On a recent trip to Toronto, I knew I would be successful at locating macarons for the portion of this project that I have been successful at from the very begining: eating them. If you recall, last time i tried to find macarons abroad, I was unsuccessful. This time, we decided the Saint Lawrence Market in downtown Toronto was the place to start.
Funny thing about that market: pretty much the whole upstairs is meat. Deli counters, sausage vendors, meat cabinets, sea food on ice... you get picture. My friend and I had to laugh at this because all I wanted was French Pastry and all I (a long term herbivore) saw was meat. But as soon as we descended the staircase to the lower floor, the first thing we laid eyes on was a pastry cabinet filled with macarons. We bought six. But before we ate them, we had a full day of beer drinking, shopping and adventuring around the city to get through. When we were finally ready to eat them, they were pretty sad looking. BUT, as we sunk our teeth into them, i understood immidiately why they held up so poorly: they were waaaaaay under baked. My friend, who had her macaron-tasting cherry popped that day in the back seat of a taxi cab after drinking beer all afternoon, said to me "Really? This is what all the fuss is about?".
How very sad that this was her first impression 'cause aren't first impressions everything? I immediately kicked into defense mode, trying to convince her that she'd have to try them again. Then it occurred to me that both times that I've purchased someone else's macarons, they have not been nearly as delicious as mine even though mine might not have looked as pretty. As I let the pride wash over me, I told my friend she'd just have to wait to taste the ones i make and that they were worth the 3000 kilometer trip across the country to do so, to which she happily agreed.
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