I find these French traditional little cakes lovely and though made from few simple ingredients...
they are interesting for the two main techniques followed for making them...
In these days of intense thinking over myself,...I enjoy experimenting with food in the silence of my kitchen and here some the results are...
I like dedicating these "trials" again to my favourite Chef, who is away at the moment, but I feel like he comes and visits my blog some times... and I am still thinking about going to the Roast before late...
Plain Macarons, made with the technique "au sucre cuit" (Italian Meringue)
they are filled with Dulce de Leche (present from Argentina) and Chocolate Mousse...
and Cocoa Macarons made with the technique "au blanc monté" (French Meringue)
they are filled with Dulce de Leche and Tyrnimarja Preserve (finnish speciality) and topped with few grains of salt...
One important thing: I have changed the main ingredient, have not used the almond meal...
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