A Pastry Chef On Our Hands

"Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients." -Ron Ben-Israel

On Tuesday Sabrina informed me that she wanted to make macaroons. I looked at her and said, "Girl, you're crazy!" There are four things that I wish I could bake but am terrified to even try. Homemade bread, apple pie with homemade crust, creme brulee, and french macaroons. These are all foods that I love, but I'm not fond of spending hours and hours in the kitchen only to end up with bread as soft as a hockey puck, burnt creme brûlée, or flat macaroons.

Sabrina is much more fearless in the kitchen. She spent all day on Youtube carefully observing a macaroon expert. Then she thoroughly read through every comment. Once she felt that she had learned adequately from everyone else's mistakes, she was ready to venture. She carefully whipped the room temperature eggs then sifted the almond flour meticulously. Then folded the eggs into the almond flour.

She methodically followed the expert's instructions with precision, and...VIOLA! This girl nailed it! She nailed the most difficult cookie to make her first time! 

I believe we have a pastry chef on our hands. I'm not complaining. In fact, I'm doing a little happy dance. I guess I'll have to be her guinea pig as she continues to nail delectable french confectionaries. 

As she pulled the macaroons out of the oven, she exclaimed, "I love to cook!" 

I replied, "Good. Because I am perfectly content to turn in my apron and spatula and leave all cooking and baking to you."

Sabrina chuckled. I wasn't kidding. I'm going to have her try creme brûlée next week:)