Double chocolate macarons

I love all things chocolate. With these macarons, I wanted to feature a chocolate or cocoa infused shell, but I also wanted to make a French buttercream-ganache hybrid, since the cocoa fat in chocolate can emulsify beautifully with both egg yolk and butterfat to create a beautiful, luscious mouthfeel(albeit one that may or may not…

Strawberry-elderflower macarons

I love strawberry and elderflower anything. I think that this should be a more popular and recognized combination, just because it combines tart and sweet red fruit with floral, lychee-like elderflower for a balanced, pleasant combination. I had to use food coloring in these, as my usual go-to’s of pitaya powder and beetroot powder actually…

Black tea, honey, and bee pollen macarons

These macarons were just something I was making because I was craving some tea. So I did a honey, bee pollen, and black tea French buttercream to fill them! Surprisingly, these ones actually came out quite nicely, and I was happy with almost every single shell, which is very rare for me! I really just…

うつろい(utsuroi): a plated dessert

I really wanted this dessert to be the sister counterpart to “kakawari”, as it is based on yet another song by TrySail, and almost a given here, another theme song from Magia Record. The name roughly translates from Japanese to English as “waning” or “fading”, or an unfortunate kind of change. Since my other dessert…

かかわり(kakawari): a petit gateau

I have been re-watching a ton of the Madoka Magica franchise, including the new Magia Record series(oh god, I’m such a weeb), and a part of that includes listening to the tracks in the show/game, including ones sung by a girls group called TrySail. One of their songs, which is one of the theme songs…

Small steps: a plated dessert

I wanted to create a dessert that represented my collective growth in dessert. Chocolate cake was obviously something that has huge sentimental value to me, so I had to feature that, and with it, two of my other favorite dessert go-to’s, being ice cream and macaron. For this particular dessert, I went with chocolate friands,…

Mixed berry cheesecake and black sesame macarons

For the second half of MasterChef’s Sweet Week, we had 60 minutes to make a box of twelve macarons in two flavors, and they actually had to all fit inside the box. In the past, I have royally messed up my macarons because they got too runny and melted into each other at the piping…

Blackberry-almond Arnold Palmer cake

This was a cake I made with my dad in mind, for his birthday. He loves to golf, so the Arnold Palmer is a caddy shack reference. He loves my lemon curd cakes, to the point where he has actually eaten a cake I made before I even finished decorating or photographing it before, so…

Matcha cheese tea doughnut creams

I love making matcha desserts. And I have recently fallen in love with cheese tea, which is where a whipped cream cheese mixture is added on top of your bubble tea, creating a really pleasant sweet and savory drinking experience. So I wanted to utilize that as the inspiration for this dessert. I have made…

Perfectly blue macarons

So it turns out that the majority of the time I have been making macarons, I have been measuring out my ingredients incorrectly. Whenever it was supposed to be 3/4 cups almond flour and icing sugar, I would do 1 cup. Which definitely would explain why mine would come out so overtly browned, lumpy, dry,…

Eternal memories: a plated concept

I was inspired to create this concept from a song by Crystal Kay of the same name. The chorus talks about finding yourself, despite how difficult that may be to do so. The song just reminded me of my own culinary journey so to speak, coming up from being a vegan cupcake baker to a…

Seashell macaron with key lime kaya

I was actually inspired to do these macarons by two different things. First, my visit to Montage Resort in Laguna Beach. Secondly, a video on Instagram, where I saw people making these. I wanted to keep these macaron on the tropical side, so I filled with with kaya, which is a Malaysian coconut-egg jam, though…