This week I made macarons. They don’t really look like macarons at all, and I realized after making them it might have been useful to have had a macaron before attempting this recipe because I may have discovered that I don’t actually like macarons. I also caught up on class because I’m finding it hard to schedule time for that.
Hello Elisabeth! Wondering if you can delve into this a bit more – what do you think happened with your recipe? Was there something in the chemical reaction that didn’t cause it to assume the correct shape? Was the taste still macaron-esque or as you have never had a macaron, your imaginary idea of what a macaron might be-esque? I will say they look vaguely like cookies, so if you would still like to mail them to the cohort, I’m sure nobody would have any complaints.
Any reflections about how the class is going and whether or not it’s helping you satisfy your question?