I have been wanting to try to make macaroons for a long, long, long time. Because I am not really fond of meringues-type biscuits, I have to have a good excuse to eventually get myself do it. Minko of Couture Cupcakes apparently is successful of making me 'do try it' kick by organizing this lovable Mad for Macarons in May. Yes, it is macarons, instead of macaroons, because it is French type of macaroons.
I have tried to make these lovely flat top macarons by using a recipe which I thought would work for me but the result was zero. The batter gone quite hard to get through the noozle, it wasn't quite light as I expected. Then, I made myself browsing recipes on the internet and came across The Amateur Food Nerd article on David Lebovitz' French Macarons. I almost dared myself to get into the kitchen with printed papers on my hand instead of attending the weedy gardens or raking up Autumn leaves.
Actually, I am not happy with the result. After the whole hours to make them right, they still don't look good. They are cracked and they have pointed hats. What did I do wrong? I think I've whisked the egg whites with all my heart and fold the almond powder gently with other ingredients. I also make sure that all the ingredients are well-combined before folded in. And, I still have cracked tops? It's not fair!
Anyway, first time can't always be perfect, I said to myself. With these similar events might come up, I will still have more excuses to get better in making these lovely biscuits.
Now, I've been tagged for 10 best photographs by Deeba of Passionate about Baking and Beyond. I am thinking that I don't think I have the "best" so far, but I do have the most favourite ones which I like. My best photos may not always be your preferences. I may think one photo is lovely while others may think it's ordinary. So, it is all about taste.
Food photography is new to me because I do love taking nature or outdoor lives rather than tucking myself in a dark room or a table where all food and properties grouped and shot. I have my 6 shots I love to view from natures, including flowers, pets, and insects. Do let me know what you think, if you feel like to.
And yet, food photography becomes a joy, now although, I am still very much a learner. I think I will always be a learner because there is always something new in technology. You can't really think you're super, can you? I am not that kind of person who takes herself a pride but I do become critical in taking pictures, especially when they are going to be enjoyed by others.
I love learning from others and I love this kind of topic in conversation. I can talk about it on and on. I feel like this world is a field I enjoy the most, the world of creative minds through the scientific knowledge of photogenic and its technology. I am using my sense of art, the balance of brain and heart.
If you view my photostream from the very beginning until today, you may find the process and the progress I have made so far. That is learning all about. The process may take a long time to become visible in the progress. It takes pain, time and mistakes. Yet, it pays the price: the joy. If you are enjoying my photos, that is a success on me. That is an achievement and it is priceless, and I am thankful to you.
Through the same passion (perhaps, I can borrow this term to describe the joy of taking photos), I have found many bloggers as well as professional photographers and wannabees through many groups and clubs on flickr. In Food Photography Club, there are talented people and there are always supportive and constructive comments I can find useful for great feedbacks in the future portfolios. I also have made interesting niche with some of the members. It is nice.
Through my baking club on Flickr, I also have two moderators who also are fond of taking food photographs: Dita in Kuwait and Rita in Australia. Our club members are also interacting with each other to get more knowledge and more involved in food photography by sharing experiences, developing techniques, and also entering the monthly food photography challenges.
Therefore, I am passing the baton to my friends in the FPC and KBB-Flickr: