Head pastry chef Ken Thomas tells

you how to make the right French macaron

Fragile, tender, dainty and bite-sized ¡§C French macarons would be the epitome of a luxury handle.

Irrespective of whether I?¡¥m in a dessert shop or sitting down somewhere for afternoon tea, I never leave without the need of very first indulging in the mouth watering two-sided meringue biscuits with their sweet filling.

Naturally, the straightforward component is eating them; creating and baking an ideal French macaron normally takes a complete other degree of skill that I?¡¥m still undecided I possess.

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A plate of Madagascar vanilla macarons produced by Ken Thomas, head pastry chef at DALLOYAU paris, a French dessert espresso shop in Hong Kong. Image: Aydee TieA plate of Madagascar vanilla macarons created by Ken Thomas, head pastry chef at DALLOYAU paris, a French dessert espresso shop in Hong Kong. picture: Aydee Tie

A plate of Madagascar vanilla macarons designed by Ken Thomas, head pastry chef at DALLOYAU paris, a French dessert coffee store in Hong Kong. photo: Aydee Tie

Little do people know that the high-end brand also dishes out some of the best macarons hong kong.

Sensitive, tender, dainty and bite-sized ¡§C French macarons are classified as the epitome of a luxurious treat.

Irrespective of whether I?¡¥m within a dessert shop or sitting down somewhere for afternoon tea, I by no means leave devoid of first indulging during the delightful two-sided meringue biscuits with their sweet filling.

Not surprisingly, the straightforward aspect is taking in them; earning and baking the ideal French macaron takes an entire other standard of skill that I?¡¥m still undecided I have.

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The good thing is, we headed about to Connoisseur Eating Group?¡¥s DALLOYAU paris, a French dessert coffee shop in Tsim Sha Tsui, Hong Kong, and teamed up with its head pastry chef Ken Thomas to know how they make its scrumptious Madagascar vanilla macarons.

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