Sunday, October 16, 2011

mac practice

macarons with salted caramel filling

I'm a little out of practice with macs since I've been in a cubicle for the past five weeks, so I decided to break out the piping bag this weekend. I've shown the stages above: piped, baked, filled and, of course, eaten.

I want to make these again so that next time I can hide a tiny nugget of green apple pâte de fruit (fruit jelly coated in sugar---like those fruit slices you can buy in candy stores) in the middle of the filling. It will taste like a caramel apple then!

I had a life-changingly good macaron this weekend at Francois Payard Bakery in Soho. The outer shell was delicately crispy and the inside velvety soft. GO GET ONE NOW. I recommend pistachio, or if you're feeling Halloweenish, pumpkin.

fudge ripple
And you know I can't go a weekend without making ice cream. I kept it simple today. Vanilla ice cream with ripples of thick, fudgetastic chocolate. I liked it so much, I shot it on a bright pink background. Très jolie.


  1. Your macarons sound fantastic and your fudge ripple ice cream makes my mouth water!


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