizabeth. But I’d really like my “feet” to rise properly, and my colors to look amazing… if I can. :)
So if anyone has any hints at mastering either of these two culinary delights, please let me know. I’m dusting off my crepe pan and almond flour as I type this!