Recently, I have quite simply not had time to make macarons….or when I have, haven’t had the motivation to experiment. In fact, until Saturday, I had not even indulged in any for some time. I am starting to sense that it is time to make some more 🙂 the eggs are out on the bench instead of in the fridge, in preparation for tomorrow…although having said that, last time I made them with the help of little people they somehow got flour in them instead of icing sugar, not a good result at all.
Anyway, on Saturday, while manning or should I say womanning my Phoenix Trading stall at the Wellington Underground Market, the lovely Sebastian from Stephanie Cahorel Ceramics was kind enough to share a couple from the very first batch he had made at home! (He normally makes them at various places round town). The first one, I had to tease him was not quite up to my high standard, yeah right. It was moist and delectable, full of gorgeous rich chocolate ganache. Why did I tease him you ask? Well…the piping was a little off round. The second he offered me later was just as good. A real taste sensation.
Sebastian is a french pastry chef and will be running a course at Wellington High School as a part of the community education programme soon…more of a demo with tasting I think! I will keep you posted when the dates are confirmed. If I can make it work, I might just go along myself.