Tag Archives: Macaroons

Sucre – The Art of Sweets

15 Aug


 Too pretty to eat. Those words have likely been used countless times to describe the amazing sweet creations at Sucre in New Orleans.


 Even the graphics and decor throughout the shop are gorgeous.


 Son Travis tried the Raspberry gelato after sampling countless other flavors. Thought we were going to have to pay for all those tiny plastic spoons after a while! I tried the Coconut Basil gelato. Yep, sounds bizarre but it really did work. The basil note was noticeable but not overpowering. Dreamsicle is another popular flavor. I loved the pistachio — but I am a massive pistachio nut.

My wife Eileen popped a couple colorful macaroons. They come in an incredible array of flavors and pretty much any color you would find in a rainbow.


Call it a candy boutique, if you wish. I call it SWEET!


Ambrosia Macaroons

22 Nov


Can’t wait to try this recipe — found in Bon Appetit magazine.


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons finely grated orange peel
  • 3 large eggs
  • 24 oz sweetened flaked coconut (about 6 cups firmly packed)
  • 6 oz bittersweet chocolate, melted


  • Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
  • Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.
  • Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.