So I planted a rosemary hedge over the weekend.
I already have one small bush, which is slowly getting kojak-ed by excessive use — rosemary potatoes are my fave, if you must know — and thought that a hedge might be a good long term investment.
Note we had to fence it up because the Dog insists on burying everything in there.
I also thought that it’s high time I posted the pictures from Day 5 & 6 of Project Macaron lah.
So, I was thinking to myself (after Day 4) that my macaron technique can’t be that bad
— something else had to be wrong as well —
Spoken like a true bad carpenter.
And I’d read — from more than one reliable source — that Italian meringue macarons were comparatively easier than their French counterparts;
NOTE: French meringues incorporate granulated sugar whereas Italian meringues employ boiling sugar syrup to help cook the egg proteins and hold the shape; it is therefore almost impossible to over beat.
AND I have a (relatively) easy Pierre Hermé recipe for rose macarons;
so I thought: What the heck?
And the results were amazing!
As you can see, the pied from this recipe, was breathtakingly stunning — and this was on the first try!
My recipe uses white chocolate ganache flavoured with rose syrup & essence
as opposed to buttercream (which I’ve heard works just as well).
I won’t be going back to French meringue any time soon.
The results I got with Italian meringue were waaaaaaaaaay too impressive.
The Baba almost fainted thinking I’d gone out and bought three dozen macarons. 🙂
But I will admit, the shells are lighter and fluffier with the French method,
which has always been the reason why I prefer Ladurée macarons to the ones from Pierre Hermé —
But no matter, we can work on that.
I will be taking a break from macaron baking for awhile though,
and concentrate on another French pastry… 😉