You may have guessed that I’m kind of obsessed with macarons right now. It’s in my nature to obsess about kinds of food. I make it and make it until I get happy with it, then I move on to conquer something else.
So, a couple months back, I bought a Social Shopper workshop at Simply French Cafe in Kits to learn how to make macarons. Monday night Jen and I attended, and the main thing I learned was a deeper appreciation for people who make these delicate fantasies.
The subtitle of this blog is Culinary Experimentation. That should be a hint to you that I’m not exactly Ms. Precise when I’m following recipes. Maybe the first time I’ll follow it to the letter, but then the tinkering begins, until I feel like I get it to how I want it to be.
You can’t do that with macarons. The entire process was complex, precise and finnicky. First of all, you need a scale to measure out all the ingredients to the gram (I only own measuring cups). Things have to be specific temperatures, and need to be beaten for exact amounts of time. Except for when it’s humid or sunny or snowing. Then all bets are off. Then you have to adjust beating/drying/baking/cooling times.
Making the cookies themselves was also a interesting study in dichotomies. There were times when you really needed to be firm with the batter, but there were other times when you had to be incredibly gentle with it.
I know how to make them, now. But will I ever? Probably not. Especially seeing as Soirette is less than a block from where I live.