Cookie: White Chocolate, Cardamom, Kewra Water
Cookie Recipe: Laduree Sucre cookbook recipe for basic macarons
Baking Details: my oven at 300 F for 15-16 minutes
Filling: white chocolate ganache (4 oz white chocolate to 1/4 cup 18% cream) + 1 tsp kewra water, 1/2 tsp cardamom powder
Environment: February 12th, afternoon, dry as dust, 1 C (more…)
Cookie: Rose Water and White Chocolate
Cookie Recipe: tant au tant mixture, 1+ tsp neon pink colour, added pinch of salt to meringue, otherwise basic recipe
Baking Details: my oven at 360 F (need to test heat with oven thermometer) for 10 minutes
Filling: white chocolate ganache (4 oz white chocolate to 3/8 cup 18% cream) + 1/2 tsp organic rose water, steeped cream with 3 green cardamom pods
Environment: July 10th, 10 pm, very humid, 30 C
Me and my bright ideas.
I’m getting married next year in June, and we’re in the planning phase – booking a venue, arranging vendors and the like. One thing we have to consider are “guest favours”, because it is not, apparently, good enough to offer guests 5 hours of open bar service, entertainment and a great meal – you also have to give them a take-away trinket worth a few percent of the cost of the rest of the evening. Why? I do not know, but you do.
Early in the Spring, we did a small tour of Toronto-made macarons, and blogged about it here. I’ve had a growing fascination with the cookies since I first tried them in Paris last summer. Lemon macarons in particular. I love them. Anuja enjoys them enough to suggest we offer them as our “guest favour”. We canvassed our favourite bakeries and got some price estimates and had it in our mind to go ahead with this plan, at a cost of about 4-5 dollars per favour. Total: approx. $1,600. Sheesh. That would provide 2 cookies in plastic packaging, with a tag attached (that we would make ourselves), for about 300-350 people. Pricey, yeah? Yeah.