Featured in the Vancouver Sun

Mia Stainsby of the Vancouver Sun wrote an article about macarons that was in the paper today. She called it “2012 is the Year of the Macaron in Vancouver”.

She interviewed me (and several other local macaron-bakers) for the piece:

“You can’t just follow a list of rules,” Wintschel says. “You have to know the batter, when to stop beating, how humid the weather is. You can have it too runny or too thick. If it’s too thick, the surface will be bumpy. If too fluffy, it will crack. If too runny, it might not get the ‘pied’ or the ruffly skirt at the bottom. It’s touchy,” she says of preparing the batter. “When I was learning in France, there were days we had to turn the air conditioner off. For me, success comes with being observant.”

They can definitely be finicky, but they are oh-so-melt-in-your-mouth amazing, too. Go and check out the article!