Tag Archives: Italian meringue

Week 136: Lemon meringue tartlets 

There are not many recipes that I would make again and again. But this is one of the few. And probably the only one that does not involve chocolate!

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Week 99: Lemon meringue tartlets

 I was never a fan of lemon meringue tarts. But, strangely enough, the more lemon meringue tarts I ate, the more I like them. And now, I have to say, I am officially a fan of lemon meringue tarts. These … Continue reading

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Week 22: Jasmine macaron

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Week 21: Plaisir sucré macaron

I think I am just running through the macaron recipes in Pierre Hermé’s book. At least those that appeals to me. And who doesn’t like Nutella?

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Week 20: Bitter chocolate macaron

The macaron shell recipe is Pierre Hermé’s standard macaron recipe, as described in my earlier post, minus the Earl Grey tea leaves, and with the cocoa solid bumped up to 60 grams. After piping, the shells are dusted lightly with … Continue reading

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Week 19: Pietra macaron

Another one of Pierre Hermé’s classic macaron recipe. Appears to be a favourite amongst my friends. I guess it is difficult to screw up hazelnut.

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Week 19: Pistachio macaron

I found out, the lighter the color of a macaron shell, the more tricky it is to make. My first batch of these pale green cookie turned out slightly browned. Which made me sad, and ended up being binned. So … Continue reading

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Week 18: Pierre Hermé’s milk chocolate and Earl Grey tea macaron

Gosh, if I’d know the Italian meringue method of making macarons is so much easier, and almost fool-proof, it would have saved me so much heartache. Not to mention eggs, eggs and eggs! And this recipe is from none other … Continue reading

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