|-Pretzel Macaron with Ganache Filling-|
Like most classics, the macaron has changed with the times. Traditional macarons are gluten-free delights made with almond flour. Today, pastry chefs everywhere are changing that idea. My esteemed colleagues are incorporating unusual flavors by changing the flours they use. What was once a delightful pastry with limited application has evolved into the new vogue vessel for flavor.
|-Fruit Cereal Macaron with Milk Meringue Filling-|
The idea is simple: mix your new "flour" with almond meal and you can still acheive that classic macaron shape and texture. Obviously it's not as easy as it sounds, but with a bit of practice the possibilities are endless.
|-Breakfast of Champions-|