The classic French macaron is always a crowd-pleaser! Macaron shells are only made with four simple ingredients that can most likely be found in any pantry. But to make these, many factors come into play from combining the ingredients all the way to the final bake. All it takes is […]
If you love all things pastry and macarons, you may have heard of the legendary pastry chef Pierre Hermé. Ispahan is undoubtedly one of my favorite flavor combinations, and Pierre Hermé’s Ispahan signature combination uses rose, lychee, and raspberries. This recipe was inspired by Pierre Hermé’s Ispahan macaron cake. It’s […]
Mizu yokan (水洋館) is a chilled traditional Japanese dessert (wagashi) and is made with red bean paste, agar agar, and sugar. I made this for the holiday Tanabata (七夕) which is every year on July 7th. It’s also known as the Star Festival has a romantic story background as well. […]