I was looking through some of my old photographs and I came upon this one. I took this picture when I was in Quebec in 2009. Although I would change the framing if I could retake it, I love the story that this picture tells and the feeling that it conveys.
We’ve been having such a terrible winter this year in Toronto, today it was plus 9. Here are a couple of pictures that I took last year in the middle of winter of my dog and the park that’s right by my house.
1. Preheat oven to 350F (180C) 2. Lightly grease a baking sheet, or cover with parchment paper. 3. In a large mixing bowl, beat egg whites with an electric mixer until light and fluffy. Gradually add sugar and continue beating until mixture holds stiff peaks. 4. Gently fold in coconut, vanilla and lemon zest just until just combined, being careful not to over-mix. 5. Using a spoon, drop about 1 1/4 tbsp batter onto cookie sheet. Gently press 3 pieces of sliced almond into each cookie. 6. Bake for 12 minutes, or until macaroons are golden brown on the bottom, remove from oven. Gently run a spatula under cookies before they cool to separate them from the cookie sheet or parchment paper. Set aside to cool.
Tip: When you take the Macaroons out of the oven they will be white on top, they aren’t under cooked.