Friday, 1 October 2021

Jinbesan Yuzu and Dark Chocolate Macarons

My friend requested for some Jinbesan macarons. I couldn't resist making a couple of them listen to the sound of the sea during phototaking! 

I used the Swiss meringue method to make the macaron shells. Here are a couple of pictures of the piped batter. 

I used edible black marker and royal icing to include the details. 

The water spout is made from royal icing transfers. 

Here's a peek at the feet on the macaron shells! 

I filled the macarons with a combination of yuzu ganache and dark chocolate ganache

I hope these smiley whales put a smile on your face like theirs! 

With love, 

Phay Shing


  1. These turned out so amazing!

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