MMMM…Macarons! A kitchen disaster waiting to happen.

So as all of you know from my last post, I am searching for the perfect food to bring to my French class. Well, a recipe for Macarons passed by my desktop today and voila, I made the decision to try to make these scrumptious treats.

For those of you who don't know what a "Macaron" is: It is a popular little pastry in France that is sweet, chewy and very pretty. They can range in flavor and color and have been the origin of Iron Chef Bakery wars all over France. The quest to make the best and/or most creative Macaron is a constant battle between pastry chefs across l'hexagone.

So what does this recipe entail? For one it requires a pastry bag with a point that measures 3/8 inch across. What does this mean? I believe it means cheating and using a plastic Ziploc bag isn't going to cut it. I have to go out and purchase said item and watch you tube, so I can learn how to use it. There is also whipping and folding involved. Sounds a little kinky, huh. We'll see about that. (Note to self: Do not use the word 'whipping' for a you tube search.)

And what if you live in a higher elevation then normal? I can see that this is going to take some figuring and a lot of patience on my part. I am starting to feel defeated already and I haven't even gotten started. Do I really have what it takes to make a French pastry that has been around since the mid-16th century? Who do I think I am taking on such a challenge?

So here I am, in my kitchen of mismatched utensils and mixing bowels, on a quest, to attempt to produce this delectable morsel of sugar and egg whites. Occasionally, frightening images dance in my mind. The worst of them being of my kitchen, that looks like a bomb of white flour went off in it and I am curled up in a ball on the floor rocking back and forth repeating, "qu'ai-je fait? qu'ai-je fait? qu'ai-je fait…

All of this, just for a few extra points in French class. I will keep you posted on my results. In the meantime, keep sending me your recipes, just in case I need back up. I might need to lower my expectations just a wee bit to something like Coq au vin. No one ever said French cooking is easy, except maybe Julia Child.

Bon appétit,

Chef Jill

“In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.”

—Julia Child