This bottle of peppermint extract has been sitting in my refrigerator for a while and now that it's finally the season for peppermint flavours - I am going crazy with it! This is a variation of my favourite Pierre Hermé macaron infiniment chocolat, where I made half the regular chocolate shells and half my rendition... Continue Reading →

Week 131: Macaron à la Fleur de Sel

Salted caramel is my favourite flavour, after chocolate and I have been on the lookout for a good salted caramel macaron recipe for the longest time. I have flipped past Pierre Hermé's version so many times but never considered trying it because I was not really a fan of the salted caramel macarons from the... Continue Reading →

Week 131: Macaron Imagine

My book shelves are full, but after I skimmed through Pierre Hermé's new Macaron book, I knew I just have to buy it. (It's now sitting on my ironing board.) The one recipe that really stood out is this. I have always loved the matcha and black sesame combination. And to see Pierre Hermé's version... Continue Reading →

Few things exhilarate a baker like watching your baked goods transform from the raw batter to its cooked form in the oven - like oven spring for a loaf of bread, macaron "feet" formation, choux puffing, the list goes on. One of my favourite is the rise of that madeleine "hump", which I always wait... Continue Reading →

I was really torn between developing some new macaron flavours and making sure I manage to serve up some macarons for my guests this coming weekend. Considering my bad baking mojo these past few days, I decided to bet on the safer option. And so I present, once again, my 2 personal favourite flavours -... Continue Reading →

Ever since I started baking macaron shells using Pierre Herme's Italian meringue method, I have never had any failed bakes. Until this weekend. There were many, many mistakes. First of which was when I thought mixing the color gel into the egg whites for the meringue was a good idea! Okay, a little background story.... Continue Reading →

For one reason or another, I have managed to accumulate 2 large stacks of frozen egg whites in my freezer. Yes, they freeze well. What I normally do is I will line a small bowl with a layer of cling wrap, pour in the egg whites, allow it to freeze, then remove the bowl and... Continue Reading →

 This recipe from Pierre Hermé's Chocolate Desserts book has been sitting at the back of my mind for the longest time. I have been wanting to try out my new madeleine pan, and I was looking for a chocolate madeleine recipe. But, for one reason or another, I just kept procrastinating! Anyway, I finally got to... Continue Reading →

 After my earlier practice run, I am glad these little French cookies were very well received during our office barbecue. In fact, one guy said it was even better than Ladurée. That definitely made my day. Maybe it's time to think up more flavours.

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