K and I first “met” when she sent me an enquiry about my extra copy of the french version of the PH book. After some email correspondence, we agreed to find a time to bake macarons together, but never got around to it. After reading my blog entry about macaron classes, K contacted me again and we finally set a date for our long overdue baking session. She requested that we make the Mogador (milk chocolate and passion fruit) and bitter chocolate macarons, flavours that her hubby and her kids had picked from the PH book.
I didn’t think that passion fruits were in season and they weren’t. I found a few miserably greenish ones at Marketplace; their skins were still smooth, nowhere near the wrinkled ripened state I needed them to be. I placed the fruits in a brown paper bag with a ripe apple and banana and hoped that they would ripen in time. They weren’t nearly as ripe as I’d hoped when the time came to cut them open, but the juice we got from them was sufficient for our purpose.
The bitter chocolate ganache was made with 100% cacao pate. I didn’t follow the instructions in the book to the T for this ganache and it broke. Oh, how I hate wasting time fixing broken ganaches! Lesson learnt, we read the instructions for the Modgador one more carefully and the ganache was smooth.
I hadn’t made the Modgador macarons in a long time and was pleasantly surprised to find that his recipe did not result in macarons that turned soft very quickly. In fact, the bitter chocolate ones turned out softer.
Some other flavours I’d like to try from the PH book include the Frivolité, Caffé-Caffé, Sarah and Arabesque macarons. Apricots are in season now, so I’ll have to make the Arabesque ones soon.
Incidentally, I’ve meet some really kind and generous people through my macaron classes. Thank you! I had such an enjoyable time teaching classes that I’ve decided to offer more slots until the end of August. Email me at csauleng[at]yahoo[dot]com for details!