Just watch

Just watch MY wildest dreams come true, not one of them involving you.

I'm a little excited about graduating and possibly starting an orphanage, okay, okay a lot excited! If you believe you can, YOU CAN!

On another not, I owe you readers that delicious French Chocolate Macaroon Recipe I was suppose to post before my trip to Mexico, so here it is (if you try it, I'd love to know how it goes)

***Make the chocolate filling before you start making the macarons!

For the macaroon:

1 cup (100 gr) confectioner's sugar

½ cup powdered almonds

3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder

2 egg whites

5 tablespoons (65 gr) granulated sugar

1 pastry bag (or ziploc)

1. Mix together the confectioner's sugar, powdered almonds and cocoa powder so there are no lumps (you can use almond flour instead too) in a bowl.

2. Prepare three small bowls for separating egg whites (one for egg whites, one for the yolks and one for separating; all the better if you have one of those fancy egg separators). This step is really important because even the slightest bit of egg yolk can ruin everything!

3. In another bowl, beat the egg whites until they begin to rise and become foamy (for about 2-3 minutes). While whisking, slowly beat in the granulated sugar, about 1/3 at a time, and whisk for another 2-3 minutes.

4. Carefully fold the dry ingredients from the first bowl into the beaten egg whites, and start mixing (about 2 minutes).

5. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

6. Pipe the batter on a parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

7. Preheat the oven to 350º F (180º C).

8. Let the macarons sit for about 20-30 minutes before you putting them in the oven (this is crucial in getting the "foot").

9. Bake the macarons for 8-10 minutes (take them out when you see that "foot" came out).

10. Let cool completely then remove from baking sheet.

For the chocolate filling:

1/2 cup whole milk

3 tablespoons unsalted butter

1/2 cup semisweet chocolate, finely chopped

1. Bring milk and butter to simmer in a saucepan (medium heat).

2. Remove from heat and add in chocolate

3. Whisk until melted and smooth.

4. Transfer to small bowl and put it in the refrigerator for about an hour.

That's it! It's easy as A-B-C! If I can do this, so can you!

Yum right?