what isn’t to heart about macarons?
Crispy shell, soft interior, slightly chewy, plus any variety of flavours and fillings? I am smitten.
My first attempt at macarons was at work last month, where I made those hazelnut lemon ones to accompany a lemon mascarpone mousse. They were fantastic. My next attempt, however, was dismal. Three batches, three failures. I blame it on the red liquid food colouring I used. We are doing a Sex and the City media launch party on Tuesday, and I was instructed to make pink everything. Pink (raspberry) macarons! Lesson learned, liquid food colouring is NOT a macarons friend. Three batches ended up too thin, cracked, not developing their signature ‘foot’, and who knows what else. Utter failure. So, no macarons appeared at the launch party tasting, but for the party itself on Tuesday, I will succeed!
Enter Hisaka Ogita, Japanese pastry chef, author. I saw this book at my favourite bookstore yesterday, and instantly purchased. Photo step-by-step of how to make these simple yet finicky treats. But better yet, endless suggestions for flavours, colours, combinations. Raspberry? Rose? Purple yam? Ganache filling? Buttercream? Toppings? So much to decide. So much fun. So in love.
(these will be made on monday. Stat holiday, but I am relishing the chance to go into the kitchen on my own to just bake. No dirty dishes that aren’t mine, no jostling for counter space. Just me and my macarons.)