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.
