This year I had so much to be thankful for. Family from the west coast to the east and from up north to down south all convened - and stayed - at my home for the Thanksgiving holiday week to finally all be together in the same place at the same time on the first holiday in eons. I never left the kitchen for 4 days and I loved it! I made macarons and brigadeiros (my sneaky attempt to find out if anyone would like my passion enough to think I had a shot as a pastry chef and it worked :)) But with… Continue

ok -- so I admit - my first try at macarons and decided to get the fillings done first...ganache...I followed the recipe but I think it is going to be too soft for a filling...a little grainy too, in my opinion. I read somewhere that you can't stir the chocolate before it is already heated because of the fat particles getting released too soon.



So questions: should it be more fluid rather than frosting consistency? Do you need to temper the chocolate first? I used callebaut… Continue