I was tasked to make 80 wedding macarons with a very specific design and shade of green. This was what I made!
Matcha macarons filled with strawberry and matcha ganaches. The shells were decorated with royal icing and edible paint made from gold and silver dust. As these were meant to be gifts for guests to bring home, I made the fillings dairy-free and temperature stable without compromising the flavour.
A closer view from the side!
Check out the feedback I got for the taste!
It has taken me many years and iterations to find a filling base that can accommodate different flavours and yet be practical enough for gifting in tropical Singapore.
I made the macaron shells using my Swiss method recipe but with premium Matcha powder added.
Please see the reel for the process of making these macarons and for the recipe:
( Will update the blog post with the link when it goes live on Instagram)
with love,
Phay Shing
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