To make these two-toned macarons, make a batch of orange shells and a batch of chocolate (you can try doing both at the same time like I did but I ended up cursing the entire time and put myself in a bad mood!). The biggest problem with making two-toned macarons is getting the size of both colours exactly the same (each batch you make will spread to a different degree when piped).
The generic macaron recipe can be found here.
For the ganache, make your choice of a milk or dark chocolate ganache (equal parts cream and chocolate). Before you allow it to cool, add some orange oil to flavour it. If you have an orange handy, you can add some finely grated orange rind in too.
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