Tag Archives: buttercream

Miette Patisserie, San Francisco, CA

26 Jun

One of my favorite macaron flavors has to be hazelnut. It’s rich and nutty! Hazelnut flavor macaron is like one of the standard that every shop should have along with vanilla and chocolate. Of all the places I’ve tried, my favorite hazelnut macaron has got to be the ones from Miette Patisserie.

Miette Patisserie made their macaron with ground almond with the skin intact. And unlike most macaron shops, they do not use food coloring in their cookie shell and buttercream. Also, instead of placing them in the refrigerated display, they place them in these really cute jar. So as you move along the line, they are right at your eye level–super catchy and mouth-watering.


Okay onto macaron tasting…so one major reason that Miette is one of my favorite macaron shop is because they have the chewiest macaron cookies! They’re thick and they are chewy! After a bite, you can see individual grain of almond meal that come together. The shell is also not as smooth as other shops because they coarsely grind their almonds. The buttercream is also to die for! It’s so light and super, duper silky! Yup, silky!


If you do plan to visit Miette Patisserie at the Ferry Building, try going on a Tuesday, Thursday or Saturday afternoon, when farmer’s market is also present! I can easily spend half a day there enjoying the lively atmosphere and delicious food!

Miette Patisserie
1 Ferry Bldg, Ste 10
San Francisco, CA 94111
(415) 837-0300


449 Octavia St
San Francisco, CA 94102
(415) 626-6221


Madagascar Vanilla Macaron

22 Jun

Hi guys! I’d been MIA forever! What have I’d been doing? Pretty much I did anything but baking macaron. I know, it was sad. The last batch I made consisted of a little over 100 macarons for a wedding and since then, I got a little overwhelmed. As much as I love baking them, I hit a road block where I like a break to get my inspiration intact and just to make sure I still have fun making them.

Anyhow, the 100 macarons I made was a little challenging considered I made them in my home kitchen, and it was toward end of the week on top of my full time job. The batch also consisted two different flavors–Madagascar vanilla and raspberry. I will give you tips on time management and what you can do to prepare everything and get them out on time in future posts.


In the mean time, the wedding batch consist of one of my favorites (and according to my friend, also the crowd’s favorite that night), Madagascar vanilla macaron.

The recipe is just the basic Italian meringue way, found in my earlier post hereMINUS the green tea powder and food coloring.

For the buttercream, here is the recipe:

Madagascar Vanilla Buttercream


1 cup butter, room temperature
4 cups powder sugar
3 tbsp Madagascar Vanilla extract

1. Sift powder sugar, and set aside.
2. In a stand mixer or handheld mixer, beat butter until soft and fluffy.
3. Add in powder sugar a cup at a time.
4. Add in Madagascar Vanilla exract
5. Beat until soft and fluffy. Use spatula to scrape down the side of bowl occasionally.
7. Ready to use.


They look so simple and clean. But as always, fill with big flavor! I hope you enjoy it!

Happy St. Patrick’s Day!

17 Mar

Happy St. Patrick’s Day Everyone!

In celebration of St. Patty’s Day, I baked up a batch of green macarons! I was trying to steer away from making green tea ones since I’d made them many times before. Spontaneously I was trying to come up with another green flavor as fast as I can (in 30 seconds) and oh my goodness…I came up with a weird one. Then I spent another 30 seconds trying to think about what buttercream or ganarche I should make with it. It was not after I started mixing everything that I realized I should have made something more safe like mint or peppermint.

Anyhow, half way through baking, my oven turned off…and I had no idea why. So I waited forever for these to bake as I wonder if that eight minutes of decrease in oven temperature will change anything. Indeed it did a little, it created a little dent on the roof of these cookies. The decrease in heat sunk the partially harden crust a bit. Boo, but at least it was not as noticeable and as bad as it looked.

So what exactly did I make??

Ladies and gentleman, I give you wasabi macaron with ginger buttercream! So exactly how I came up with this? Well, I was trying to think of what green ingredients I have at home, and first thing that came into mine was wasabi powder, and then I figure I have ginger in the fridge. Since I mean if wasabi and ginger go so well together in Japanese cuisine, it should be good in a macaron too right?…Sweet and spicy, just a little kick.

The flavor was quite unique, and it was not bad at all. At first bite, you get that sweetness from the macaron ingredient itself, and then I can taste the ginger hitting my taste buds and lastly, the wasabi as I keep chewing. Oh and did I mention these smells exactly what it is? The wasabi smell was strong and the ginger aroma was divine.

I wore my green jacket day and night today, and I got pinched once after I took the jacket off. I hope you didn’t get pinched like I did!

Green Tea Macaron

3 Mar

I realize I choose my method of making the meringue base on the time I have. Today, I had a little more time, so I decided to do it with Italian meringue.

As mentioned in my French vs Italian post, Italian meringue involves melted sugar. Sugar works can be complicated since the chemistry of sugar changes very rapidly under heat and also, it’s very dangerous as hot sugar can burns through skin.

Photo Taken by Mei C.

Green Tea Macaron


For Tant Pour Tant:
150g almond meal
150g powder sugar
55g egg white
2tbsp match powder

For Italian Meringue:
150g granulated sugar
37g water
55g egg white (aged)


For Tant Pour Tant:
1. Sift all dry ingredients.
2. Mix the egg whites in with the dry ingredients until it forms a thick paste.
3. Cover with saran wrap and set aside. Make sure the saran wrap touches the top of the mixture to prevent formation of a crust.

For Italian Meringue:
1. Bring sugar, water (and green food coloring, optional) to boil in a sauce pan.
2. Meanwhile, using the whisk attachment in a stand mixer on medium speed, beat meringue until soft peak stage.
3. When syrup reach 118C, slowly pour the hot syrup into the egg white in a thin stream.

4. Beat the egg whites until it reach stiff peak stage.

Putting Both Together:
1. Scoop 1/3 of the Italian meringue into the Tant Pour Tant mixture and mix roughly.

2. Scoop the rest of the Italian meringue into the Tant Pour Tant, and fold gently.
3. Mix and fold until the mixture reach a lava-liked consistency. You can test but gently scoop some mixture 3 inches high with a spatula and bang it against the edge of the mixing bowl, the flow should be smooth and slowly drip in a ribbon fashion like lava.

4. Pour batter in a piping bag.
5. Pipe mixture onto a Silpat or a parchment paper on a baking sheet about 1 1/2 inch diameter circle, and 1 inch apart.

6. Gently tap the bottom of the baking sheets to rid air bubbles.
7. Let them dry for 20 minutes until crusts form or until the macaron batters are dry to touch.
8. Bake macarons at 325F for 15 minutes. If the oven interior looks steamy, prop open the oven door a bit.
9. Remove baking sheets, and let macarons cool on Silpat or parchment paper on a wire rack.
10. When cool, aseemble macaron by piping filling onto one macaron shell, and turn secure with another by twisting them together gently.

11. If you have time, store macaron in the refridgerator for 24 hours and let flavor develop. Bring to room temperature before consumption.

Green Tea Buttercream

1 cup butter, room temperature
4 cups powder sugar
2 tbsp matcha powder
1 tbsp milk

1. Sift powder sugar, and set aside.
2. In a stand mixer or handheld mixer, beat butter until soft and fluffy.
3. Add in powder sugar a cup at a time.
4. Mix matcha powder into milk until a paste form.
5. Add matcha powder paste into the butter and powder sugar.
6. Beat until soft and fluffy. Use spatula to scrape down the side of bowl occasionally.
7. Ready to use.

Third Times A Charm

24 Feb

I decided to make macaron for my work monthly potluck in January. I wanted to make something cute, something fruity and something cute. I want to make raspberry macaron!

These babies came out perfect–perfect shape, perfect crunchy outer, perfect chewy inner and perfect flavor!

The consistency was good!

Note to self: Macaron comes out lighter after baked.

All packed for the potluck.

And some for myself!