I’d given up completely…..
…on ever making macarons. Certainly not this weekend.
The damn things. Its not as if I love them anyway.
And then I changed my mind.
I’d given up on ‘catching’ up with the Mexican stop of Foodalogue.
It was the first place on the tour .
Except I wasn’t part of the tour then.
But deep in my heart, I hate ‘partial’ completions.
It has to be completely complete.
I mistakenly, absentmindedly rinsed it.Under a running tap…..
So I used a measuring jug to mete out the ingredients for the macarons.
I knew it would fail.
The egg whites, I defrosted, aided by the microwave…for 10 seconds.
It almost cooked my eggs.
I continued regardless.
I made the syrup for the meringue and I just eyeballed it – no thermometer, no nothing.
What the heck, if it fails, I’ll just call it Mexican cookies.
No one ever has to know they were meant to be macs.
After all, no one sent me on an errand.
As I sift the icing sugar and oven-dried almonds, I remember what Pam said about part of my last mac mixture being a paste.
And Mimi too.
This time, I made sure that didn’t happen. I made the egg white- almond-icing sugar mixture somewhat fluid.
I add some Mexican chocolate – crushed and ground and well sieved.
I pipe the mixture onto my silicone mat.
Its a bit runny. Some macs make friends and merge with one another.
I always produce monster macs, this time will be no exception.
I put it in the oven and I see the feet.
I’m surprised. Shocked. And mighty glad.
Out they come and I get my act together, whipping up some Mexican hot chocolate.
In the pan goes some milk, and dried red chilli. I throw in some rose petals, to usher in spring!
It is the season afterall…
Then out comes my Molinillo.
And pour it into my mug.
I top it with some whipped cream as I get ready to ‘sandwich’ my macarons.
We are not fanatical about the mac filling either.
Our standard can of whipped cream works a treat every time.
Forgive us, we’re not French.
I squirt some cream onto one half…and I do these for the regular and the figure-of-8 macs (which the husband receives).
I top it with chilli seeds, spread those all around. I need my sweet and hot.
While one daughter decorates hers with blue edible glitter, shows it to me and insists I take a photo and blog about it, my almost 3 year old son (who knows macarons like he knows pancakes) runs between the living room and the kitchen.
Daughter #2 can’t be bothered, she’s ambivalent on the matter of macarons.
I have some, dipped in my fragrant hot chocolate;
Perfumed with rose petals.
They add a touch of ‘Persia’ to my Mexican delight.
The hot chocolate is amazing. Rich. Smooth. Scented.
Delish. A confirmation to me.
Macs will not ‘snub’ me or be ‘hottie tottie’
They can be conquered….without a scale.
I love you Mexico.
This is heading to the MacTweets “Spring Fling: Be inspired by your favorite spring flowers.” Plus its Jour du Macaron soon…..I won’t be here though….
Yep, another mention for Barbados!
My favourite flowers are roses. And tulips and Poppies and many, many more. What are yours?