L-R,T-B: Hazelnut-Caramel Fleur de sel, Matcha-Matcha Ganache, Chocolate-Espresso Buttercream, Passion Fruit Milk Chocolate, Rose-Litchi Ganache, Pistachio Bittersweet Chocolate
Those of you following my tweets know that I have been covered in confectioner’s sugar and almond flour for 2.5 days as I furiously baked macaron after macaron batch for some orders and Broad Appetit. At last count, I baked more or less 950 macarons – that’s 1,900 piped shells!
I loved every minute of it. There is something so gratifying as you fill them and join the shells together and watching the filling squooshing to the edge. Yep- love.
I’ve been thinking about making another video, something more planned unlike the impromptu one I did on youtube last year.
The "Hungry" Hubby has also improved his video-editing skills so transitions should be better.
In the mean time, I’ll try to get a macaron recipe up. I’ve been wanting to make a chocolate macaron version using the Italian Meringue. This is a bit advance since it uses cacao pate but it should be similar to Pierre Herme’s chocoalate macarons that he sells in his shops.