Matcha Mango Macarons

Wanderlust. 

I’ve always loved adventure and I’ve had a craving for travelling the world since I was just a youngin. I don’t know where I got it from. My parents hate travelling, they just don’t have the energy for it and they’re too tied down with careers, bills and well, me and my sibs. I haven’t done a lot of travelling in the 21 years of life that I’ve lived so far (heck, I haven’t even been to Disneyland or Disney World, even though my parents have promised to take me there on multiple occasions), but I can’t wait to start.

The phrase “it’s a small world” never resonated with me. The world is a HUGE place and I yearn to explore every nook and cranny of it. I wanna see, feel, hear, taste and touch the face of every country. I want to reach every ocean, every height, every depth and every edge of the world. 

My itch to travel has never been this enduring. I used to put it on the back burner, waiting to finish another term, waiting to graduate, waiting to stabilize my place in my career and earn a steady income. I can’t ignore it anymore, gotta scratch this itch! 

My trip to Guatemala was my first taste of travelling alone (sans ma famille) and experiencing worldly wonders. It ignited my wanderlust. 

Priorities have shifted around a little. I’m going to try to travel as much as I can now before I get tied down like my parents. At the same time though, I have to be realistic, I can’t just ditch my life in Vancouver. I still have to finish my Dietetics degree which can’t be put on hold. In the meantime, I’m making small trips to nearby places to get my travel fix. Last month, I went on a spontaneous trip to Olympic National Park for 5 days. (I’ll write a post about it soon!)

Anyone else have a bad case of wanderlust? What are your top places to travel? Here’s my bucketlist:

1. Southeast Asia
2. Central America
3. South America
4. US Roadtrip
5. Europe

Matcha Mango Macarons

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Ingredients

  

Ganache Montee Vanille

• 100 g white chocolate
• 50 g and 150g heavy cream
• 1 tsp of vanilla bean paste

Mango Confiture

• 2 ripe mangoes
• juice from 1/2 lemon

Instructions

 

Ganache Montee Vanille

• Chop white chocolate into pieces and place in a bowl
• Bring 50g of heavy cream to a boil and pour over white chocolate
• Stir until all white chocolate is melted
• Pour in the 150g of heavy cream and stir to combine
• Cover and refrigerate overnight
• When ready to use, whip the mixture using an electronic beater (your arms will thank you). DO NOT overwhip, you will get butter not ganache.

Mango Confiture

• Cut mango into cubes, place in a pot and softly cook it over medium heat
• When mangoes are slightly cooked down into a more paste-like structure, add lemon juice
• Cook and stir until you get a smooth mango paste. You can also strain or blend it to make it smoother.

Author: chocolate + connie

Course: Dessert

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