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Proceed to prepare macaron shells. PH’s recommended method is the Italian Meringue method aka macarons au sucre cuit. His macaron recipe is well-published so I shan’t bore you with the details here. If you need the recipe, send me a note.

 

After baking the shells in both white and yellow, leave them to cool on the racks and start preparing the cream cheese butter cream (la crème au buerre au crème cheese)

 

Blogged here: travellingfoodies.wordpress.com/2011/04/13/macaron-satine...

 

 

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Taken on April 12, 2011