J'aime Macaron - Red Velvet Macaron

Happy Father’s Day for every father! Today we went to Korean BBQ and then fish market to make some seafood feast for dinner. Weather in Sydney was pretty bad, it starts to become like London – rain and sunny. Remember last year Father’s Day, I made a red velvet cheesecake inspired by the Cheesecake Factory for my dad which was pretty hectic, it took me almost 2 days to make them and use up 6 packs of Cream Cheese, we ended up need to gave the rest to my friends. And this years, I was a bit unprepared for it, so this time I transfer this flavour into macaron for Father’s Day which my dad love it because it not very sweet and he loves cheese a lot.

J’aime le macaron - Peanut Macaron with Salted Caramel and Banana Filling

I haven’t been making any macaron lately because of the holiday, study, work and weather (Yes I blame winter because it just makes you want to lay on the couch and do nothing.). After being lazy for so long, I finally pick up my spatula and start making macaron again on the day I feel like it's going to be a good macaron day. Please also check my other macaron flavor such as Earl Grey, Matcha Red Bean, Pistachio and Raspberry Pistachio.

J’aime le macaron - Matcha Macaron with Matcha Red Bean Filling

Since my 5^th trip to Japan is 5 weeks away, I start getting really excited about it and keep looking and planning what I’m going to buy or eat when I get there. I have to say I’m a big fan of Matcha (Green Tea) and red bean, anything sweet have these ingredient will immediately catch my eyes. And as you know those ingredient is also a very tradition and common in Japanese cultural. I would say no one make better confectionary than Japanese when it involve matcha and red bean, it is like a perfect match when you put them together. The bitterness of matcha neutralised the sweetness of red bean, so I thought to make a fusion style of French crossover Japanese Matcha Macaron with Matcha and Red Bean Filling.

J'aime le macaron - Raspberry Pistachio Macaron

This is my first time ever make macaron with 2 flavour and colour together, even though it a bit extra work to do to create these beautiful bicolour macaron. I still think it worth my time for it. This macaron idea was inspired by Pierre Hermé’s book “Macarons”, this book has listed some most of his signature macaron such as chocolate, pistachio and rose etc. Also there are some unique flavour created by Pierre Hermé which had really broaden my definition of macaron such as olive, foie gras, pickled & tomato etc. which I wish I’m able to make those one day.

When I was in Paris last year May, I’m lucky enough to have a chance to try all 3 of most popular patisserie Ladurée, Pierre Hermé and Angelina. The only thing I regret is that I don’t have time to try more.

In Pierre Hermé’s book “Macaron” use the Italian meringue method but because I need to make 2 batches for different colour so I changed it and use French meringue instead. When it comes to colour your macaron, I strongly recommended using food colour gel instead normal liquid food colouring, as the liquid food colour might ruin your macaron and I can tell you first hand bad experience I had. Therefore I had bought the food colour gel at some cake decoration shop and now I can make more colourful macaron.

J’aime le macaron – Earl Grey Macaron

I had made macaron many times before and at first I always use the French meringue method because I can make it in a smaller quantity. The other method of making macaron is using an Italian meringue. Both method are very similar, it just the matter of how we processed the sugar and eat white.

I used to be a fan of French meringue because it is very easy and less hassle compare to Italian meringue. However, using a French meringue has some disadvantage when the weather is bad such as rainy, gloomy or humid. It will become very hard for French meringue macaron since it very delicate and get fragile when the humidity is high in air.

J'aime le macaron – Pistachio Macaron

When I first start baking. I always thought macaron is really hard to make, but never let these beautiful little sweet trick you. It is true that macaron need some special care when you making them, but trust me it is totally worth when you see these cute macaron shell form a pretty skirt/fleet like those elegant Persian lace.

To be honest, before I tried my very first macaron I always though it was just sweet and sweet. But after I tried my first macaron in Paris, I just get addicted with it. I still remember my first one is Greentea & black sesame from Pierre Hermé, it was still sweet but in these little macaron you can taste the bitter of green tea and aroma of black sesame spread all over your mouth. After that I tried Jasmine, Pistachio, Hazelnut and my favorite Ispahan.