Wtrfssffi" Lmpeu

KEEP EGG WHITES IN ACONTAINER WITH THE LID HALF

oPEN (OR A LtD W|TH HOLES) FORAT LEAST A DAY BEFORE USE. THIS

WILL ALLOW THE WATER FROMTHE WHITES TO EVAPORATE. ASA RESULT, WHIPPED EGG WHITESWILL BE STIFFER AND STRONGER,

AND YOU CAN ENSURE THEYWON'T DEFLATE EASILY DURING

THE FOLDING PROCESS.

MARCH 2ot2 . www.vuwwy.p+6

uring a trip toParis a few yearsago, bankingexecutive andblogger TrissaLopez drew

up a list of things she wantedto accomplish in the immediatefuture. The list was short andsweet, but taking the top spotwas something that she had beenobsessed with for years: Makingthe perfect macaron. "When Istarted making macarons, therewas hardly any information abouthow to make them, so everythingwas trial and error-or, moreappropriately, error and errorl "She shares, "I was obsessed withmaking macarons to the pointwhere I would attempt two orthree batches a day, but still withno success. The failures just mademe want to try harder."

And try harder she did. TrissaIeft no stone unturned in hermission to make the perfectmacaron, even attending a class inParis taught in French, despite notbeing able to speak a word of theIanguage. She purchased differentbooks on the subject and usedGoogle to translate the ones inFrench. It took a good long while,but after many tearful attempts,several books, and classes, Trissafinally achieved macaron success.

After perfecting her macaron-making technique, Trissa wantedto pay it forward and share whatshe had learned. She decidedto approach The EssentialIngredient, an Australiancookware shop with a cookingschool arm, to ask about thepossibility of teaching macaronclasses there. "I didn't think

they were going to say yes, "she laughs. "When they askedme what qualiflcations I had, Isaid that I didn't study cookingprofessionally, nor ever workedin a kitchen. The only reason Ithought I was the most qualifiedto teach macarons was thenumber of times I had failed inmaking them. I told them that Icould easily relate to people whowere so desperate to make thembut were too scared to becauseof the reputation macarons had. "

Today, Trissa has taught severalweekend classes on macarons,getting a natural high fromteaching students how to makethe delicate French confections."The thing I love most is whenstudents send me pictures ofmacarons they have made oremail me their success stories. Itmakes me proud to think that Itaught them!"

Next on Trissa's to-make list isa savory macaron, but she hasn'tquite mustered up the courageto try it yet. In the meantime, herfavorite flavor to make is saltedcaramel, which she enjoys forits balance of flavors. Balanceis something Trissa pursuesboth in and out of the kitchen.Despite the number of things onher plate-working as a bankexecutive, teaching macaronclasses on weekends, writing andtaking photographs for her blog,Trissalicious-she still makestime to cook and bake at home.It's all a labor of love, she says."I consider baking and cookingways to unwind and relax after ahard day at work. When you lovesomething, you will flnd the timefor it. "

=

.

=

=

=

=

=9

26