Cocoa Mademoiselle
a Melbourne macaron blog
Tuesday, June 29, 2010
Passionfruit macarons (take two)
Lychee, Raspberry and Rosewater...
Praline Macarons
The ganache: Lindt Crunchy Caramel chocolate, hazelnut praline, cream
Topping: hazelnut praline
Choc-Mint Macarons
The filling for this macaron was a ganache made from Lindt Mint Intense chocolate, cream, and a crushed peppermint crisp bar!
Macaron Petite Fours (for a dinner party)
One cold night in May, we decided to host a dinner party at our place to celebrate my sister's birthday. Of course, macarons had to be on the menu. This plate of miniature macarons was served as a petite four.
Newer Posts
Older Posts
Home
Subscribe to:
Posts (Atom)