When I was a kid, the word macaroon evoked images of small, chewy, milky pastries nestled in colorful waxed paper cups. The smell of buttery coconut would fill the kitchen whenever I baked, which was often then, because macaroons were easy enough during my pre-teen years. Today, mention the word macaroon and people immediately conjure images of delicate colorful cookies, sandwiched with cream. Never mind that it’s spelled and pronounced differently. It’s the top of mind connection for most. But while macarons are lovely, it’s not the thing that made my childhood what it is.
My favorite coconut macaroons. Aren’t you nostalgic already?
This macaroon recipe is very easy and can be made even by novice bakers. It’s a one-bowl recipe where you dump everything in a single bowl. And you don’t even need an electric mixer. Stirring by hand until blended is enough. It’s a foolproof recipe, really. In fact, it’s the same one I’ve been using for decades.
Like most Pinoys, I love corned beef. Not just as the standard corned beef hash, but I also use it for other dishes like Corned Beef Lugaw, Corned Beef Sinigang and Corned Beef Fried Rice. I use different brands depending on what recipe I’m preparing, so I am always eager to try new brands. One of the more recent ones I’ve tried is Highlands Gold Corned Beef.
Highlands Gold Corned Beef
Highlands Gold Corned Beef is the premium offering of Highlands Corned Beef. I haven’t tried their regular red line, so I can’t compare, but from what I’ve seen of the Gold variant, it seems to benchmark against imported brands like Palm.
Half the fun of eating is in discovering new things to eat. With over a hundred merchants vying for your attention at Best Food Forward, you can count on a lot of new discoveries and old favorites to fill your shopping bags. Now on its fourth year, this food fair will take place on October 11-12 at the Rockwell Tent in Makati.