Mon Petit Déjeuner - Healthy Raspberry Banana Smoothie

Yesterday my company had harmony day party, which we all need to bring a dish to work to represent our culture. It was a massive party since we had so many people come from so many different background, it just like an international buffet at work.  That one thing I love Australia is the integration and diversity of the cultural. So I had an epic lunch at work, I can barely concentrate at work after lunch. Later at night we went farewell dinner at Japanese Karaoke for one of my colleague, and we went straight to Korean restaurant for some Soju (Korean Alcohol Drink) and some late night supper.

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.