I had a new cookery book for my birthday, 'Mad About Macarons! Make Macarons like the French' by Jill Colonna. Well I did go a little mad this week making them, but practice makes perfect so they say! The patience bit doesn't come in the actual making of them...
nor in the trying to resist eating them, although where are the rest of the raspberry ones?
patience isn't even tested too badly in the filling of them - I can put them on a tray and watch television whilst doing this! Did anyone watch 'The Apprentice' this week?
The worst bit of patience is before you start - separating the egg and then storing the egg white for 4 days before you get to make your macarons! Mind you it is a close thing as having made your macarons and cooked them, then filled them you cannot eat them! Extra patience needed to wait another 24 hours or 36 in the case of the chocolate! Why must we wait? To allow the filling to blend with the shells. Is it worthwhile? Definitely, but in our house VERY tricky. They need to be counted and a note put on the fridge door!
Why was it so important not to let them all get eaten this week? Well a macaron birthday cake seemed ideal for my son, especially as he was the one who bought me the book! A mix of raspberry, pistachio and chocolate. Poor boy, he's feeling old at the grand age of 19!