El Nido, Palawan's Big and Small Lagoons and some Almond Macarons too!

The place is magical. And leaves me speechless. I have seen the other side of Palawan more than a decade ago. I thought back then that other side was already heaven on earth. I was wrong. The side that we visited a week ago was Nirvana. Not even photos can capture the beauty of the place. But taking photos is next to best thing to capture the memories. Taking photo gathers a recollection of the place, of every nook and cranny, and of the water that warms your exhausted body or your cold heart...

There are many things to do in El Nido, many places for your eyes to feast on and (there is your heart) full of memories that you can keep - the sea water lapping through the shore and against the cottage stilts and the roaring waves lulling you to sleep, or a cacophony of sound that you hear in the island upon waking up and the grand limestones along the thick vegetation of greens leaves a sweet smile on your lips.

Even writing this blog makes me heave a sigh of great contentment and gratitude for having enjoyed paradise for four (4) days that is El Nido Palawan.

We hired a private boat to see the islands of El Nido, Palawan. My sole intention for doing that was for us to be able to take our sweet time soaking in the vista around us and not having people to wait for us. Our first stop was the Big Lagoon. And as soon as we entered the Big Lagoon, we emphatically understood - why this place is the world's best island and why people who visit the place are held captivated.

The stillness of the place enthrals you. You commune with nature. The quietness is palpable as well as infectious. We didnt talk a lot, we were just quietly admiring nature. The beauty of the place is quite disarming. There is seemingly an unspoken agreement among the visitors on the other boats - not to ruin the stillness of the place. The place makes you happy; our happiness is quite obvious and you see other people mirror your emotion by and when they wave back at you from each passing boat. At least that's howI felt. 

Our second stop was the Small Lagoon. It is as impressive as the Big Lagoon. It seems detached - a haughty, petite and beautiful lady beckoning you to admire her yet she remains untouchable. I didn't have an underwater camera and I regretted the opportunity that I have lost.

Having said that,  with no technology to help me capture her beauty, I am forced to make an ode, as feeble as I am, of her beguiling and charming nature. An estuary leads to a small crevice to the small lagoon. And the small lagoon can only be reached by a kayak or if you swam through it. My husband and I paddled though the crevice to reach the small lagoon.

The water was so still - a duel of blue and green. The marine life was rich. You can practically see schools of fish as you peek through the water. The stillness seems revered punctuated only  by the singing of the birds and the trickling down of water through the cavities of the rocks. According to the Locals of El Nido, Palawan, the small lagoon used to be a cave with the roof stone that collapsed, thousands or a million years ago.

The experience to witness the lagoons seems surreal. The place looks surreal. El Nido Palawan is beautiful beyond measure. Its a place to find yourself again battered by the daily grind of life. I invite you to see the place for yourself, my truth is gold.

Nonewithstanding the rain hovering over us on most days we were there, and the grey sky threatening us of the great deluge anytime soon, the lagoons made a great impact on us, and no matter how long it will take, we shall return to the paradise on earth called El Nido Palawan.

Almond French Macaron by Laduree

Recipe for the macaron shells:

2 3/4 cup + 1 tbsp (275g) ground almonds

2 cups + 1 tbsp (250g) confectioners sugar

6 egg whites + half and egg white

1 cup + 1 tbsp (210g) granulated sugar

1. combine the ground almonds and confectioners sugar in a food processor and pulse to obtain a fine powder. then strain through a sieve to remove any lumps.

2. in a clean dry bowl, whisk 6 egg whites to a foam. once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved then add another third of the granulated sugar and whip for another minute, finally add the remaining granulated sugar and whip for 1 more minute.

using a rubber spatula, delicately fold in the sifted mixture of ground almonds and confectioners sugar into the whipped egg whites. in a separate bowl whip the remaining egg white until just frothy, then add to the mixture folding it in gently to loosen the batter.

 3. transfer mixture to a piping bag fitted with a plain tip. on a baking sheet lined with parchment paper, pipe small macaron rounds 1 1/4 - 1 1/2 in diameter. lightly tap the sheet so the macarons spread fully.

preheat oven to 300f/ 150c or gas mark 2 allow the macarons to sit uncovered for 10 minutes and then place them in the oven,bake for approximately 15 minutes until they form a slight crust.

4. remove from oven and with a small glass carefully pour a tiny amount of water in between the baking sheet and the parchment paper (lift the paper ever so slightly corner by corner).

the moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel of easily once they are cool.

do not pour too much water or the macarons could become soggy.

allow them to cool completely.

Photo taken through my iphone

Photo taken through my iphone

Fillings:

150g butter

320g almond paste

120g unsweetened almond pulp (or heavy cream)

80ml whipping cream

Directions:

1. cut the butter into small pieces. put in a heat proof bowl set over a pan of gently simmering water and soften until creamy, without allowing it to melt.

in a large bowl, thin the almond paste by mixing it with the almond pulp, add the chilled cream and softened butter and beat on high speed with an electric whisk.

spoon the cream into a piping bag fitted with a plain tip and pipe on to one of the shells and sandwich another on top.

keep macarons in an airtight container in the fridge for 12 hours before tasting. this is because during this time a reaction takes place among the ingredience further enhancing the flavour and texture.