Musical Macarons, Part 4
This is already the penultimate musical macaron post (at least until new flavors are added to Poeme Macarons’ roster!), but don’t be too sad…it’s not the end yet π If you haven’t been following these series of musical macarons posts, you can check out previous ones here.
Essentially, I talk about my macaron flavors at Poeme and what music (usually classical) pairs best with them; it’s like wine-food pairings, but with music (make it even better and add wine, food, and music at the same time…okay, wine-macaron pairings is definitely in the works from now on!).
It might sound a little strange at first, but music and food go together sublimely–furthermore, musical style, pitch, and volume have a seemingly considerable impact on taste, science finds. And, well, if science deems it true, I’m not going to argue. Then again, there is the whole “pluto isn’t a planet…NO WAIT, it might be…” thing that has really hurt some credibility in the science realm…because, gosh darn it, pluto deserves to be a planet, okay!!! Anyways…let’s get back to music and macarons (and as a side note, please don’t let me go on anymore pluto rants in the near future) π
Without further ado, let’s get onto the music-macaron pairings:
We’ll start with a classic flavor that’s also the lifeblood of most people and something that could probably win a presidential election if it ran--coffee!!
These coffee macarons have a simple yet deep flavor; the shells are made with gourmet ground coffee beans. There are two fillings as well: a silky, intense coffee pastry cream, and a dreamy coffee buttercream. Together, this macaron is a profoundly velvety creation that melts in your mouth. Enjoying one with a cup of hot coffee might just be one life’s true pleasures π To match the rich, creamy, intense flavor of this classic flavor, here are some musical pairings:
- Vitali, “Chaconne” for Violin (Baroque Era)
Vitali’s Chaconne is a classic in the violin repertoire (just as coffee is a classic flavor for, well, everyone!); the “base” version has actually been reworked several times as well, with many esteemed violinists providing their own additions to the original Chaconne (such as double-stops and different bowing techniques; this makes the piece both more difficult to play and more impressive to listen to!). Another unique feature to this composition is it’s rapid key changes, more akin to Romantic-era music which came much later (think mid-to-late 1800s); like the coffee macaron, it’s simplicity is only a faΓ§ade: this piece has a surprising amount of depth! Enjoy the passionate string melodies, full of vehement emotion, with an equally intense coffee macaron π
2. J.S. Bach, Violin Partita No. 2, “Chaconne” (1717-1720)
I’ve chosen another Chaconne to celebrate the coffee macaron (Chaconnes are classic musical forms, after all!). This Chaconne was also written in the Baroque era, and is an essential part of any violinist’s playbook. It’s a tremendously moving piece, and excruciatingly difficult (even though it might not seem like it); it’s a test in endurance, musical interpretation, and technical strength for the violinist, but is incredibly fulfilling to listen to and play (when you’ve gotten it mastered!). Like the coffee macaron, it’s not as simple as it seems–and it’s passionately intense, despite being a baroque era piece!
Now, we’ll move onto an Eastern-inspired flavor: Sesame soy-sauce!
These delicious, unique macarons were created after I heard about something that seemed absolutely crazy at the time: putting soy-sauce on vanilla ice cream! I remember my friend in college bringing out a tub of vanilla ice cream and a jar of soy-sauce one night and being equal parts disgusted and intrigued. They poured a small amount on top of a spoonful and shoved it in my face…when I tried it, I immediately understood why: it was surprisingly delightful! It tasted like a richer version of your traditional salted-caramel sauce; at that point, I knew I wanted to make a macaron that embodied this strange yet addictive invention.
This macaron features roasted sesame seeds in the shell, the aforementioned soy-sauce caramel drizzled on top, and a creamy sesame pastry cream surrounded by luscious sesame buttercream, spiked with a touch of soy sauce. To celebrate this weirdly amazing dessert, here are some beautiful, quirky classical pieces:
- Prokofiev, Violin Sonata No. 1 in F minor, Op.80, 1st movement (1938-1946)
This dark, meditative movement is an unusual, but intriguing and satisfying musical composition (much like the sesame soy-sauce macaron). It bleeds passionate layers, like the toasty depth of the macaron; the piece slowly unfolds into a riotous churn of emotion, ending in a peaceful (even surprised) final note. The unexpected harmonic and stylistic turns within this movement reflect the macaron’s unique temperament and confoundingly pleasant taste.
2. TΕru Takemitsu: Autumn (1973)
Takemitsu explores combines traditional Japanese instruments with avant-garde western classical music techniques–this east-west fusion is similar in nature to the delicious, Asian-inspired sesame soy-sauce macaron. At times, the sound is discordant and harsh, but the elegant, flowing lines in the Japanese instruments provide an unexpected euphony. It’s a partnership that seems strange, but works (many would say the same about the macaron!).
The final flavor for today’s music-macaron pairing features the underappreciated (but wonderful) chestnut: Chestnut Spice!
Chestnuts seem to be a bygone for many Americans, but they shouldn’t be; I’ve always loved Chestnuts! Part of it is just nostalgia, as my father would always prepare roasted chestnuts around the holiday times when I was a child. The delectable warmth they imparted on my childhood memories is irreplaceable. This macaron is here to share that comforting taste of family, solace, and unconditional love (not bad for only three dollars, am I right?).
The shell uses Chestnut flour, adding a toasty flavor and aroma. The fillings include a Chestnut cream in the center (made from pure, unsweetened Chestnuts!) and a light, fluffy, absolutely addictive spiced Chestnut buttercream with distinctive notes of nutmeg and allspice. It’s a holiday standard that’s around the whole year (who says everyday can’t be Christmas? We’re adults now…we can make the rules!).
To suit this comforting, roasted flavor, here are some corresponding compositions:
- Carol of the Bells (arranged by George Winston)
This arrangement of this traditional holiday piece is one of my guilty pleasures (only guilty because I listen to it all-year long!). Winston adds some “spice” (see what I did there…puns LOVE me) with his rhythmical originality and peppy verve; syncopations dot cadences and add a unique spin to the wintery classic. It’s a unique version of a familiar tune–much like the chestnut spice macaron!
2. Vivaldi, The Four Seasons, “Winter” (1723)
Okay, how could I include a wintery-inspired macaron and not include the adjacent Vivaldi “Winter”? That would probably get me kicked out of every future concert I ever go to…Now, the Vivaldi Seasons are overplayed, but that doesn’t mean they aren’t beautiful! “Winter” is my personal favorite; it also takes me back to childhood, as I remember dancing to “Winter” at one of my ballet recitals when I was younger. This nostalgic, seasonal classic is a perfect pairing for the Chestnut spice macaron π
That wraps up this musical-macaron post; stay tuned for one more addition to this sonorous symphony of sweet serendipity (can you tell I’m feeling like alliterating today?)!
Until next time, have a sweet day everyone π
