19 novembre 2016



TAGS:  pecans   gluten free   macaroons       LABELS: Sans - Gluten  Quick and Easy  Nut and Seed 

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5 Commentaires

Samantha Dawn   2017-01-07

Love your story here Kim! So sweet. And hello cookies! I'm so happy you were able to join this collaboration! Happy holidays!

Kimberlie 2017-01-07

You make me laugh. Thanks. And I'm as happy to be participating too. Happy holidays Samantha. I wish you only the best.

Jo-Anna   2017-01-07

These look amazing! But I especially love the story behind them and your letter...so lovely

Kimberlie 2017-01-07

Thanks Jo-Anna. The cookies are so simple and straightforward. I only wish relationships are as straightforward! In my case, I got lucky. Thanks for your comment.

Daria   2017-01-07

Congratulations to both of you! What a beautiful letter. These look wonderful too and are going on my long list of "to try" recipes. How do you think they'd hold up in super humid weather?

Kimberlie 2017-01-07

Hi Daria! I can't believe it's been 23 years. They've been good years. Regarding your humidity question, I think they'll be fine. The sugar creates a very stable cookie. And the egg whites aren't whipped into a meringue, so they won't wilt. A lot of humidity over a long period of time might create some stickiness. Hopefully they would be eaten before that happens. Thanks for your message. Kim

Nechama   2017-01-07

The ground Pecans look more powdery vs. finished mixture ready for baking that shows more chunky nut pieces. Which is the best for the macaroon?

Kimberlie 2017-01-07

Hello Nechama, Thanks for your question. The picture of the ground pecans includes the brown sugar. That's why the texture looks finer. I've make the tutorial clearer so there's no more confusion. You have a good eye. If you make the macaroons, please let me know how you like them. Best, Kim

Ricky   2017-01-07

That is the most beautiful anniversary card that I ever got. Thank you for that my love.

Kimberlie 2017-01-07

It's I who thank you. Lots of love.

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