Recipe from Jean-Pierre Jacob, chef of “Le Bateau Ivre” restaurant: This dish has beautiful colors. It is very simple, without fat, cream, butter, because when I cook, I always think about the figure of the women, I do not want them to grow fat.


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I've been chomping at the bit to try to make macarons, probably more as a badge of achievement than anything else (though I was also anxious to taste them). Thus I was elated when the Daring Bakers challenge for October was revealed:

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s ( Read more... )

Someone a week or so ago posted photos of their macarons. I was finally able to get to the bakery here in Seattle (Honore Artisan Bakery) that has them. Their hours are totally not compatible with my own so I snuck in there before taking my daughter for a routine doctor's check up. I've eaten two already. *sheepish grin* The purple one must ( Read more... )