New big macaroon project!!

Today I used a new technique to pipe the big macaroon, I made the two methods to compare and see the difference between both. Obviously, I prefer the one that is thicker, it has a better shape.

After i finish the shells, I made two recipes for the filling, a passion fruit- mango buttercream with fresh raspberries and a hazelnut mousseline cream ( cream made of pastry cream with hazelnut paste and butter) which is very light and fluffy. I piped them using a medium star tip and a medium round tip.

And now.......the final art!!!!, hope you enjoy the photos!!! , these desserts are perfect size for a formal dinner, weddings and showers. You can do it with different flavors and fruits!! , just use your imagination!!! 

The last photo!!, if you take a  look when you cut the macaroon the shells are perfectly smooth, there is no air between the layers, that is what makes a macaroon smooth as a sponge cake with almond flavor!!! Yummy!!!!

Coming soon I will be posting the recipes and more new projects!!!