Project #1 : Plain macaron with white chocolate ganache
It was easy enough to make the plain macaron but I am still experimenting with the 'best' way to colour the macarons. I thought purple would be a nice colour but to my disappointment it turned out more grey than purple.
I used white ganache for the filling and since I know the recipe off the top of my head it was the quick and easy. The white chocolate is a little too sweet for me but I know of someone who would gobble these up in one sitting so she's got a box heading her way.
I'm just wondering what I'm going to do with all the leftover egg yolks?! I could attempt making my favourite desert of all time - Creme Brulee or maybe some lemon curd to go with project #2?
You could make lemon curd for the next batch of macarons?
ReplyDeleteI've found that using gel colouring stops the violet turning grey and as an added bonus doesn't muck with the mix proportions. Profiteroles filled with creme patisserie for your egg yolks :)
ReplyDeleteBob : I did use gel colouring! I think I'll mix it into the meringue mixture rather than the almond mixture first.
ReplyDeleteYum yum Profiteroles! I'll have to learn how to make them first.