The Macaron

 

I guess about 14 days ago I blogged that my daughter and I were in barking on baking some macarons. I had learned what I thought I needed to create these beautiful delicate french pastry; needless to say I was wrong.

I forgot we live in Colorado which imposes an altitude issue, plus these cuties need aged egg whites out of shell and left on counter for at least 48 hours. In addition to the fact colorado was experiencing an unusual wet April, now humidity becomes an issue.

Sydney and I refused to give up so 3 dozen eggs later and belly full of delicious, however unattractive macarons we finally conquered our goal. With some help from my husband's science and mathematical skills we finally have a recipe that taste, looks good, and works in "The Rocky Mountains!"

Final prepared

This is the day I finally try to bake French macarons with just Sydney. I feel ready, but I guess the proof is in the "macaron".

Blood orange angel food cake and ginger cake cookies are also part of the weekend.

Every since our French adventure I seem to have a French Pastry bug, meaning all I want to bake our the wonderful pastries I experienced in France.

Back from Paris

What a wonderful trip Sydney and I learned invaluable information and techniques. Both Sydney and I had the opportunity and pleasure to meet and learn from Chef Jeremy Touzelet of Marriott Hotel Champs-Elysees. He was such a warm wonderful person, and a superb chef.

Since we arrived home Easter Baskets have been on the list of important orders. I had agreed to prepare 100 baskets so since Wednesday Sydney and I have baking beautiful goodies for Easter. We just made our last delivery an hour ago, and starting to prepare the family Easter Feast.