An Edible Zoo for a Young Macaron Lover

“Until one has loved an animal, a part of one’s soul remains unawakened.” Anatole France

A young person is an honest and cruel critic of all things person-made even if artistic… The same intensity that young hearts turn towards the God-created beauties of nature with, defines their opinion about the art made by their fellow humans…regardless of what the art actually is, painting, drawing, collecting or baking… Baking, however, has an array of opportunities for creating, making and wowing the taste buds, eyes and nose of all people big and small… Baking is an art where people use the characteristics of ingredients and suggestions of recipes as inspiration rather than the letter of the law – ingredients are approached and adjusted depending on personal tastes. Measurements and timings are vague and rely on knowing appropriate textures, colours etc. Results are inconsistent until recipes have been tried many, many times, however, this inconsistency can be understood as uniqueness and personality…Fabricating personal messages via the art of ingredients, food and baking is a delicate art that needs a deep understanding of how foods link and how they affect each other under different conditions.

Apart from the obvious aim of eating, the edible art has many benefits and meanings: it teaches about sustainability, emphasizes  thoughtful consumption, driving the message that knowing where food comes and supporting local growth is critical in lowering people’s global carbon footprint. Baking  has the magic power to age-appropriately combine nature’s beuty with hand-made creations, whilst gloriously mixing art, food and fun…

“If having a soul means being able to feel love and loyalty and gratitude, then animals are better off than a lot of humans.” James Herriot

4 egg whites, at room temperature
200 g granulated sugar
130 almond meal
280 g confectioners sugar

Sieve the almond meal and icing sugar together, set aside. Beat the egg whites over medium-high speed until they begin to froth, then add granulated sugar, gradually. Continue beating the mixture until eggs whites are glossy and stiff peaks form. Add half of the dry mixture to the egg whites, fold slowly until all ingredients are well combined, then repeat with the other half of the dry mixture. It should slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom. Transfer batter into a piping bag, than pipe onto a parchment paper-lined baking sheet. When all the batter is piped out, firmly tap the baking sheet onto a hard surface. Preheat the oven to 170 degrees C and bake the macarons for about 15 minutes. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely.

“An animal’s eyes have the power to speak a great language.” Martin Buber

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