It’s been a long, long time since I last made macaron. And since I have a quiet weekend, I decided to brush up on my macarons. Chocolate was never a question, but it took me a while to decide on the second flavour. And I finally settled on pistachio, seeing the big jar of pistachio... Continue Reading →

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 →

Going on a trip back to my hometown is always a much anticipated event. And knowing how much my mum loved these pistachio (and dad likes the chocolate) macarons, I am really glad that they turned out well. I used to be very confident of my macarons, but of late, probably due to the lack... Continue Reading →

It is never easy deciding which macaron flavours to go for, but I thought my 2 favourite tea flavours deserve to go together - Earl Grey and matcha. This milk chocolate Earl Grey tea macaron holds a special place in my heart as it is the first Pierre Hermé recipe I have ever tried and... Continue Reading →

One of the most satisfying thing as a baker is the ability to change the way people feel about food. And I think my biggest achievement to date is having changed so many people's perception of macarons. Most of my friends do not understand the appeal of macarons as the general perception is that macarons... 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 →

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 →

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