Today I delivered my last macaron order for the next 4 weeks or so. Thank you all for your very generous support! While I do have a lot of fun baking and sandwiching macarons, sometimes it does get a tad stressful, especially when there are back-to-back orders on consecutive days. My apartment is also in need of some tidying up - a chore that I’ve barely found time for in the last month. This is why I’m taking a short break from taking macaron orders.
I’ll continue baking during the break, of course. In fact, I still have a couple of cake and muffin orders for August. Just no macarons for sale for the next month or so. I intend to use this time to try out new cake decorating techniques (specifically, royal icing and sugar gum paste) and maybe dream up new macaron flavours.
I couldn’t have found a better way to end my macaron baking frenzy this week than with a special request for Ispahans. I don’t usually make them for sale, but I really couldn’t say no to a really nice customer who put in a request for macarons as well an Ispahan macaron as a wedding gift for a friend who loves “anything Ispahan”. This time, I even made tiny sugar droplets for the rose petals. Sadly, these don’t hold up too well in our humid climate.
Inspired by the Ispahan order, I decided to make a few more Ispahans yesterday and made another trip to the supermarket. There, I found Indonesian raspberries on the shelves! I had no idea that it was possible to cultivate raspberries in Indonesia’s tropical climate.
I also found some time this weekend to experiment with new colour combinations. I liked the combination so much that the white shells and pink filling colour combination will be the new look for raspberry macarons from now on, instead of the old pink on pink.
I’ll still be baking, so do stay tuned, especially if you’re hoping to read about something other than macarons here!