She bakes recreationally as opposed to professionally these days, and her specialty is macarons, the delightfully delicate almond meringue sandwich cookies. Making macarons is a different and fun way to experiment with flavor combinations in non-lollipop form, and I recently got hold of a few flavored baking emulsions...
Luckily, Joyce keeps a packed kit on standby for bringing her talents to wherever she's needed. She just grabs a hunk of buttercream from her freezer stash (yes, you read that correctly), and armed with a pair of pastry bags and tips, almond flour, silpat mats, and other goodies, she's ready.
The plan: Banana flavored cookies filled with Nutella buttercream...
|Joyce models the Banana baking emulsion... it's more viscous and cloudy than a flavor extract.|
Supposedly, emulsions don't "bake out" as readily as extracts.
|I love vibrant colors, so obviously I wanted Electric Yellow |
to color the meringue for the cookies!
|Joyce pipes like a pro. Because she IS a pro.|
|I pipe like a doofus. Because I AM a doofus. Well, I'm just inexperienced.|
This awkwardness is *after* I switched to using my dominant hand to squeeze the bag.
|We forgot to take pictures of making and piping the|
Nutella buttercream, but here's a finished cookie. Yum!
Do you have a favorite macaron combination?