I'm set to do pastry work for some friends' wedding in a few months. They just want macarons with a blue-orange color scheme. I'm set on making a mango macaron and one made with blueberries/huckleberries. I've concocted some good methods utilizing freeze-dried fruit powder and fruit acids to get bright, natural flavors in the macaron shell, as well as the natural pigment. The mango macaron has mostly been figured out. I think I'll change the filling to use a sweetened saffron risotto built with the mango curd filling.
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May 2, 2012 02:57
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madlilnerd posted:How can I make my buttercream icing really really white? I don't want cream coloured stuff any more, and when I make mine from scratch I always end up with that. My ratio is 1g of butter to 1g of icing sugar, with a dash of vanilla extract. Besides going with an italian buttercream to lend you that white opacity, I'd also recommend you using the smallest amount of blue food coloring possible. Tiniest portion portion possible. Think "homeopathic".
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Sep 27, 2012 06:57
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