Passion fruit is one of my newly discovered macaron flavors. It’s bold, fresh, & juicy. My girlfriend Autumn hooked me up with this amazing passion fruit purée, so I tried to create my own version. The tartness of the passion fruit purée balanced out the sweetness of the white cholocate. The macarons tasted like eating … Continue reading »
These creations are inspired by the Mayan truffles from Moonstruck Chocolate. The milk chocolate ganache has Mexican vanilla and a generous amount of cinnamon. The shells have a hint of bittersweet chocolate and are sprinkled with cinnamon sugar.
After come back from a week off work, I found a tube of Angelina creme de marrons on my desk. At first, I thought it was really fancy hand cream, but upon reading the ingredients, I realized it was for baking. I didn’t know who left this at my desk, but I knew what they … Continue reading »
Last week I was asked to make some macarons of my choice for Sara and Jen’s kitchen-warming to showcase their beautiful new kitchen. I decided to try making my favorite from Pierre Hermé: Eden macarons. Their party theme colors were orange and brown, so I knew these would be perfect. Here is the recipe I … Continue reading »
For Diane’s birthday, I wanted to make her favorite macaron flavor – earl grey. I found several recipes online that paired earl grey tea with salted caramel, chocolate, and even fruits, but decided to keep it simple and let the fragrance of the tea shine on its own. For the earl grey cookies, I added … Continue reading »
This week I decided to make something to satisfy my chocoholic friends. (You know who you are – Valou, Lisa, Angela, and Diane.) Growing up, I wasn’t a big chocolate fan. I never liked Easter chocolate bunnies or M&Ms. The ones I did like usually had nuts or other crunchy bits in them, such as … Continue reading »
My best friend Ashley loves snickerdoodle cookies. So, for her graduation, I wanted to surprise her with a special package of snickerdoodle macarons. The cookies have a generous sprinkle of cinnamon sugar and the filling is vanilla bean ganache with creme fraiche and more cinnamon. These turned out soooo yummy! This is definitely a new … Continue reading »
In Pierre Hermé’s book, I saw a recipe for yuzu wasabi macarons that sounded interesting. I don’t know what to think about wasabi in a sweet recipe, so I decide to try incorporating ginger instead. First, I make the candied grapefruit. I blanch segments of grapefruit and simmer it in a syrup with a vanilla … Continue reading »
Since I started making macarons, I’ve been using my inspirations from international culinary experiences. From Persian ice cream to childhood Vietnamese treats, I’m always looking for new ideas, so I would love to hear any suggestions that anyone has. Here are some non-traditional macaron favors that I have tried: Matcha macaron with goma (black sesame) … Continue reading »
In mid April, I visited my friend Tram in Santa Barbara. She took my friend Ashley and I to Los Olivos for some wine tasting. Tram and Ashley heard about a winery that does cupcake and wine pairing, which sounds like a brilliant idea. Saarloos & Sons offers a tasting of six Enjoy wine infused … Continue reading »
