Cleverly, ganache is used to secure the ribbon to the outside of the tart, and more ganache to secure the tart to the silver board it sits on - a delicious and clever technique!
And a yuzu and black sesame macaron and salted caramel macaron - because we couldn't wait for the cake!
I had a salted caramel macaron from the little coffee joint in the GPO on Boxing Day and it was superb (coffee was really good too). The label said they were Melbourne Macarons. I also sampled the tangy lemon, strawberry and cream, raspberry and macchiato macarons (by sample, I mean "ate over the 5 hours I was in the CBD").
ReplyDeleteDon't worry - I worked it all off in the shopping and walking I did!