Oh. My. Goodness.
This week marks the first week of me actually selling some of my goods at Baylor. To kick it off, I decided to sell salted dark cocoa nutella macarons. For those of y’all who have no idea what a macaron is…it’s basically one of the most tedious and challenging pastries to make! What makes it such a frustrating treat is that everything before/during/after the process has to be EXACT. Your ingredients need to be measured out in grams. You need to process them for at least 15 seconds. You need to sift the flour mixture. You need to age your egg whites at room temperature overnight. You need to have the right environment – two humid, and you end up with a mess. You need to allow for a resting period. You need an exact idea of how your oven temperature works. You need to know when your macaronage is mixed exactly right – undermix by just a few strokes, and you’ll end up with peaked tops and hollow shells. Overmix by just a few strokes and you’ll end up with a runny batter that doesn’t hold its shape during the resting period. But most importantly… you need to make sure that your shells develop some nice feet, the defining characteristic of macarons so difficult to perfect that make places like Laduree and Pierre Herme stand at ladders above its competitors and allow them to charge crazy high prices for this French pastry.
Being that it was only my first week, I definitely underestimated the number of orders that I would get. For three nights straight, it was just me, my food processor, my hand-mixer, and a whole lot of mess in the kitchen for hours and hours, trying desperately to make sure that I met my deadline. So. Exhausting. Here’s some photos to capture the moments.
Oh. My. Goodness.