This simple idea came from several back to back posts about brioche and macarons. A vision of a macaron shell with the texture and smell of brioche with a taste to die for. Cinnamon vanilla brioche was ground and dehydrated for two days then used partially in place of the almond flour. The cake of the macaron is more spongey than usual and has the texture of soaked bread. Filled with cassis jam: it is the true tribute to good ol' bread and jelly. Overall a great first expereiment in the world of macarons, now where else shall we go?
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