I felt a little like Walt (or maybe Jessie) from Breaking Bad as I measured and weighed and piped for my first-ever attempt at making macaroons. I'm more of a guess-&-toss kind of cook, so this was really a departure for me, and I'm sure mine don't measure up to the amazing ones already submitted for this contest. But I did tinge my little babies a tender shade of pink, thanks to some liquid left over from poaching beets. AND I came up with a Passover-appropriate filling of which I am rather proud--combining tahini, honey and pomegranate molasses. Most importantly perhaps, this can be repurposed as a frosting on all manner of honey cakes and the like, punching up any dry old dessert into something truly divine.

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