Did you know that October is Breast Cancer Awareness month? I didn’t. While I am fully aware of the pink ribbon (which has been around since the 90s apparently), I just didn’t realise there was a dedicated time-frame for awareness.
But the theme for this month’s macattack was Pinkarons for Pinktober, so now I know better.
To be honest, I’m kind of at a loss for words for this post. Everything that needs to be said about breast cancer has been done better by people far more qualified than I.
So, instead of boring you with flippant commentary and atrocious puns, here are a couple of links that may/ may not be of interest to you:
1) National Breast Cancer Foundation (Australia)
2) Think before you pink
And here are some photos of the macarons I made. Hazelnut and coconut macarons (tinted very light pink), with a salted caramel filling (using pink salt).
For the macarons, I used the Italian method and made it with hazelnut meal instead of almond meal,then replaced 30g of the nut meal with dessicated coconut.
For the salted caramel, I halved a recipe I found here. I used all caster sugar instead of a mix of Demerara and caster. The resulting filling/ sauce is VERY addictive, be careful ☺
And that is that.
(By the way, we’re heading off camping for four days, so if you leave a comment and it doesn’t show up, it’s because there’s no internet access or mobile phone reception where we’re headed. I’ll be back soon to visit your blogs soon, have a great weekend!)
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @