more flavors.

So I've been busy working on new flavours. I wish my macarons look better as they taste! You can't really see it from here but they are slightly deformed on the top. I don't know why when I bake them, some of them depress very slightly in the centre, almost like a tyre going out of air. Could I be I didn't age my egg whites enough? (I use 24 hour aged ones). Anyway deformed or not, they still taste great.
Green - White Chocolate ganache infused with screwpine leaf (pandan). We are lucky we have pandan leaves growing wild in our backyard. everytime I need some, I just go out and cut some.
Yellow - hazelnut shell with dark chocolate and nutella ganache. I can eat dozen of this flavour combination. I simply adore hazelnuts!
Pink - It's hard to find passionfruit in Brunei but luckily, I saw some in the supermarket a few months ago. I immediately juiced and froze it. I've been meaning to try the popular milk chocolate-passionfruit combo I'd seen in blogosphere. I'm lucky to have tasted pierre herme's mogador macaron before but it was the only combo that didn't work for me. I found passionfruit goes really weird with milk chocolate, maybe white chocolate would be better? I know of others who love it though so maybe it's just me..
Brown - Chocolate Macarons with Milk Chocolate and Chilli Ganache.