Baking

There are a few things I am determined to conquer this coming year. Call them by 2010 baking resolutions, if you will. Pie crust (I WILL make a successful pie crust even if it means baking pumpkin pies in July). Caramel (or any cooked sugar for that matter). Fondant. And now you can add French Macarons to that list (not to be confused with Macar-oo-ns, which are completely different creatures). Don't let their cute appearance fool you, these are tricky little suckers. The four you see in the pictures are about the only somewhat photogenic cookies we ended up with. Out of dozens. And even those have their (numerous) flaws. This is a cookie that should not be attempted alone, especially for the first time. Which is why I was extra excited (and oh so lucky) when the lovely Erin of ErinsFoodFiles agreed to join me for a day-long macaron-athon. And let me tell you, when food bloggers get together... Good times are had by all. :) We attempted two different kinds of macarons. The first batch

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