Radically Retired

Here comes March

Written by

Terry

in

,

My March edition of French macarons is St. Patrick’s Day themed, of course.

I decided on Irish Coffee for my first flavour profile.

The shells are flavoured with espresso powder. The dam is Dark Chocolate/Irish Cream Ganache. It surrounds a centre of homemade salted caramel.

Finishing touch: Edible Gold Leaf to tip a hat to that famous pot at the end of the rainbow

Comments

7 responses to “Here comes March”

  1. Chuckster Avatar
    Chuckster

    Those are pretty enough to be in a pâtisserie window display.

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  2. Mid-Life Mama Avatar
    Mid-Life Mama

    Coffee, chocolate and Irish cream… what is not to love in this treat??!! Looks delicious!☘️☘️☘️☘️☘️

    Liked by 1 person

    Reply
    1. Terry Avatar
      Terry

      Thanks! I had a taste test just now after the first 24 hour maturation and I’m very happy with how they’re progressing. Tomorrow this time, they should be at their peak flavour and finished consistency so they’ll be ready for gifting. Have a great day!

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  3. mary Avatar
    mary

    Sounds delish!

    Liked by 1 person

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    1. Terry Avatar
      Terry

      The final taste test is once they’ve matured for 48 hours, Mary. Hopefully, they’ll be good, because they’re for gifts. Enjoy your day!

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  4. Suzanne@PictureRetirement Avatar
    Suzanne@PictureRetirement

    Wow, these look amazing! Didn’t know you were an accomplished baker.

    Liked by 1 person

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    1. Terry Avatar
      Terry

      Thank you, Suzanne. I love both cooking and baking. Macarons were a challenge to learn, but now that I can do them with confidence, they’re my fave dessert to bake. With a basic recipe and technique, there is no end to the variety you can have. That keeps them interesting. Have a great day!

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