How the story began a year or so ago.
Found this post I had written when I first started my French macs journey…
•••A Macaron Journey•••
« Why don’t you try baking a loaf of banana bread instead?! » he said at 1:00 in the morning! The noise of banging pots and pans jumbled with cursing words woke him up.
I did not choose the macarons, they chose me! When bakers came to my espresso bar counter this past weekend, expressing their Macaron dismay, and how they believe there’s a reason why they call French Macarons ‘A Baker’s Horror’, I felt proud I stuck with it despite the difficulty! The harder it got when I first started, the more intrigued I became! I lost sleep and became …obsessed.
The truth is, yes it was hard and still is, you have to be COMPLETELY present with every step of the process! You have to become entwined with the movement of your spatula, and just like how I used to tell my baristas when I used to train them at the espresso bar ‘you need to consider the portafilter and milk jug as an extension to your arm and part of your body’ I did the same with the macarons…we had to become one, I had to ‘feel’ the texture during the maçonnage process in order to not over or under mix!
Yes they are incredibly finicky, completely territorial (they hate it if I EVER attempt to place more than just one tray in the oven at a time, and will punish me mercilessly)! But, when they choose to like me and when they trust I was with them every second of the process and they had my full attention…they reward me with incredible beauty and grace!
This doesn’t mean I am The World’s Most Amazing Baker! Nor it means I am something special! I am rather a stubborn and obsessed person by nature, who by luck…answered a French Macaron calling, about a year ago, after becoming infatuated by their beauty, all while completely oblivious to their baking difficulty; then refused to back down and took them on instead! And that’s how this Macaron journey started!