at this very moment

Clearly nothing more depressing than a bunch of sad little cookies right out of the oven. Any successful attempts come with if not equal,  more disappointments. After much You Tube-ing macarons and making sure my egg whites were kept at least 24 hours before preparation (such a dread especially after having browsed those glorious pictures and videos) I had let my mental concentration astray resulting in some pecks of almond powder to land into my carefully kept egg whites upon  sifting them. Basic instincts told me of the possible outcome. But it only made me more determined.

Long story short, I discarded the egg white mixture after beating them as it did not rise high enough. I came to a crucial decision and could not bear waiting another 24 hours as it would have made me wait 48 hours just to satisfy this taste curiosity on these never tried French delights. So I used fresh whites and desperately raised it to room temperature with a water bath.

*Instinct indicator number 2.

And that just shows how whites can be so annoying. In comforting myself I stumbled upon these scones I made a few days earlier suggested by Adelyn. Spontaneity always produces great results in my case. It has been a proven fact. Here I share my beam of joy alongside other musings.

These whites caused no trouble. Then again, scones I have done many times.

Plus this is a French treat which equals room for mistakes. Like eggs, bread and pasta, how much can you differ from its original taste? Hence, not a bright side for first attempts.