a Melbourne macaron blog
Yummmmmm Redskin Macarons... Do share details x
For the redskin ganache, melt 5-6 redskins into ~50g cream and then add 75g white chocolate.
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if that was the recipe for the cream in the middle, how do you make the actual shells? is it only the cream flavoured?
sorry but another question do you just use a plain macaron shell recipe but add colouring?
Yes, always use the generic macaron shell recipe and add colouring. The flavour is all in the filling.
what sort of food colouring do you use? and how much
I use either powdered or liquid. The amount depends on the colour of the meringue - I keep adding till I'm happy.
Yummmmmm Redskin Macarons... Do share details x
ReplyDeleteFor the redskin ganache, melt 5-6 redskins into ~50g cream and then add 75g white chocolate.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteif that was the recipe for the cream in the middle, how do you make the actual shells? is it only the cream flavoured?
ReplyDeletesorry but another question do you just use a plain macaron shell recipe but add colouring?
ReplyDeleteYes, always use the generic macaron shell recipe and add colouring. The flavour is all in the filling.
ReplyDeletewhat sort of food colouring do you use? and how much
ReplyDeleteI use either powdered or liquid. The amount depends on the colour of the meringue - I keep adding till I'm happy.
ReplyDelete