Earl Grey Orange Macarons (Swiss Method) 伯爵茶香橙馬卡龍(瑞士式做法)

I am sharing with you today a macaron recipe that is prepared with a less known method -- the Swiss meringue method. To make a Swiss meringue, egg whites and sugar are placed together in a mixing bowl and then warmed over a double boiler until sugar is dissolved. The mixture is then whipped at... Continue Reading →

Baileys Ganache-Filled Chocolates Baileys酒心朱古力

I bought a bottle of Baileys and Kahlua at the airport duty free shop when I travelled back home from Los Angeles during Christmas time. Unless I accidentally spill them, the two big 1L-bottles would probably last forever as I seldom drink. I gotta think of more ways to incorporate them into my dessert! I... Continue Reading →

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