I'm actually writing today's post on Wednesday since I still have some time to kill before we can get the dang U-Haul out of our driveway. Plus I won't have my computer set up and online until late Friday and by then I'll be surrounded by boxes in our new home, furiously unpacking!
I've mentioned my friend Quinn over at Limelight Food Photography a few times on this blog. She is simply amazing! But some of us don't quite have those skills when it comes to photographing food, so I suggest you read "Taking Photos of Food -- 8 Helpful Tips" from The Pioneer Woman. All eight tips seem pretty manageable, even for an amateur like myself. The one I have to do a little more reading on is #4 relating to aperture, but I'm sure Quinn can help me understand that one a bit more!
By the way, I've also learned that using white dinnerware is a super way to make your food look extra scrumptious so I've stocked up on a set from Ikea. If only they weren't packed in a box somewhere... --Emily
Dark chocolate-dipped macaroons
3 large egg whites
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pkg (7 oz) sweetened flaked coconut
8 oz. bittersweet chocolate, melted
Heat oven to 325. Line two baking sheets with nonstick foil. Whisk egg whites, sugar and extracts in medium bowl until foamy. Stir in coconut until evenly mixed. Drop by level tablespoonfuls onto prepared baking sheets. Bake 15 to 20 minutes until set and browned. Cool on wire rack.
Once cool, dip bottoms and about 1/3 of the macaroons in melted chocolate. Tap off excess chocolate. Place on same foil-line baking sheets. Let stand at room temperature until set. Makes 2 dozen.
Image by tonx, shared via Flickr.