You get truly deep fruit flavors both in the filling and the macaron shells of these raspberry, banana and blueberry macarons. The macaron shells are flavored with freeze dried fruit that’s been blended and sifted to a fine powder.
What a wonderful time I had making these delicious pistachio shamrock macarons filled with pistachio filling. Since we’re in the merry month of March, I thought I would pipe most of the macarons in shamrock shapes.
Baking these French macarons using the Italian meringue method is as much fun as it is a pleasure eating them. Once you’ve made them, you will almost certainly want to make them again and again. There’s something about macarons that you just can’t get enough of.
I have a weakness for nuts, particularly almonds and cashews, so I combined both to make this almond cashew dacquoise, also known as sans rival. I’ve always thought of dacquoise, or sans rival, as the mother of all desserts. Once you taste it, you’ll see why it’s called sans rival. It’s a dessert so delicious and special it truly lives up to its name. There is a notion that dacquoise is difficult to make, but it’s no different than baking a cake. I use a simple technique that ensures all those crisp dacquoise layers remain intact and easy to handle.Read More →