What is their most popular flavour? According to thewest.com.au it is salted butter caramel macarons.
Here’s some fantastic macaron tips from this great master:
- If you’re making a cake, have everything ready: oven on, baking tray greased, ingredients weighed. Whatever you do, don’t crack your eggs into the mix, start whipping, then go looking for something you’ve missed!
- Have all the ingredients, especially eggs, butter and milk, at room temperature. You will find they whip and amalgamate better.
- Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture’s still hot but it tends to split and you end up with a grainy result. Wait for it to cool.
- I love raw caster sugar. It’s a bit more earthy than white sugar, especially for cakes. Preferably don’t use regular sugar in baking because it has a bigger granule, which is harder to dissolve.
- Experiment with different flours. We buy our flour direct and have it milled in Sydney, so it’s quite fresh and absorbs more water, which gives a moister result and better rise for breads and cakes. You can buy 1kg packs of different flours from health-food stores and gourmet grocers, then add your own raising agents.