Tuesday, October 08, 2013

Miscellaneous: Pierre Herme's Montebello Macaron, Raspberry and Pistachio

It's been a long hiatus from macarons, so I attempted bi-coloured shells again. These pink and green shells are so pretty and the colour really masks that they were a slightly different height and width. I made the pistachio ganache - I typically don't like pistachio, but this ganache, made with PH's white chocolate recipe, is really tasty, fresh and mellow somehow, and then I buried raspberry gelees, made from fresh raspberry puree set with geletin and then cute into small cubes, into the pistachio paste. 

These are so delicious, I cannot even tell you. And as you can see, so very pretty to look at! 

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