Haha, David calls this my Asian Macaron because this has green tea in the shell. I basically put in 3 tsp and weigh out the rest of the dry ingredient to measure.
After the last Italian Meringue attempt, I needed a quick success. So I went back to the French way.
See, they piped ok, and it looks good... they don't hold hands.
Look at those beautiful shells!
The other thing that made this 'Asian' was that I used the sweetened red bean paste as the filling. I remember seeing it on someone's blog before and that sounded good. Tasted good too!
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