Mimi’s best macaron recipe for making non-hollow macarons successfully for beginners at home or in a commercial kitchen. Covering proper techniques: macaronage, aging the egg whites, making the meringue, figure-8 test, resting the shells and more. Step-by-step explanations, visuals, troubleshooting guide, free template and a how-to video are provided.
Easy Gingerbread Macarons for the Christmas Holidays This very easy gingerbread spice macaron recipe for the winter season was inspired by all the busy moms out there who are baking holiday goodies while taking care of their little ones. Ever since I had Bibi earlier this year, I have really come to appreciate delicious recipes […]
A recipe for a beautiful pink “Ispahan” macaron cake made famous by Laduree and Pierre Herme. Filled with a fragrant rose buttercream, lychee cream, lychee and raspberries. Perfect for a Parisian afternoon tea party.
Using Real Lavender Buds for Lavender Macarons Lavender is one of my favorite flowers to use in my macarons, it has an aromatic and clean note which is very delicate. Used in the proper quantities, it can be fresh and uplifting, but moderation is key here since there can be “too much of a […]
Wake Up to a Big Cup of Coffee… Macarons! What is better than starting your morning with a big cup of coffee macarons? Rich, dark and sweet, it’s the perfect way to brighten up anyone’s day. These coffee macarons are packed with flavour since there is coffee and chocolate not only in the filling but […]
A Pipeable and Fluffy Meringue Based Buttercream Today, I want to share this standard Swiss Meringue Buttercream with all of you since it is one of the best ways to prepare a meringue based frosting which is fluffy, stable, pipeable and most importantly, delicious tasting. As the name suggests, it’s part of the […]
Lavender Earl Grey Macarons with that “Easter Speckle” I’ve always loved the speckled Easter egg effect on a macaron and after my Easter Egg macaron tutorial two years ago, I wanted to recreate this effect again but this time, the speckles would be embedded inside of the macaron instead of splattered on top with food […]
Exotic Fruit Macarons I’ve always wanted to make lychee-flavoured macarons. This exotic fruit from China has a hard, rough, pinkish-red shell. The bouncy, translucent flesh within is both sweet and sour. Its juiciness and fleshy composition is comparable to that of grapes. Every time I go back to Asia, I would make a conscious effort […]
Note: This is part 2 of 2 of the recipes I shared on AM1470 with Deborah Moore on November 28th, 2017 Smooth and Creamy Filling After working on the recipe development for the boozy Baileys Irish Cream Chocolate Macaron Recipe, I still had a decent amount of the delicious liqueur leftover so I decided to […]
Note: This is part 1 of 2 recipes I shared on AM1470 with Deborah Moore on November 28th, 2017 What Pairs with Gingerbread? I’ve been planning feverishly for the holiday season since mid-November and I knew I wanted to create a new winter macaron flavour that would incorporate gingerbread spice macaron shells with some […]