I did it! I actually made some definately-not-perfect-but-very-tasty-almond macarons with dark chocolate ganache. These are from the second batch, which I made on Sunday because I was a bit disapointed with Saturday's batch. For Saturday's, I made the shells wrong and then foolishly filled them with home-made salted caramel. Guess what? It hardens. So, although they are sweet and pretty tasty, one could bust a tooth if not cautious. The batch pictured above are delightful though- egg-shell-like outer meringue and a slightly creamy center, filled with the rich orange-infused dark chocolate.
I also made some other holiday treats with a friend. We baked all day long and made (along with batch number 1 of the macarons) Pebernodder (Danish Peppernut Christmas Cookies) and White Chocolate Peppermint Bark. What a wonderful day.
Here are the links to the recipes I used:
Macarons
Pebernodder
Chocolate Ganache
and for the White Chocolate Peppermint Bark: just melt some white chocolate and mix in crushed candy canes then spread the mix on a piece of wax paper and set outside or in refrigerator. Pretty self-explainatory though...
Bon Appetite!
I also made some other holiday treats with a friend. We baked all day long and made (along with batch number 1 of the macarons) Pebernodder (Danish Peppernut Christmas Cookies) and White Chocolate Peppermint Bark. What a wonderful day.
Here are the links to the recipes I used:
Macarons
Pebernodder
Chocolate Ganache
and for the White Chocolate Peppermint Bark: just melt some white chocolate and mix in crushed candy canes then spread the mix on a piece of wax paper and set outside or in refrigerator. Pretty self-explainatory though...
Bon Appetite!
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