Are these somthing that require intense skill to craft?

Bee: I sometimes use Helene of Tartelette’s macaron recipes. They work well. Here’s the link to her very comprehensive macaron tutorial.

When I’m lazy and/or baking for my family, I sometimes replace Ivoire with Cadbury Dream. It actually produces some better than average results! Perhaps you could try that out sometime =o)

Here’s a white chocolate-based ganache recipe that i use.

White chocolate 280
coca butter 30
*Liquid 130
Glucose 10
butter, soften to a ‘hand-lotion’ texture 30

*The ‘liquid’ part can be used interchangeably with any forms or liquid, e.g. if you are using fruit purees or cream, just make sure it’s always 130ml after u have strained/reduced. It’s a very flexible recipe.

Instructions as follows: Melt white choc and cocoa butter together until entirely liquefied. Bring the liquid and glucose to a near boil and pour into the choc in 3parts, stirring evenly before each addition. You will reach an emulsion. Finish by adding the butter into the emulsion and immersing it with a handheld blender. Pour the contents into a wide and shallow dish and cover it with cling wrap pressed onto the choc’s surface. cool at room temperature until cool to the touch and followed by chilling it in the fridge overnight to crystalize. The following day before use, bring the choc to room temperature. (approx 2 hours) The ganache is ready to be used.

I use Cacao Barry’s Satine Blanc.

Amrita: Maybe I just don’t like the taste of Valrhona or white chocolate for that matter. But thanks for the tip, willl try Cadbury Dream sometime.

Milke: Thank you very much for the recipe! I’d love to try it. Just have to find out where to get cocoa butter that’s edible in Singapore.

Phoon Huat carries them in nuggets of 250gms. just remember to chop them finely or they will not melt together with the white chocolate. : )

Not sure if you were aware of this, but one of your photos is being used on this website. I was a little disappointed to know that this wasn’t a picture of ‘their’ actual macarons… =\ I was going to take the class, but am now reconsidering… especially if they did not get your permission….. here is the site:

Comment edited to remove link

If you did not give permission, I suggest you demand to get paid, especially since they are making money off using your photo!

And if you did give permission, I apologize to you, but am still disappointed since YOU made them and they weren’t an actual result of what you would be making in the class.

Take care! And GORGEOUS macarons btw… I’m so jealous!

Misses your lovely macarons.
Btw, you and your baby girl looks great =)

Wendy

we have fallen in love with your macarons. Do you happen to take order for these gorgeous desserts?

looking forward to hearing from you real soon!!

cheers~!
ViviAm

I just stumbled to your blog when I searched for air pockets problem. Your macarons are truly perfect! How’d u do that? I tried (almost) everything but the air pockets keep coming back. What’s your method and recipe to make such perfect macarons? Can’t wait to hear it from you!!