Today's challenge was baking and preparing a large macaroon filled with raspberry and lychee buttercream. This desert is inspired on La Duree's original recipe. If you can successfully bake a regular-sized macaroon, making one of these is a walk in the park. Basically you take your pastry bag filled with the batter and pipe a modest quantity as you draw a spiral in the parchment paper. Depending on the size, you should make 3 to 5 concentric circles of batter.
Now, if you want your surface to be very smooth and not show the rings of the spiral, go for italian merengue instead of french. The batter is less dense and allows the surface to even out. Since I always use french merengue, you'll see from the pictures that the surface on mine are not precisely smooth, but again La Duree's look just alike!
Tomorrow we will have more photos of new projects...
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