Singapore is macaron-mad. Nearly every pâtisserie that I’ve been to carries several flavors, from café, rose, citron, and framboise to bergamote orange (Canelé) and peanut butter (ET Artisan Sweets). And it seems that every blogger, baker, and home chef who I have met has also attempted to make—from scratch!—these most temperamental and unpredictable French pastries.
o o o o o
This weekend, I joined Weylin of Only Slightly Pretentious Food in her home kitchen to play “macaron serf” and help her whip up a batch of caramel fleur de sel macarons. She’s a wonderful Macaron Mentor. The day-long process of making these little confections doesn’t seem so daunting anymore.
One of these days, I will take on the challenge of making macarons on my own. But for now, I’m quite happy eating these.