The cute French teacher said in her sexy French accent ” add a gram too many or too little.. and you can just say goodbye to your Macaron. Same goes for the temperature.” That’s comforting! I mean, one has to be so damn precise. Can someone just tell me, precisely when may I eat the Macaron? The teacher also said that it’s a labour of love. Only make the Macaron for someone you love. (Honestly, I can’t think of anyone I love that much!)
So here I am, at the Cooking House. If not for the cajoling and encouragement from my good friend Fatboybakes (baker extraordinaire) and Chef Ryan K. (25 year old chef extraordinaire), I would never have gone for the class in the first place. So enjoy the “slaving over tiny french pastry dessert” photos, as this, is my labour of love!