November 25, 2014

Chocolate-Coated Macaron Shell



My recent adventures with the macarons has left me with considerable amount of rejects.  I would hate it if they end up in the trash so I kept all. I sort out the acceptable  from the bad ones. The macarons that were pointed and had small cracks and little feet could be used for our nightly turn down service. That would give our  guests something new to enjoy.

For the first batch, I decided to coat the top with melted dark chocolate. Same thing with what I do with profiteroles. When I saw the macarons, I was surprised to see how cute they turned out even without the filling. Not only did  the chocolate conceal the defects, it also added a nice contrast to the flavor. I still have to figure out what to do with the rest. As for the bad macarons, well, they were happily devoured  by my hungry colleagues.









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