I crave a pop of colour in my food sometimes. Shopping at farmers’ market in summer satisfies that visual longing with rainbow array of fruit and vegetable. Alas, we are in the waning days of March. The best nature can muster is the intense blue sky on the occasional sunny afternoon. I decided to take matter in my own kitchen.
Not long ago, smitten kitchen made raspberry coconut macaroons with fresh raspberries. I did a double-take at the girlishly pink orbs and marvelled at Perelman’s creativity. Everyone makes coconut macaroons but who would come up with the idea to crush some berries in the batter? Motivation is a funny thing. Although I was incredibly drawn to the recipe, it simply did not rise to the top of my to-bake list. In fact, I totally forgot about the pink macaroons.