LE MAGICAL MACARON
(holy pink wow)
(we turned into school children, peeping in on our little cookies, so excitedly)
(Gen Gen and I embark on the macarons)
(D traces perfect circles as our cookie guide)
(a study on how to eat macaron batter)
Pink Sparkle Dust
Sift Sift Sift.
Is this a girly love poem or is this a girly love poem? When Genevieve, my Mother-in-Law, arrived for a visit bearing a pastry bag with small tip, edible sparkly powder, new cookie sheets, almond meal and the seriously gorgeous book, i love macarons by Hisako Ogita, I knew we were in trouble. I had fallen in love with le macaron in Paris, conducting a cookie taste-off between Hermes and Laudree (Laudree's vanilla and salted caramel beat out all others, although Hermes won for creative flavorings by a long shot), and then let the cookies drift into the mellow memory of our trip . . . Like the perfect croissants and baguettes in Paris, there are some things that America just cannot match -- we can aspire to perfection, but we cannot attain it here. I assumed macaron were in this category. Something to savor solely while in Paree, a unique moment of taste time and place. Sure being in Paris imbues every bite with delicious pleasure and a 'let's pay attention ' feeling with every meal, but something close and very special can be attained when you attempt macarons at home. I swear it! I couldn't believe my tastebuds -- le petite blush-pink macaron were divine.
It was to be a group endeavor, Gen Gen and I measuring, sifting, dancing around the kitchen and each other -- Steph, my sister-in-law acting as paparazzi for the eve, D tasting at random junctures and questioning our direction-following and my brother-in-law snoozing on the couch throughout it all (don't ask me how, we were making a racket!). Somehow, through the heat and the last-minute adjustments and the multiple points of views, we made a near-perfect macaron. It was a miracle. We made vanilla macaron with a raspberry buttercream filling. We dusted the delicate darlings in pink and marveled at the mystery of the outer egg-shattering exterior, slight chew at the 'foot' of our beloved creation and cooed at how our filling was 'not-too-sweet.' We were VERY pleased with ourselves.
The recipe is too complex to properly list in this post -- i will say, check out a book on macaron or a detailed recipe, enlist your friends and family and make an afternoon of it -- you'll be so so thrilled with the results!
* All photos (except the first image, of the cookie resting on the blue plate) from this post were taken by the lovely Steph -- Thanks girl!