macarons: a Hong Kong baker gets innovative
With their rosy cheeks, golden horns and cascading purple manes, Anita Caswell Ng Hoi-ying?¡¥s distinctive unicorn-themed goodies are sure to obtain the social-media likes rolling in to the college students of her Tiny Overlook Macarons baking workshops in Wong Chuk Hold.
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Sitting someplace involving a cake, a biscuit in addition to a meringue, the macaron (never to be puzzled while using the macaroon) originated in medieval Italy in advance of becoming popularised in France while in the nineteenth century. It's got savored a resurgence in the last ten years, and Hong Kong baker Caswell Ng?¡¥s painstakingly embellished and photogenic treats are her signature creations.
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Macarons are made by piping meringue and almond-flour combination into circles and baking at small temperatures right before two halves are sandwiched together with jam and butter icing. They're famously tough to grasp, specially inside of a location like Hong Kong, the place humidity plays havoc along with the egg-white base.