What a weird time for starting my food writing again. We’re still in the middle of a 100% absolutely, undeniably preventable pandemic. I’m coming down from the high of getting married last weekend. The ‘bake all the things!’ mentality I had at the beginning of this pandemic has wound down considerably. I’ve moved onto the phase where I binge watch shows like Top Chef & Great British Baking Show, hypocritically offering commentary about what someone ‘should’ do from my sofa.
With all of this going on, here I am writing while watching a very critical & overrated Paul Hollywood mull over some petit fours with our queen of queens, Mary Berry. I hope to share my favorite baking tools, techniques, interesting or unappreciated ingredients, and the occasional recipe. I’ll pepper in cookbook reviews & my hot takes on what’s happening in the food world.
So what’s first?
I know a popular topic of conversation is my macarons. I’m really good at them & I consider them to be my signature. This all comes after practicing intensely for months & mowing through dozens of egg whites. I’ve had my ups and downs with them - the proof is in my Instagram post below from 2017, which was comparing before & after a month of intense recipe testing & lots of failed attempts.
Macarons are fickle. They’re finicky. They’re frustrating. However, they’re the most rewarding & satisfying thing to get correct. Seeing them come out of the oven with flat tops & perfect feet for the first time is easily the most gratifying feeling in the universe. I want you all to feel this gratification, too; so my first big post will be sharing my macaron techniques & secrets, which honestly aren’t all that secret. So, stay tuned - more on macarons next week!