Hay Hay, It’s Donna Day #2: Chocolate Almond Macaroons


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

You may also like...

11 Responses

  1. Bron says:

    Mmmm I dunno, I think they’re pretty yummy looking “cow pats”Anyway I’d rather step in one of those, than the larger, greener cow pats found around my place 😉

  2. Caroline says:

    Green cow pats? What are your cows/bullocks/heifers/calves eating?!Great to (virtually) meet another Canterbury food blogger. Pity I’m back in Dublin now or we could have a bloggers meet-up in Christchurch! Did you use some of the gorgeous Canterbury Pure Wasabi in your macaroons? I tasted that at Savour NZ and fell in love with it. You just can’t get that quality of wasabi in Ireland.

  3. Bron says:

    ‘fraid not, should order myself some though eh!

  4. Madam Caroline,They are such lovely looking macaroons. They don’t resemble cow pats at all but they do remind me of dorayaki (Japanese sweet bean pancake). Thanks for participating. Stay tuned for the round up next week!

  5. Caroline says:

    Glutton Rabbit: Ah, my poor macaroons – thanks for being kind to them! Still, they did all get eaten up so I think that substance rather won out over style or appearance this time.Bron: you can find Pure Wasabi in most delis and it really is worth searching out. The first time I tasted it what struck me was a slow heat rather than the firey sinus-cleaning burn I’m used to with sushi wasabi. And it’s such a gorgeous mild green colour compared to the more synthetic stuff.

  6. Barbara says:

    Thanks for participating Caroline. I’m sure they tasted wonderful despite how you thought they looked.

  7. Caroline says:

    Thanks Barbara! I’m still loving your gorgeous-looking macaroons. Methinks I’ve a long way to go but, sure, isn’t that what cooking is all about, learning from your mistakes?

  8. Céline says:

    oh Goodness me!!! Macarons, my favourite!!!! your ones look gorgeous, yum!

  9. Caroline says:

    Thanks Céline – there’s a French link too as Lauraine mentions in Taste about how Dean was inspired by the macaroons at Jean-Luc Poujuran’s Parisian pâtisserie. Your pic of Chocolate Macaroons looks similar to mine albeit not so cow-pat like! And you actually got around to filling them, unlike someone I could mention, ahem…

  10. Céline says:

    Hi, I just had a look at the recipe:http://cuisine.co.nz/index.cfm?pageID=32649&r=5Far too much icing sugar and too little chocolate, plus they forgot to mention that you have to choose a very bitter and unsweetened chocolate powder. Plus their ones don’t look that great, you can notice that their surface is not smooth, they have a little bump on top.OK, maybe I’m being just a little perfectionist with my macarons

  11. Caroline says:

    And aren’t macaroons as good a thing as any – and better than many – to be perfectionist about? Thanks for those tips. I’ll have to try one of your own recipes!

Leave a Reply to Céline Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.