Friday, October 28, 2011
It's Halloween weekend and I've just whipped up these babies for the Baker's Market tomorrow! Spooky stuff happening in the kitchen! We've got here some Black Cat Macarons with Mexican spiced ganache, as well as some nut free Pumpkin Macarons with Pumpkin pie filling. The little creepy dude at the bottom of the "Spook-a-ron" pack is the Ghostly Vanilla Macaron.
Monday, October 24, 2011
Most macarons are made with almond meal (ground almonds). The bleach light colour of the almond meal allows the baker to create a canvas to colour their macarons whatever their heart desires (or whatever food colouring one chooses. The unfortunate downside to using this ingredient is the fact that many people are unable to savour these concoctions due to nut allergies.
Sunday, October 9, 2011
I was inspired to do these macarons back in culinary school during the cherry blossom seasons. Since then, they have become a staple in my repertoire for decorated macarons. The filling is yuzu, a type of Japanese citrus fruit that tastes like a cross between a lemon and a grapefruit. The combination made is to create a blend of earthy, freshness in the macaron shell which is coloured green with matcha powder and a sweet, creamy. citrus flavour.
Thursday, October 6, 2011
Well, the first Baker's Market has passed and I'm pleased to say that despite my exhaustion trying to organize it, I've come away satisfied and pleased with the results! I have to admit though that it was a bit intimidating being the newbie there and learning the nuances of a bake sale, but only experience and time will help. Anyways, I must give some mad props to Connie for organizing this event. It's such a great experience for start ups like Kawaii Eats just to be able to get our names out there. Anyways, without much further ado, I present to you my pictures!