Asian-inspired flavors: Kopi Luwak macarons

Finally, here’s number 5 of my Asian-inspired macaron flavors series: Kopi Luwak macarons with Kopi Luwak ganache. This one is inspired by this year’s trip to Bali, Indonesia. Besides the Ulun Danu temple (a.k.a. Bedugul temple) on Lake Bratan in Bedugul, the island is known for the very exclusive Kopi Luwak.   Pura Ulun Danu,…

Filipino-inspired flavors: Sans rival macarons

My apologies for the late post. Those of you who have read my recent post last week regarding my wrinkly macaron misadventure might be wondering what on Earth I was doing, grinding cashews and using peanut flour… Well, I was experimenting on transforming a favorite Filipino layered cake, Sans rival, into a macaron. Sans rival is basically…

Asian-inspired flavors: Black sesame macarons

Number 2 in my Asian-inspired macaron flavors series. One of our most recent discoveries while visiting the Philippines last month was the newly opened Omakase Japanese restaurant along Holy Spirit Drive in Don Antonio Heights, Quezon City. They have amazing food, but for a sweet-toothed individual like myself, the stand-out was their black sesame ice cream….

Filipino-inspired flavors: Ube macarons

Coming back from a recent trip to my homeland in Southeast Asia, I brought with me a lot of ideas/inspirations for baking macarons. This is the first of a series I’m planning on trying out in the next couple of posts.* Halayang ube is one of the Filipino sweets I liked so much while I was…

Macaron tweaks

Only a few days more, and we’re off to the Philippines… And since I did promise my little sister some macarons as pasalubong, I spent last weekend tweaking the recipes for the macarons I’m bringing over 😊 She requested raspberry and coffee macarons, so… I’m baking her some Double raspberry macarons (raspberry-flavored macarons with raspberry ganache)…

Blueberry cheesecake macarons

Trial #5 of my foray into Italian meringue-based macarons: blueberry macarons filled with blueberry cream cheese buttercream. I finally got the macaron consistency that I am quite happy with. They’re not perfect yet—some still have air pockets between the feet and the cap, but that’s because I have been too cautious about over-folding during macaronage…

Caramel macchiato macarons

Trial #4 of my foray into Italian meringue-based macarons: caramel macchiato macarons—espresso macarons filled with latte macchiato french buttercream with salted caramel sauce in the center. This is actually my second batch… I dare not post photos of the first one because they ended up looking hideous: my timing was off in heating the sugar…