Macaroons

The recipe is actually for lemon macaroons, from the new issue of Gourmet, but I lacked the proper tool for grating the lemon zest, so I left it out. And they were still good!

Ready for the oven...

...et fini! Not much difference, but you can tell they are a little bit golden, and browned on the edges. The middles stuck a little, even to the Silpat, but not so much as to ruin them. I ate three right upon exit from the oven!

I finally discovered the close-up setting on my camera! Hopefully this is now the dawn of better pics on Hot Lunch!