macarons

What better way to start? My now-husband and I made a trip to Paris in the summer of 2010 and instantly - and predictably - fell in love. Promptly upon our return, we searched Pittsburgh for an acceptable baguette and failed miserably. So, naturally, the next search would be for a macaron. Our lovable city could not deliver. The one French bakery in town that sold macarons seemed to have fallen woefully out of touch with the art of delicate, pleasing macarons. It became my greatest ambition to be able to replicate this gluten-free masterpiece.

And tonight, it happened.

Inspired by Stella Parks of the BraveTart blog, I bought a bag of almond flour and an oven thermometer and got to work. I drew tiny circles on parchment paper. I sifted sugar, cocoa, instant espresso, and almond flour together. I ran my poor KitchenAid for 10 minutes straight until my egg whites were indestructibly stiff. I folded the flours into the egg whites with nearly 40 strokes, terrified of deflating the batter. I piped the tiny rounds. I smacked the trays off of the counter four times. I sat eagerly waiting by the oven, flicking the light, amazed at what I had accomplished.

If I can make macarons today... I can only imagine what's to come.