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I should have taken a picture of them… but I made raspberry-rose macaroons and chocolate macaroons with chocolate orange spice ganache.  They were excellent.  A note for next time: let the tops dry before baking and whip the eggs less.  When I took them to my class, someone thought that they were mini-hamburgers… but the gluten-free woman was quite happy.  At Mass, a tray disappeared quite quickly.  Overall, the shopping for ingredients and baking and filling them took eight hours. However, I brought the chocolate macaroons to class without having filled them… I wondered why I had that bag of ganache in the fridge…. people still seemed to like the unfilled meringues.

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