You know what? I have a great idea.
Friday. Make a to do list. All of the obligations you tied up and left for dead on the side of the road last weekend. If you’re really ambitious, cc your husband while emailing yourself the list with a somewhat moderately passive aggressive demand for assistance.
Friday night. A mere 3.25 hours and 30 seconds after sending yourself your dream big list, start brainstorming justifications for not tackling said list. It’s Friday night, after all. You have the whole weekend to start knocking out your carefully curated agenda. Drink too much wine. Watch the boat rock.
Saturday. Make a play for wife-of-the-year by donning a Flash t-shirt and custom Doctor Who shoes for a day at the Denver comic con. You’ll tackle the to do list tonight. Pinky promise. And crossed fingers behind the back.
Saturday night. Tell yourself you deserve to sit around eating ganache-soaked brownies in bed, snuggling your best friend and 150 pounds of dog, and watching Handmaid’s Tale, because you endured eight hours of too-tight fishnet and an excessive amount of very near wardrobe malfunctions. (And because you scored awesome taco earrings, a pink-glazed donut ring, and vintage godzilla art.)
Sunday. CIutch time. Last chance to rid yourself of stressful obligations and start the week off on the right foot . . .
So make chocolate raspberry macarons. #betterlucknextweekend
Chocolate Raspberry Macarons
I know the instructions below look a little intense. But that’s only because I wanted to include all of the tips I’ve learned through batches of hollow macarons, too-chewy macarons, too-moist macarons, and bumpy macarons. Follow the instructions below and don’t cheat by skipping out on the grinding or sifting steps. Each step is there for a reason!
I’ve included both the metric and the US system measurements. Because french macarons can be finicky treats, I prefer to weigh out my ingredients to ensure I’m using the same amount every time. If you don’t have a kitchen scale, then just make sure you are measuring ingredients properly so that you’re as close as possible!
I chose to make my raspberry macarons with a semi-sweet chocolate ganache, but you could easily substitute dark chocolate, milk chocolate, or white chocolate! All of it would go well with the raspberry jam – it just depends on how sweet you like your chocolate!
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