All the flavors of samoas cookies in macaron form… HEAVEN!

All the flavors of samoas cookies in macaron form... HEAVEN!

I’m currently in Chicago photographing for my bff Monique‘s blog. Every time I come here, I feel rejuvenated and refreshed. Being a blogger is solitary, so coming into someone else’s space where they have their own work flow and creative process instantly excites me.

Monique and I have been following each others’ blogs for years now. So we sometimes give each other advice on what we like or how we should take things in different directions.

One thing that we talked about yesterday is how my style of writing has changed through the years. Towards the blog’s inception, I wrote very casually and… weirdly. For example, from this post on buttermilk biscuits and a KitchenAid:

Using your KitchenAid for the first time is like a toned down version of losing your virginity. It’s gotta be with someone (or something) that you like and will want to remember.

All the flavors of samoas cookies in macaron form... HEAVEN!

Or on this pistachio, coconut, lime, and rosewater bundt cake:

This is the perfect cake for a Sunday teaparty, or anything with snobbery. “Hulloooo, I’ve brought a rosewater cake for you all.” People will think you are just so super classy for making it. But really all you did was hang out in your kitchen in your underwear and throw a bunch of ingredients into a bowl while texting and getting flour all over your phone.

Reading through my archives, I was laughing out loud. I thought to myself damn, I used to be funny.

I don’t feel that way anymore. For me, writing is a chore. I save it for last. I wrack my brain for stories relevant to the post that will “improve my SEO,” or things that I think you all will approve of. Because after a while, it felt weird receiving comments like this post looks great, but your use of the F word really turned me off.  So I got normal.

And I hated it.

All the flavors of samoas cookies in macaron form... HEAVEN!

I don’t feel like the person you read about in this blog is the person who I actually am. I feel constrained. Like I’m at a job interview and I can’t tell you that I have a mild obsession with dinosaurs or that in my spare time I talk to my cat, like, a LOT. Or that I enjoy writing in incomplete sentences, just because.

This is my pledge to you, friends, bloggers, and readers. Things are about to get weird around here.

And that’s just the way they should be.

RECIPE

Samoas Macarons

Ingredients

For the macarons

  • 2/3 cup almond flour
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoons cocoa powder
  • 3 large egg whites, room temperature
  • pinch salt
  • 1/4 cup granulated white sugar

For the caramelized coconut

  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, room temp, cut into tablespoons
  • 1/4 cup heavy cream, room temp
  • 1 1/2 cups shredded coconut

For the chocolate drizzle

  • 2 ounces dark chocolate

Instructions

    Make your macarons

    1. Using a fine mesh strainer, sift the almond flour, powdered sugar, cinnamon, and cocoa powder into a medium bowl.
    2. In a standing mixer using a whisk attachment (or mixing bowl with a hand mixer), whip the egg whites and salt on high speed for about 2 minutes, until soft peaks form. Add in granulated sugar and continue to beat for 1 minute until very stiff peaks form. The egg whites should be foamy and firmly hold their shape.
    3. Carefully pour the powdered sugar mixture on top of the whipped egg whites. Fold a spatula into the center of the mixture, scooping down to the bottom of the bowl, and then scooping upwards along the side of the bowl. You should be making a rough circle with your spatula: center, down, out, center, down, out. Slowly but surely, your two mixtures should come together. Continue to fold the mixture until it resembles molten lava- when you pick the mixture up with your spatula, large ribbons should fall down into the bowl, unbroken by the air, and the entire mixture should slowly seep downwards like molten lava.*
    4. Fit a large pastry bag with a ½ inch tip and scoop your mixture into the bag. Pipe 1¼ inch circles onto 2-3 parchment-lined cookie sheets, leaving at least 1¼ inches between each macaron. The best way to make even circles is to pipe from directly above the macaron so your pastry tip is perpendicular to the cookie sheet. Squeeze the pastry bag from the top with one hand while using your other hand to steady the tip. Once you've piped your circle, swirl the pastry tip in a small spiral and lift upwards at the same time to finish your macaron.* Garnish the macarons with 2-4 dried lavender flowers. Allow macarons to air out for at least 1 hour, and up to 2 hours.
    5. Preheat oven to 300°F. Bake macarons for 17 minutes. Allow to cool completely on their tray before frosting.

    Make your caramel

    1. In a small saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking.
    2. After 5 minutes, the sugar should become fully melted. Once it becomes an amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right.
    3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
    4. Next, pour in the heavy cream. Stir until combined, then place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and stir in coconut, then allow to cool for 15 minutes.

    Assemble your macarons

    1. Place a small amount of the caramel coconut mixture onto one macaron, then sandwich it with another. Repeat with all remaining macarons.
    2. Melt your chocolate slowly over a double boiler. Transfer to a small pastry bag fitted with a tiny tip. Drizzle over macarons!

    by


     

    47 comments

    Reply

    Hey, Sarah! No worries on getting weird. And who defines weird anyway.. Just be you and the rest will follow! There will always be critics.. no matter what you say, do or don’t do. Blogging is like that. We open ourselves up.. we’re vulnerable to share what we love. Bust back out of that shell with courage. Say the F word if needed… because sometimes it is, and know that being who you are is real! The good stuff! So fun working with blogging friends too. Theres much to be learned and shared from each other and it helps with creative juices! Your little macarons look fabulous my dear and as always, sooo tasty! Thank you for this! xo

    Sarah | Broma Bakery
    Reply

    Thank you, Traci. I so, so appreciate your support and following along with things. You are so talented and I’m so glad to have you as a blogging friend! Love.

    Reply

    I have been following both your blogs for a couple years now as well and just recently found out how good of friends you are. That’s awesome:) I say be yourself that’s what makes you you. For me, I’m here for the food, I like reading about your life, but if your recipes weren’t awesome I probably wouldn’t have kept coming back. Hope that doesn’t sound bad what I’m trying to say is who cares if you use the f word, you do you and keep being your awesome self. I served your coconut cake at my sons first birthday party. He’s about to turn 4. I’m a loyal reader:) maybe I’ll have to make the cake for my twin boys first birthday in September:) keep rockin it girl!

    Sarah | Broma Bakery
    Reply

    Jen,

    Thank you SO MUCH for the comment. I know exactly what you mean, and I think the recipes are why a lot of people keep coming back. But I also hope that I can engage people more by being more myself in my writing! Thank you so much for being a loyal fan, and ohmygod that coconut cake is ridiculous!! Thank you, thank you. XO!

    Reply

    Yes!! Be weird and over the top and inappropriate! I completely understand the fear of losing readers by not following a certain standard of personality and content, and it’s extremely legitimate. I think that people don’t realize how brave it is that you’re planning on tossing that to the side a bit to be more real and enjoy yourself more. I think it’s wonderful though! I love your blog! Also these macarons look phenom.

    Sarah | Broma Bakery
    Reply

    Thank you, Gillian. Hearing from my readers and receiving supportive comments like yours makes me SO happy. I so appreciate you taking the time to write out your thoughts, and thank you so much for following along! Thank you, thank you. <3

    Reply

    I am fairly new to your blog, Sarah. I think I happened across it through a link on another blogger’s comment section.
    I follow food blogs for the recipes and I really like your style of baking and cooking.
    That said, I like reading blogs that are quirky and speak to the writer’s real self.
    Again, I am new and have not gone back to read much earlier posts. I did appreaiate the two little samples above so I say, go for it…let it get weird again but keep the great recipes coming too!

    Sarah | Broma Bakery
    Reply

    Nancy! Your comment means so much to me. I’m so glad to hear that you enjoy the blog, but at the same time I’m also glad to hear you like reading blogs that are more quirky. Thank you SO much for your support and following, and get ready for the weird!

    Reply

    These macarons are so perfect!!! The filling looks perfect. And those kinds of realizations are the best aren’t they?! I’m looking forward to the weird 😉

    Sarah | Broma Bakery
    Reply

    So excited. THANK YOU!

    Reply

    Weirdness is totally welcome! It’s tiring trying to be “normal” (what is that anyway?) I say let your weird flag fly high because this is your space of Internet and you should be able to do whatever the F you want! You can’t make everyone happy; the only person you know you can make happy is yourself, and that’s what matters most. And P. S. These macarons look amazing! I’d definitely eat them all.

    Sarah | Broma Bakery
    Reply

    Thank you, Amanda! It is my own, and I need to embrace that more. Thank you, friend!

    Reply

    OK so you took the words right out of my mouth. My blog used to be so ugly, but man… it was entertaining and funny and REAL.
    I’m going to vow to get back to my roots too, just like you! I can’t wait to read what you have in store!

    Sarah | Broma Bakery
    Reply

    Kristen, thank you SO MUCH. I can’t tell you what that means coming from you. The more I hear from others, the more it seems like so many of us feel this way. Let’s make a pledge and get back to our weird roots! And thank you again. XO!

    Reply

    I LOVE your weirdness – and I mean that in the best way that I possibly could mean it!!! Seriously. Don’t hold back. I have definitely done this before and still feel like I do too much. It’s one of my resolutions to just…spit shit out and not think about it quite as hard.

    Ok, next time you’re in Chicago, we HAVE to hang out altogether. I’m sort of living like a hermit right now, but I swear, this needs to happen.

    Sarah | Broma Bakery
    Reply

    Thank you. THANK YOU. Spit shit out. Lol, I love it. And yes, I’ll plan an extra day for doing fun things and keep you posted!!! XO

    Reply

    What is amount of sugar in caramelized coconut? “/21 cup granulated sugar” looks like a typo. Is it 1/2 cup?

    Sarah | Broma Bakery
    Reply

    Yep, it’s a typo! Fixed now 🙂

    Reply

    I’ve been thinking a lot about my writing lately too – mostly because I am sick of the same kind of comments (I’m as guilty as the next person). I want to interact with people. I want to start a conversation! It’s a tough line to draw – how much of yourself to let out into the wild (internet) – but I’m looking forward to “getting to know you better” via your new writing style. Let ‘er rip!

    Sarah | Broma Bakery
    Reply

    I completely agree with you about the fine line. But when I think about MY favorite bloggers, they’re the ones that let it all out on the table. So what’s to hold me back from doing that myself? So thank you for the support, and I’m so excited to get things going! XO

    Reply

    Sarah, this is a great post! I totally agree that it’s sad when a blogger changes from writing what pleases them to what they THINK will please their “readers”. I’ll be honest, I’ve always been so confused by bloggers who talk about “their readers” as if they are old friends whose likes and dislikes are well known. I have no idea who my readers are. I’ve never even bothered to do a reader survey because I know that if people told me to chat less and cook more healthy meals I’d be like “get off my lawn, yo, and here’s some more cake because you sound grumpy” haha. Way to stick it to the man Sarah. I want to hear allll about your cat conversations.

    Reply

    YOU DO YOU, GIRL!!! Bring that f bomb back. I wanna hear it and I wanna hear all about you making cakes in your underwear. Cuz THAT’S real life.

    Reply

    I’m excited about the weird and encourage the f-word. I had someone unfollow me because I said I would rather binge-watch the Kardashians than have Trump as president. I thought it was funny. They didn’t. Your except about texting and baking in your underwear was hilarious.

    Total aside from all of that, these are perfection. Mouthwateringly gorgeous perfection. xo

    Reply

    Hahha I cracked up reading those excerpts. I wasn’t following back then but I just want to say…bring her back! She’s funny and most importantly YOU! You shouldn’t feel like I’m a trap on your own blog. Hell yeaz. Also these Macarons are freaking awesome. 🙂

    Reply

    Those excerpts were so very funny and brought back memories of how silly I was and had less apprehension about blogging even for me:) Thanks for the reminder and these macarons are amazing (I LOVE Samoas!!) xx

    Reply

    Love! I can’t say it enough…xoxo

    Reply

    LOVE LOVE LOVE this. “Things are about to get weird around here.” <— cannot wait.

    Who needs complete sentences, anyways. It's a waste of time. 😉

    Reply

    I stinking love you & your blog, Sarah! You do you, girl. Go crazy. BE WEIRD! It’s fantastic.

    Reply

    I love this! You be you 🙂 The best part of reading blogs is getting to know the real person behind them. And who cares what every one thinks. Weird is way better than boring, right?

    Reply

    Girl, I have been feeling the exact same way! I was just telling my boyfriend about it a few days ago. Love that you’re getting weird – totally my new blogging philosophy.

    Reply

    These look positively delightful! Samoas are, like, the best girl scout cookie ever, and this sounds like an awesome interpretation of them.

    And good luck with your writing endeavors! Writing authentically is always more rewarding, and tbh from a reader’s perspective it’s more interesting anyway 😛 If a few f bombs come out, so be it! 😀

    Reply

    Yay! I personally LOVE blog posts that I actually want to read- don’t get me wrong, I’ll always scroll through just for the food, but a blogger’s voice makes a post really sing 🙂 These macarons are stunners- love the photography with the actual cookies 🙂 Pinning!

    Reply

    I personally can’t wait for weird Sarah 🙂 Love these macarons, too btw!

    Reply

    I LOVE weird you!! And I totally feel the same way about my writing…but have no idea how to get back to the way I was. If you figure it out, share your secrets!!

    I have also not made macarons in FOREVER…but it’s time. It’s definitely time.

    Reply

    Heart you forever. So happy you’re doing this. VIKUS.

    Reply

    It can be so easy as a blogger to get caught in a writing funk. I know exactly how you feel! Cheers to these beautiful samoas and to regaining your blogging voice! <3

    Reply

    I completely understand the writer’s block you’re talking about. I blog as well, and decided last summer to try to become a “professional” blogger. But it sucked the joy right out of writing and I hated it. The moment I stopped trying to write for other people was when I began enjoying it again. Authenticity is what attracts people. So say ‘fuck’. Be inappropriate. Just do you and the people who are right for your blog will find it, love it, and follow along. Thank you for your honesty and raw truth.

    Reply

    I think what people forget is that you’re not writing to please everybody. A blog is first and foremost an expression of what you love. It’s YOUR blog. You should write what you want! I personally love your stuff and I’m excited to see what you’ll be writing next. Part of the reason people read blogs is for your writing. And these macarons look spectacular, by the way!

    Reply

    I’m so late to responding to this post but I kept it saved because I wanted to tell you… YOU BE YOU, girl. I can completely relate and sometimes, I think we get so caught up in other aspects of blogging that we forget to be true to ourselves. I like your “weird”. I want you to embrace it. And I want a hella lotta these macarons. xo

    Reply

    I stumbled on this post because I have a samoa obsession. Your writing – & by that i mean your examples of your old writing & decision to go back to it – made me subscribe. Bring on the weird, you do you!

    Reply

    My favorite girl scout cookie turned into a macaroon; simply genius!

    Reply

    Totally get what you’re saying about evolving writing styles when your blog transitions from a hobby to a business. I miss my weirder days (though I still throw some in, like the random instant fiction I drop on people every once in a while). Here’s to our wittier selves and allowing them back out in the open!

    Reply

    I genuinely have no idea what samoas are. I’ve heard of Samoans – but that’s just natives of Samoa… so these are a bit lost on me – but they look so delicious. I know what you mean about finding your blog restrictive.

    I normally find myself brain-dumping and adding in all the stuff I found useful about the recipe I made and anything I’ve been up to. Also I talk to my dog constantly and I’ve never enjoyed a one-sided conversation so much! <3

    Reply

    These look incredible! Samoas are the best of all Girl Scout Cookies.

    I feel the same way about the writing on my blog. Even though most of my old posts are cringe-worthy, they’re much more “me”.

    Reply

    I love this. I am so happy for you. And this is so important to me. I have been taking pictures of all of the baked goods that I’ve made over the last 3 months. I’ve started writing so many posts, but I have allowed myself to feel judged before even posting anything. That anticipatory judgment has frozen me and prevented me from posting anything. This has helped me to get over that hump. Thank you!!

    Leave a Reply

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

    Rate this recipe: