You know you have a serious obsession with a particular food when you actually have a nickname for it. In my case, it’s macarons, also affectionately known around my house as “maccies”.
I made these little babies this past weekend for a very special group of ladies, who very unselfishly share their treasured recipes and baking tips with anyone who’s interested in cooking and baking. Thank you very much, ladies, for being so generous and helpful all the time!
From left to right: Opéra (coffee cream with chocolate ganache centre), Pistachio (pistachio paste with nut praline centre), Chocolate (with dark chocolate ganache) and Blackforest (my latest flavour: dark chocolate ganache with an alcohol-soaked cherry centre).
I’ve seen many photographs of all sorts of macarons on various food blogs and couldn’t help but notice that in 90% of these macarons, one can barely make out the filling. The most obvious exceptions are Pierre Hermé’s macarons, which have a thick layer of filling. I’m really curious to know which version people generally prefer:
(A) Two macaron shells stuck together with a subtle layer of filling OR
(B) Two macaron shells stuck together with a generous amount of filling.
It’s obvious which I prefer, but do let me know which one you’d rather have!
I’m thinking of trying the following flavours next:
(1) Green Tea Shells with Chestnut Paste (I first read about this combination of flavours almost 2 years ago here)
(2) Mango Shells with Mango Mousse
(3) Black Sesame Shells with White Sesame Paste (inspired by Lynn’s post on macarons)
Do stay tuned!