An entry dedicated to a pastry.

I was 13 when I first saw a real French Macaroon from a French patisserie; at first glance I was stunned of  the  chic appearance of this pastry.  It look quite expensive even from a far, so I didn't try to buy and taste one. Since then my fascination never stopped, for me, a Macaron de Paris was a story with a hanging finale.

It was August 2009,  when  I began studying Pastry arts after my decision to shift course from Culinary arts. It was also my first time to bake real Macaroon.

It was an Espresso French Macaroon that we made in class, I  couldn't hide my excitement and even told my classmates ''this is my first time to bake a macaroon, and I'm just really happy''. It was even a macaroon fail, but to me it didn't bother.

That week, I was asked by my Chef to take in place of a Senior for a competition. I lost it, I was so happy. It was less than two weeks away from the competition day, since we were on a haste, the Chef-coaches helped out and decided which dishes to develop and to give a try, and yes, there was a macaroon on the list.

One of my chores was to make a Pandan French Macaroon, with only the school syllabus as a guide to tell me how much quantity per ingredients in a recipe. I had to practice the shape, the proper way of mixing, proper time of baking, and adjusting the color and the flavor. Somehow I was painstakingly tired from trying about two to three times a day during the practice hours, with the coaches telling me ''it's ugly, try again'' or simply '' ugly'' or ''again'' with a straight face.

Honestly, I thought to myself that I can't make it right, that I will never be able to make it well. But from practicing a lot, really, one day I just did.

Fail.

Fail.

Fail. Fail. Fail

Too thick.

An evolution from my practices, while keeping a piece for every ''better'' I get from my coaches

VOILA :)It took me about 5 to 7 days to make perfect pairs.

Pandan French Macaroon with Macapuno and Ube Halaya filling

Pink Lemonade Hazelnut French Macaroon with Red currant jam

Pandan French Macaroon with  Cahew-butter spread

Lemon scented French Macaroon with Coconut jam

I'm looking forward to the next exciting and new flavors to pair with this piece of heaven. I'm looking forward to creating my first macaroon tower really soon, to having a macaroon tower for my wedding day,  buy the book Macaron by Pierre Herme, buy a macaroon from Pierre Herme, have a photo with him, visit Laduree and someday have my own book dedicated to this sweet pastry. ♥