A Macaroon is a beautiful thing. There’s something deelishussly ponci and delicately French about these coy little creatures. Their demure persona with the light, sweetly centred hearts is enough to drive anyone wild with excitement!
I often feel that life should be studded with smatterings of perfection. Whether it’s the perfect Mojito at Cape to Cuba in Kalk Bay or a Red Velvet Cupcake from Cake Bread, it should all taste the way it does in your head. Being a generally hungry person, I often day dream between (and sometimes during) meals about different flavours, combinations, textures and ultimately, the way the finished dish will look and be served.
Now, the perfect taste is very different to mere visual perfection. Unflawed aesthetics can often look fake and taste like glorified cardboard. So it is with this in mind that I enjoyed every last one of these beautifully jaded Macaroons that through my own fault, were not fit for a queen, but were perfect for a princess 😉
This was my first attempt at making these little jewels and I followed Nigella Lawson’s recipe for Pistachio Macaroons from her book (and my bible) How to be a Domestic Goddess. And besides the fact that I should’ve crushed the nuts into a fairy dust-like consistency, as she instructed, they were the perfect texture – chewy not crumbly – score!
As an aside, I also added less sugar to my batch as I often find that these recipes are a tad too sweet for my liking.