Last summer I had dinner with an old friend in Berkeley, and she chose her favorite Italian restaurant on Shattuck ave. A bite of Lo Coco’s tiramisu and I was hooked. It was creamy and light with the perfect amount of coffee and cocoa powder.
Too bad I didn’t know about Lo Coco’s when I was at Cal!
Here is my tiramisu macaron:
Mascarpone cheese made in-house, then added to coffee reduction. The shell is dusted with cocoa powder. The almond in the shell adds a nice dimension to this classic flavor.
Pumpkin cream pie:
When I lived in France, there was no pumpkin dessert. I am not sure why pumpkin pie isn’t popular there. Perhaps it’s because the French don’t really cook with spices like the Americans do.
My pumpkin cream macaron has a light pumpkin buttercream infused with cinnamon, nutmeg, and ginger.
The shell is colored with turmeric and sprinkled with cinnamon.
Last spring I spent an afternoon at Yo’s house removing pecans from their shells. It was so much work! I now see shelled pecans as a treasure from above.
The candied pecan macaron has a creamy pecan buttercream with a candied pecan in the middle. Soft, chewy, and crunchy; this macaron’s got texturality!