Hi, I'm Chef Mercedes. I'm a graduate of the French Culinary Institute/International Culinary Center's classic pastry arts program. Currently I do not work in the food industry so I use this blog to share my love of eating and passion for baking with the world. I hope you’ll enjoy what I have to share about baking and that I’ll inspire you to bake as well.
Monday, December 12, 2011
Macarons au Chocolat
These macarons are made with a traditional almond paste method rather than the still-traditional-but-slightly-more-recently-developed meringue base method, so they don't have quite the same elegant look as the macaroons that Ladurée and other patisseries have made so popular in recent years. Honestly, I like them a little more. They have a more distinct flavor and a very slightly chewy texture that I really enjoy. We sandwiched them together with chocolate ganache which made them pretty much perfect!
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