Friday, February 17, 2006

chocolate macadamia macaroons

Mad props to the Amateur Gourmet for calling attention to a fabulous Epicurious recipe (and appropriating one of my favorite Beatles songs to do it).

I made these yesterday and took them to work. A horde of hungry editors devoured them and ordered me to bake more often. Then, because I only got one out of the whole batch, I made more that night when I got home. This is a recipe you really should double, because they're almost too good to give away.

Now, if you'll excuse me, I think I'll go have a macaroon and listen to the White Album.


Blogger Sarah said...

My mother-in-law is interested in trying these but couldn't locate the recipe on epicurious--could you share the link?

10:34 AM  
Blogger tara said...

Sorry about that -- there's a link to the recipe in the Amateur Gourmet post, but it's sort of buried. Here it is, more directly.

Mark says he thinks this might be the best homemade cookie he's ever had (of course, implicit in that statement is the possibility that a store-bought cookie could ultimately be preferable, which, alas, is troubling to this foodie).

Also, the recipe says to use unsalted macadamias, but I say hogwash to that. I think the salty-sweet dynamic makes them even better.

12:55 AM  
Anonymous Mark said...

These really are the best cookies Tara has ever made (and that's saying something). They're the type of cookies that are so good you can't eat more than two at once, because you'll get deliciousness overload.

9:32 PM  

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