Today I made coffee-flavored Dutch Macaroons (Massepains Hollandais) from the French Cookie Book. My first recipe out of that book. Despite a number of minor setbacks (inaccurate time estimate, insufficiently powerful food processor, incorrect pastry tip, lack of third arm), they came out surprisingly good and looking almost exactly like the picture in the book. Mostly powdered sugar, with a couple egg whites and some ground almonds, yet somehow they puffed up in the oven like there was an actual leavener. Is there some chemistry going on there that I'm not aware of?

And, most excitingly, I got to wear my new "Choose Carbs" t-shirt for the first time today. Fun! :)