Macarons!

I’m attempting something difficult. Something challenging. Something that often results in failure and existential crisis. Something that, should it succeed, will be worth the angst.

PhD?

No (or, rather, yes, but not what I’m writing about today).

MACARONS!



These babies have become the latest in culinary cool. And, like so many cool things (Glee, leggings, chai), I resisted Le Mac for quite a long time. Of course, they were nice to eat, but only if someone else made them, for they appeared to be far too much hassle to make on my own – besides which, ageing egg whites seems positively disgusting.

But I’ve now RSVP’d (fashionably late) to the macaron party, after a weekend workshop with MamaK and Tessy Halberton. Although our demonstrator made no bones about the fact the macarons just sometimes do not work, Tessy, MamaK and I were buoyed by enthusiasm, and no small amount of sugar from the macarons we nibbled throughout the workshop. We’ve booked in a macaron-making date in MamaK’s well equipped kitchen this Sunday – wish us luck!

However, this morning, thinking of the special birthdays for special people I have coming up, I thought I would being initial preparations for my own batch of macarons…



Including ageing the egg whites, which, thankfully, can be done in the refrigerator. As this photo illustrates, I have also weighed the egg whites. I NEVER NORMALLY DO THIS, but the demonstrator, in our weekend workshop, was most emphatic about liquid to dry ratios. Frankly, quite a lot of fuss and bother before the sun’s properly risen - but a perfect macaron will be worth the effort.



After all, you have to break a few eggs to make an omelet – sorry, a macaron.