macaron antoinette

Dearest ______,

I just had the strongest craving for French Macarons the other day. I want to break an exquisite set of fine bone China whenever I think of the 10 pieces of Laduree macarons that I left behind in the farthest corner of my friends’ London flat. I can only hope that they found the box in time… le sigh.

It’s a tad too grotesque for someone from the Third World to complain about matters the 16th Century’s French brats elites whined about, but seriously… really… don’t they just make you a little weak on the knees?

Food photography I did for my friend's pastry shop here in Singapore, some time last year.

Food photography I did for my friend's pastry shop here in Singapore, some time last year.

Gooey, chewy cookie on the outside… melted meringue concoction in the inside… tell me, why can’t one just turn Macaron Antoinette for a day? I’ve had them from all over town- Gobi, Bakerzin, Canele, etc. And I know now that they can be painfully sweet (believe one who has had five in succession- not the smartest idea), so I’ve been trying to regulate the macaron madness. But now, I yearn.

If you’re into baking and such, here’s a neat entry from Cake Journal on how to make French Macarons! If you’ve successfully done so, please please please remember how to find me.

Love,
Karlita

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Photography and text by Author unless otherwise stated. All rights reserved.

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