I would bet a hundred dollars that when my friends and family see this, they won’t actually believe they’re reading something new on my site. Most of them have given up asking me about it. [I won’t name any names… Ha ha.]
The past summer, Shulie, asked me if I would be interested in contributing to the tree nut-free macaron series she’s hosting on her website, Food Wanderings. I immediately replied that of course, I would, but admitting that realistically it probably won’t be until Fall that I can commit to it. She assured me that October would be fine. Super. [Thanks so much, Shulie!]
Fast forward to our Thanksgiving month here in Canada. I managed to whip up a few batches of macarons to test, including my worst macaron experiment to date — it never even made it to the parchment paper. I found a workaround so that I still had my craving for toasted coconuts satisfied in macaron form. Because I like to humour myself, I made a very macaroon-ish macaron, that still tasted like the macaroon, but not quite. It’s still a macaron. Am I confusing you?
Read all about my nut-free macaron (mis)adventures over at Shulie‘s and find out what I used to naturally color the white chocolate ganache. If you’re allergic to tree nuts like her son, you’re in good hands — definitely check out the other recipes on her website!