The Classic Collection Of Macarons

The Classic Collection Of Macarons. Buttermilk-Vanilla Bean. Chocolate Macarons. Hazelnut Macarons Macarons By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Weddings Hazelnut Macarons By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Spring Wedding Party The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaSpring Entertaining

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The Classic Collection Of Macarons

Offering guests a variety of macarons is simple when traditional fillings are used. One base recipe for the shells & several straightforward flavors result in cookies everyone will love. Package them to arrange on place settings or organize them in baskets before sending friends on their way once lovely parties have ended. Look to The Essential Guide To Macarons to get started then pointers for making different fillings & troubleshooting macarons may be found from Buttermilk-Vanilla Bean Macarons & Hazelnut Macarons. Learn how to make an irresistible chocolate variation that completes the collection beautifully.

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How To Make A Collection Of Macarons

A base recipe for the macaron shells means that several fillings may be used to fill them. Follow the formula as outlined in Buttermilk-Vanilla Bean Macarons or Hazelnut Macarons then replace the flavor in the center by preparing a chocolate ganache. 

The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 Microwave 1/2 cup heavy cream & 4-ounces semisweet chocolate in a glass bowl on High power 30 seconds. Whisk until smooth. Chill 10 minutes or until the mixture begins to set. Whisk until thickened, smooth & it holds shape enough to transfer to a pastry bag for piping. Spoon the mixture into a pastry bag fit with a small round tip. Pipe a little of the ganache on half of the macaron shells. Top with a second shell. Chill until ready to serve.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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