I thought about writing a post about the feeling of utter failure I felt late one Thursday night when 2 egg whites mingled with powdered sugar only to become dry cracked lumps in my oven—feetless lumps.
I thought about writing a post about the strange feeling of drive that was then fostered in my brain to tame this darn recipe.
I thought about writing a post about how I went on to have two more failures.
I thought about writing a post about how success finally occurred and that I have no idea how.
I thought about describing that moment when I anxiously turned on the oven light to see those tiny feet; about how I danced right there in the dark of the night kitchen; about the shriek of glee I let out; about my husband’s surprise.
I thought about writing about how by using Helen of Tartelette’s recipe for macarons from Desserts Magazine that I finally found joy in making these French delicacies.
I thought about writing about getting so at ease with the prospect that I made them with a 2 year old (soon to be three she would like me to inform you.)
I thought about telling you how fun blanching almonds can be (a pinch of the thumb and pointer finger makes them into projectiles.)
I thought about giving you the rundown of my flavors:
Pumpkin Spice with Pumpkin/Pale ale cream cheese frosting (I follow Helen's advice of drying pumpkin in the oven (oh if i had a dehydrator) and then making a powder of it. These smelled heavenly when baking.)
Green Tea with Ganache
Mint Tea with Pumpkin/ pale ale cream cheese frosting
Pink Peppercorn spice with ganache
Nanami Togarashi spice with ganache
Roibos with Ganache
Rose Hip tea with guess what ganache
I thought about telling you that shifting sugar with a child under 4 is messy business (and that you shouldn’t laugh when they climb down to the floor to lick the lost powdered sugar.) I thought about telling you that in that instance you accept a lumpy shell.
I thought about telling you how I got a little punchy with my flavors and made cinnamon with almond pumpkin butter macarons as well as smores--cinnamon with a charred marshmallow and then dipped in chocolate.
I thought about telling you how I turned them into Halloween cookies and how my husband said I turned the delicacy and beauty of France into something kinda wrong but right at the same time.
But, what’s the point in telling you any of this when I have pictures.
And for those of you who are wondering what the heck I am not talking about, it is Daring Baker day of course. The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.