Tuesday, June 29, 2010
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.
Tuesday, May 4, 2010
Blackcurrant, violet and lavender macarons,,,
No, not all in one macaron.
First, I attempted lavender macarons (with a milk chocolate ganache and lavender essence). Unfortunately, it was so gross I couldn't even eat a quarter of a teaspoon of the ganache.
With the leftover purple macaron shells, I decided to try violet macarons. I made the filling with white chocolate ganache mixed with crushed crystallised violets. They worked out okay but the flavour wasn't intense enough.
Finally, I tried making blackcurrant macarons, using the same technique as the passionfruit ones (by juicing blackcurrants, heating to a particular temperature, and mixing with chocolate and butter). These ones are pictured here.
Monday, May 3, 2010
Pierre Herme
For my birthday this year, my Husband bought me this book (as I am obsessed with Pierre's macarons). Unfortunately, it's in French, so it takes a while to translate the recipes.
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