A break from comics, medicine, and all that. I have finally succeeded at making authentic French macarons – on my fourth try. The batter is basically ground almonds, powdered sugar, egg whites, and a little regular sugar. (Making that combination work properly sounds easier than it is.) When made correctly, the cookie part is delicious. (Not so much on my first three tries.) Fortunately, I found an awesome book called I Love Macarons by Hisako Ogita.
It helped a great deal, mostly because it is a very visual guide – many photos – which is where I guess making macarons does tie to comics, medicine, and teaching, because I’m always aware of work that employs image over text. For many of us, that’s critical.
The filling is a chocolate ganache.
Here’s what my little treats looked like:
And here’s what possibilities await me:
