Apparently today is Macaron Day! At least in NYC and maybe some other major cities. I feel completely remiss for not having a macaron to share with you! So instead, I’m going to tell you a little about what Macaron and White means to me, as well as share some lovely macarons from around the blog world. It can tide us both over until I post a macaron recipe soon.
About 4 years ago, I saw a cute little cookie sandwich popping up all over the web. It was so dainty. So chic. So French. All things appealing to me. It wasn’t until this recipe that I was first inspired to attempt to make my own.
I was so intrigued by the flavor combination. I loved the idea of a fruit, a flower, and a chocolate in combination with one another. It helped that it was such a pretty pink color. The color theme for my Christmas party that year was pink and gold. Well, really, that’s generally my color theme for most parties.
So I set about on my mission to create this precious treat as the dessert table showstopper! I got the ingredients, aged my egg whites, read all the tips and tricks, and expertly failed. That dream went back to the drawing board. But it was still there, in the back of my mind, and I continued to admire the now quite trendy treat.
Fast forward a year or two. For those that know P-Honey (the husband), you know that he is a dreamer of the grandest sort. He has come up with so many ideas and inventions over the years, and I’ve told him to never stop dreaming! While I’ve certainly rolled my eyes at his antics a time or two over the years, it IS one of the things that I admired about him when we first met. So he’s always been the passionate one about ideas he has.
With that mindset, he became very encouraging to me about creating more in the kitchen, something I had previously loved very much. He knew that I loved macarons and wanted to make them more, or at least make them properly. So he began asking me questions, trying to help me develop MY passion.
Around that same time, a really good friend of ours was going to NYC for a vacation and he was going to try to stop at Ladurée to pick up a variety of macarons for me, but the line was just too long to fit into their schedule. The three of us then started talking about what I would call a macaron shop if I were to ever open one. He kind of jokingly said Macaron and White would be cute and would certainly be appealing here in Aggieland.
And so the idea of Macaron and White was born. For now, it’s just fun to share my recipes and more with you.
What kind of flavors would you be interested in tasting in a macaron? Are you a fan of exotic combinations or do you have a more subdued palette?