Our friends welcomed a baby girl into their lives recently so these were made for them!
I used my default Swiss meringue method recipe to make the macaron shells. Here are some pictures of the piped batter:
I decorated the macaron shells with edible marker and royal icing. I filled the macarons with either Hojicha chocolate ganache or mixed berry ganache. Both of which are dairy-free to facilitate gifting people in hot tropical Singapore's weather.
You may refer to this post for the mixed berry ganache recipe. I can't share the hojicha chocolate ganache recipe as it's used for my hedgehog macaron class.
You may have a look at the reel for the tutorial of the process:
https://www.instagram.com/reel/C9Rzyqby3-F/?igsh=MW5hdTl2Z2RpZmxucw==
with love,
Phay Shing
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