|My version of Perfection.|
|I'm in love.|
This past Sunday we had a family dinner as a bonne voyage for my grandparents heading off on their annual trip to the states. I made my favorite flavored (brown butter buttercream in cinnamon ginger shells) and favorite colored (pink!) macarons as my contribution to dinner.
I can say three things with complete certainty: One, making macarons is a noisy loud process, especially early on a Sunday morning when you have a very hungover friend trying to sleep in your spare bedroom adjacent to the kitchen. Two, my very petite and fit cousin made me proud when she ate 8. And three: I have mastered making shells. This is big news. I've become familiar with what the viscosity of the batter should be, I've gotten the hang of piping them perfectly and the most challenging part, the baking, I have finally gotten down to a perfect science. I feel confident, sure of my technique and ready to take on more challenging macaron feats now (some of the flavored shells take a bit more skill, namely chocolate shells). This all comes not a moment too early as tomorrow I am off to France on holiday where I will no doubt see and eat some of the world's most delish pastries. There are as many tales of of origin and variations of France's macarons as there are potato chip flavors (I know it's hard to believe that something French would involve a great deal of story telling and claiming credit. Must be my French background that makes it impossible for me to tell a story without embellishing at least at little and waving my arms about wildly). I plan on drinking some strong coffee, tasting some amazing wine and finding some authentic French macarons. Stay tuned....