till i get a foot

the ruffled side of a macaron is often referred to as a 'foot'. it's hard to master and even some of the best cooks out there fail to make a perfect macaron simply because the foot's not there.

i have been telling myself since day one of my cooking/baking days that the appearance of the food i make doesn't matter as long as the food tastes good. but something about making these macarons has entirely changed the way i perceive what defines a "beautiful" dish.


the appearance does matter. it matters a lot. would i eat food that looks like someone shit on the plate? no. every time i produce an aesthetically unappealing dish for my parents, even when it tastes out of this world, i never get the full satisfaction.

so why am i starting a blog? i've made multiple batches of macarons since the day my dad bought me an oven as a christmas present (took me five christmases to convince/remind him to buy me one...) and each time they weren't macarons. they were little bite-sized almond cookies that tasted like macarons (in my opinion, there's a difference between the two).

my mission before i end this blog is to periodically try to replicate the perfect art of macaron. it is a difficult task to accomplish (especially since the humidity of the place i live in is ridiculously high) but i will be moving to korea soon for college (and hopefully convince my dad to get me another oven) so hopefully it will work.

macarons are the main source of inspiration for me to create this blog. but i will also be writing about various things that interests me (such as makeup, candles, and food, etc).

so till i get a foot.
-tiff.c

ps. as a celebration to start this blog. below is my almost-macaron-almond-cookie. no, it's not a macaron (it sure does look similar and taste the same, but no. i'm very picky and serious about this). it almost turned into a macaron (it even had a foot when it was in the oven) but it decided to disappoint me and suck it's foot back.

it looks pitiful doesn't it