hongzhizhu has added a photo to the pool:
Macarons caramel au beurre salé / Macarons with salted butter caramel
Light and airy with a delicate, crisp outer shell and a slightly chewy interior. These little French macarons were made using the French meringue method (as opposed to the Italian meringue method) and filled with salted butter caramel.
Alfajores de Medina Sidonia / Alfajores of Medina Sidonia
Toasted hazelnuts, almonds, and white sesame seeds were finely chopped and mixed with ground spices (cinnamon, cloves, aniseeds, and coriander seeds) along with dried breadcrumbs.
Warm sugar syrup and honey was then poured into the bowl of dry ingredients and stirred until the mixture stuck together when pressed. After that the finished mixture was rolled into little logs and allowed to chill in the refrigerator to firm up before the spiced-nut logs were brushed with sugar syrup and dusted with powdered sugar.
Königsberger Marzipan
A rose water flavored marzipan made from scratch. The soft pliable dough was rolled out, shaped, brushed with an egg white wash, and then broiled until lightly browned on top.
(I melted down a bar of Ritter Sport Milk Chocolate with Whole Hazelnuts, strained out the hazelnuts, then piped the chocolate into the center of a few of these marzipan confections.)
Beverage: The Tea Table’s ‘Triple Threat Temptation' tea sweetened with clover honey and creamer.
via Dessert Pool http://ift.tt/1EobGhf
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