Nancy & Nick

I took my cookie idea to my book group and they convinced me that I should not use Martha Stewart's book, but should use Nick Malgieri's Cookies Unlimited. Their rationale is that the alliteration is better: Nancy & Nick.

So armed with a new Cookie cook book (I borrowed the book from my friend, Pam Burch), I made made three recipes today: Smooth French Macaroons, French Coffee Macaroons and Ganache for filling Cookies.

I thought I read all of the directions and understood them, but no. The Smooth French Macaroons have the nuts not ground with the confectioners sugar. All the ingredients are there, but not quite the way they are supposed to be. The cookie was a bit firmer in piping it out. I did let the dough sit for an hour and have just finished with them. The French Coffee Macaroons are sitting for an hour as is the Ganache. For the second batch of macaroons I realized my mistake and pulsed the almonds and confectioners sugar together. A less grainy dough emerged and it is runnier. It is resting. So we shall see.