La Vie en Rose…. Lovely French Macarons from my collection “Jules” Yields 36 macarons (1.5″) Ingredients: 7 ounces powdered sugar 4 ounces powdered almonds 4 ounces egg whites* pinch of cream of tartar** 3 1/2 ounces granulated, or castor sugar … Continue reading
The Austrian confectioner, Antoine Rumpelmayer, established Angelina, named after his daughter-in-law, in 1903. For over a century, the Angelina tearoom has established itself as a high point of Parisian gourmet pleasures. Born in 1978 in Alsace, Chef Sébastien Bauer joined … Continue reading
When it comes to chocolate I only use the best, Valrhona, for the ganache. I use a handful of fresh mint to infuse with the cream, providing a more natural mint flavor. Featured in the photo are Valrhona chocolate shavings and fresh mint from our garden. Deliseux!
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