We were after work and adequately tired – but we had set ourselves a secondary goal for the day, to do macarons. Macarons are the French national sweets and probably the kind of sweets you make home only once in your lifetime. Otherwise, you get them from the bakeries located in your neighbourhood that have a good reputation.
Suddenly, the kitchen worktop was filled with many pots holding different sorts of material and each step was accompanied by commentary on why things needed to be done this way and why the ingredients were important to be mixed but not over mixed.
Somehow, the originally liquid looking mixtures, with a few spells, turned into a ganache and a macaronage. The macaronage was used to make the biscuit shells while the ganache was used as the filling.