I discovered a couple of months ago that crunchy Biscoff spread makes such a great convenient filling that is stable at warm temperatures and is vegan-friendly. Not to mention, it is a popular flavour especially amongst kids and teens! I had a small quantity bake that was made last minute for a request so this handy filling came in...well, handy!
I paired the Biscoff with a simple dark chocolate ganache
I kept the piping simple so I added on the white parts and facial details using royal icing. I used my default Swiss meringue method recipe to make these brown sugar shiba macaron shells. I replaced the caster sugar with brown sugar.
with love,
Phay Shing
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