I have been having fun baking tartelette macaron lately after having to consume Susumu Koyama’s tartelette macaron aux framboises. It was such an awesome experience, can you image having them flown in by air. They were delicious and still pretty crispy on the top and the tartelette stayed crunchy, the smell of almond was incredible. How can I resist not being a number ONE fan of Susumu Koyama.
As usual my hands started tweaking, my mind was set on one thing, those lovely tartelette macarons. So this is what I did . . . . I started with tartelette macaron aux marron, beautiful tartlet filled with chesnut and top with almond macaron.
The tartelette was awesomely good, it stayed crispy even on the third day. This tartelette was very airy, light and crunchy.
This was how it looked when cut it into halves.
I proceeded on baking a variety of macaron topping such as illy coffee and pink almond. The colours were so intensive and lovely.
Gosh . . . it was so motivating and proceed to bake more, this round I had them in a variety of fillings! Wow, did I manage to get a bunch of dessert lovers standing by waiting and wanting to taste the bakes! lol! . . . .Hahaha you defintely know who you were on that evening!
This was the tartelette macaron aux framboises I baked which was very intense in colour. Incredible taste without a question! But got to say those fresh framboises did not come cheap and rather expensive to use.
I also baked this too using fresh blueberries!
As for this one I filled it up with sweet and juicy dates!
I also had them in pistachio and this was how it looked, so green and so divine.
This tartelette macarons are so enjoyable to look at as they come in a variety of colours, different type of fillings and still stay crispy even after a couple of days. Wouldn’t you like to taste one? . . . I did, had a couple of them . . . how can you resist not wanting them . . . . Sunny Yaw