It's back to the laboratory with more macarons! Macarons which are OVERLOADED with Ganache Filling!
I was conducting a little "Macaron Workshop" with my friend Jo. It was a simple one-to-one mini course on how to make macarons....Jo wanted to use hazelnuts instead of almonds, so I agreed!
Anyway, after piping the macarons, I noticed they weren't as smooth as the almond macarons I'd normally pipe out.
"Hmm..Weird" I said.
Anyway, we let them dry, shoved them into the oven, and then, of course, took them out.
While waiting for them to dry, we made our 73% ganache with some chocolate Jo brought over. Since I was making the macarons over at my aunt's house, I realized I'd forgotten to actually bring some liquor along, for flavoring the ganache. Jo wanted extra ganache filling in the macaron, hence the humongous size of the macaron in the picture above!
"Aunt, do you have any liquor you could spare?" we asked.
"Oh yes, something in the cupboard."
We were really ecstatic when we saw that my aunt had a stash of Godiva Chocolate Liquor which my uncle purchased from the States. Anyway, we OVERfilled the macarons and let them rest overnight.
Verdict: The hazelnut macarons were much softer and more fragile than regular macarons, not to mention, not as smooth as usual. Strange. Very strange indeed. It's time for me to head back to the laboratory, I suppose! |
whatis the big fillign doign w u... i wan it hahaha a..
pls thank ur grand aunt for her godiva liquere pls..