d.i.y. macarons

Call it a New Years Resolution or a key item on my bucket list. Call it whatever you want, but just know that somehow, over the last three or four years of my life, I've had a dire need to learn how to make AND perfect french macarons.

I have attempted the process {with friends} but making them on your own is a whole different beast.

Yet what I've discovered over the last few months is how much fun creating things in the kitchen can be. Sure, it's a challenging and tedious process, but I'm no stranger challenges or tedious endeavors.

I never really thought about it before, but the kitchen is much like a canvas. Slight tweaks, trying again, starting over, messing up, getting it right - these are all things that we would all benefit from getting used to. Not only as artists or pastry chefs, but as people living and learning each day of our lives.

Call me crazy how deep this post got, but I've had a lot of time to think this last week! And yes, I have perfected the french macaron. And yes, be on the lookout for an exciting new business venture I'm working on ;).

when the sun goes down

I got home yesterday and sat in my kitchen for about an hour with my laptop, sending emails and getting caught up on things I had put on the back burner. After I was done, I shut my laptop and got super melancholy about the end of summer being just around the corner.

But there are always things to make me happy again - like how beautiful {and familiar} did the plant our windowsill look at sunset yesterday? Or the delicious macarons my sister brought back from her trip to NYC - SOOO good.

making macarons | Jeff Snow Photography

A long time ago, Sara Snow and I discovered our shared, not-so-secret, obsession with french macarons. I think her fascination comes from the intricate flavors and technique. Mine, however, comes from all the cute fashion girls that eat them.

It's been about a five year love affair for me, and finally Sara came over one night to show me how to make them. Thankfully, her talented husband (and my friend) Jeff Snow, of {Jeff Snow Photography} was there to snap a few pictures.

It helps for one person to stir in the ingredients while another one pours.

Granulating the sugar assures for a better meringue-like texture.

Follow the directions carefully! Precision is the key to making a good macaron.

Things could get a little messy.

Dispensing the batter using a plastic bag makes controlling the flow and shape a lot easier.

Making macarons are time-consuming and a bit stressful - but the results are always worth the effort.

De-fricking-licious.

art | French Macarons

Here is the piece I'm working on inspired by the "fun girl".

Anyone who knows me, knows that I have a bit of an obsession with macarons. They are just so colorful, their flavor can be so interesting (violet creme? rose? apple & blackberry?), and they are such a rare find in my hometown that they have become a delicacy to me.

On a recent trip to New York City, I stopped by a shop and bought a package of 12, brought them home on my carry-on and ate them one-by-one over the next week. I am going to attempt to try to make some of my own, but I think painting them will be a lot easier.

I used the colors from yesterday's inspiration and hope to have a little more fun with it when I begin painting.

As always, I appreciate feedback and your thoughts!