Precisely one year has passed since my first attempt in baking French macarons. I signed my husband and I up for a class at La Cuisine Paris over Valentine’s Day weekend last year as a way for us to do something different, together, that would involve our love for eating. The options were limitless, really, but given the unwavering fascination with macarons (and my growing interest in baking) I thought it would be a good idea to give them a shot.
If you’ve been following me since last year you know from my recap that they were quite difficult to make. They require a steady hand and/or an assembly line to produce a perfectly round shape à la Ladurée (and that is exactly how they’re made: in a factory!). We had a wonderful time but resolved to leave dainty French treats in the hands of French masters.
I followed this experience five months later with a cocktail class where I learned to make a killer Tommy’s Margarita in the company of 52 Martinis, Paris’ resident cocktail expert. It was great fun and a refreshing way to end a horribly humid July afternoon. But I’m not a big drinker…
