Been on a macarons baking frenzy again.
This weekend, I churned out Rose Macarons (inspired from Laduree),
and Matcha Green Tea Macarons (Colleague S's favorite)
H took photos of the process (:
Must give him credits for always taking such awesome photos!
Notice the little peaks?
Nope, the macaronage isn't undermixed.
I just have not started on the "knocking process"
Once I do that, the peaks will disappear.
Rose pink macarons with little feet rising in the oven!
The pain of baking macarons is that they tend to brown.
Somehow the browner macarons give off a nice almond scent,
but aesthetically wise, they aren't as pretty as their non-brown counterparts of course.
Completed macaron with rose buttercream ganache.
Was initially worried about the buttercream being too oily and buttery.
But the italian meringue method worked wonders.
The buttercream was light and gave off a nice rose scent after adding the rosewater.
Pardon the lighting.
But the matcha powder was really good.
Could taste the green tea from just the shell itself.
Waiting for them to dry and form a skin
Matcha Green tea with white chocolate ganache that turned out really well.
Had thought the white chocolate would be too sweet,
but the bitterness of the matcha powder could balance the sweetness.
H helped me to pipe the ganache unto the shell while I was pairing the shells (:
Tadah! Completed matcha green tea macarons
Hope J and S will enjoy them tomorrow ;)
No comments:
Post a Comment