joicydoodle♥: Macaron Swaaagg!

The past week was intensely crazy. Imagine, I had to make four Macaron towers (Macenbouche) for different orders. Look, I haven't really made a successful Macaron tower for special orders before aside from the one that is displayed at Le Petit Cheri dessert counter. I guess the photos will show my progress :) I'm excited to show everyone my recent Macaron mileage. It has always been a dream to construct my own Macaron tower, I actually wrote it in my To-do list.

For Southern Living Magazine

To constuct one is not a piece of cake, same with Ginger bread houses, you got to be patient. There are few technical skills I would like to give importance in order for one to create his Macaron tower successfully.

1. Royal Icing – Yes it’s simple to make. But the freshly made ones with right consistency will work best. A batch of Royal Icing with loose consistency will likely dry longer and just drip off the Macarons.

2. Chocolate Tempering – If you are working on edible or all edible Macaron tower, I suggest using Tempered Chocolates vs. Compound, since Tempered Chocolates will not melt easily and will dry faster.

3. Macaronage – Of course! One must create his own Macaron Tower if he is already able to bake perfect shells of perfect colors and perfect shades..yes yes, with perfect feet.

4. Carving your Cake Base – I would like to site that my Macaron tower is categorized into 2: The All edible tower (with real cake as the “cone” base) and The Macaron tower with crafted cone.

5. Creating your “Cone” Base – You may order your Cone shaped Styros at speciality stores, While I’m more confident with my own makeshift Cone Base.

The All Edible Macaron Towers with Cake as Cone Base