This birthday love was for a friend of mine. There are chocolate iced sugar cookies and mini macarons (I had a tough time making them little - got to work on this). These little macaron treasures are filled with Swiss meringue buttercream laced with a touch of almond extract and chambord - a French black raspberry liquor. To make them EXTRA special, they are topped with royal icing butterflies and flowers. In the past I have made my butterflies with white chocolate because they are much sturdier, but I was feeling brave yesterday. Only one broke, so it was a major victory. The cookie message was:
Happy 50th birthday Nancy! The party girl was resplendent last night in a tiara complete with peacock feathers - why didn't I bring my camera?
And as a side note, I am thoroughly opposed to flowers dyed funky colors like the ones I used. You will hear me rant about poinsettias sprayed with blue and purple glitter this holiday season. When I saw these babies at the store, I had a large internal battle. The color was SO PERFECT with the cookies. In the end, the turquoise colored daisies won and I loved them on the plate.
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