What happened to this week? I’ll spare you with the details: I mean, who wants to hear about the dishwasher going sick, my sycophantic calls to the Mairie (long story, don’t ask), or that I forgot to defrost my prized Scottish Haggis for Burns Night; or that my patient web designer is underwhelmed with the lack of organisation behind the website? Admittedly, I also spotted a post I completely forgot to publish in October about Captain Haddock’s nose, Fishcakes and Tartar Sauce like Corsica. But who wants to read it? Fishcakes on a macaron website? Madness. It’s high time I filed better online plus treat these piles of manuscripts, papers, notes, and find a home for that Thai blue elephant.
Could I just dump everything and go on strike? No. I can’t do that. I’ll just blame it all on Rod Stewart’s Paris concert on Monday night. There’s nothing like starting the week off on a high note.
The last few days have been sailing at a hydrofoil speed of knots, while singing “Don’t you think I’m sexy?” as my eye sockets have been flashing their extra baggage allowance alert. How does Rod do it? He still rocks. As my creativity levels were gradually sinking, a magnesium boost was recommended for my boat to rock: so treatment sounded appropriate with a healthy dose of dark chocolate-hazelnut macarons (the recipe is in the book). Gluten free, as always. Much better.
With not enough egg whites for 150g, I used the reference chart at the back of the book for a smaller quantity of macaron shells. But I used the full recipe for the filling on page 59. You know what that means, don’t you? EXTRA, left-over dark chocolate ganache! So for the kids’ goûter after school I made some grissini éclairs (follow recipe for choux buns and pipe them out in thin sticks) that they could dip into the chocolate ganache. Great idea from Eclairs! by Christophe Adam.
For a reheating left-over ganache tip: When ready to use, if you reheat the ganache too abruptly in the microwave, the ganache’s butter risks splitting and it really doesn’t look that sexy. I would recommend heating the ganache gently in a saucepan, whisking to ensure that the sauce is even.
Speaking of even, it was exciting to see we hit 2222 likes on Facebook. How else but express it with macaron couples? Then it was 2234 likes and the piles started.
Could I keep on stacking macarons like this?
It’s high time to stop playing with macarons and just get organised.
Best go and make a Scottish dinner with that defrosted Haggis and pretend it’s Burn’s Night this weekend. Then again, I could also finally resurrect these smoked fishcakes…
Enjoy the rest of your week, too!