One of my close friends, Jessica, runs her own macaron business (Fancy Flavors) on the side and has been going at it for a few years now. She’s so talented! I recently collaborated with her for another class assignment, and I got a behind the scenes look at how she bakes and runs her business.
I noticed when she began baking, that she didn’t use the same method one would usually use.
Over Thanksgiving break, I was visiting San Francisco with my family and we came across a macaron shop named, Chantal Guillon. I’ve heard of the shop before, because they also have a location in Palo Alto and some of my friends have gone there. I decided to give it a try and give you all a review!
For those of you who eat gluten free, diary free, grain free, low carb and soy free things (one or all of the above), HAVE NO FEAR! There are such macarons. All thanks to the young and talented Alessandra Peters. You have no idea how talented she is! She started to create her own nutritious recipes when she was only 15 years old! She’s become an internet sensation and just a few months published her first (of many I’m sure!) recipe book. Anyway check out this special macaron recipe of hers!
As I was searching up new macaron recipes to try, I came across Spinklebakes.com . It’s a pretty cool website with tons of recipes. It’s run by the talented Heather Baird. She is a trained pastry chef and has a couple of recipe books under her belt, she is also a freelance recipe developer and photographer.
Anyway this recipe, “Harmonie Chantilly” caught my eye as I was scrolling down. It’s basically a GIANT pistachio macaron cake!