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Jeni Fallone ha publicado una actualización
hace meses (editado)
Finally got my vegan macarons where I’m not too horrified to share them – loved the Damian Wager course, this is my take on Vegan – Vegan Macaron filled with vegan white chocolate and coconut ganache with a tarte fresh local raspberry and Small batch Highland Raspberry Gin Pate de Fruit, topped with vegan raspberry white chocolate and freeze dried raspberry dust. As you can see, I have not done but need to do a course on food photography 😂 constructive thoughts welcome 😬
Lana Mihajlović, Sol Damiani y9 más13 Comentarios-
Te quedaron hermosos!!!
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Wow! Beautiful
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Scoolinary Team
First of all, thank you for sharing the results of your experience with Damian Wager’s course. It’s such a joy to see how you’ve made it your own!
Your vegan macarons look amazing the shells are well-formed, the feet are there, and that filling combo sounds like edible art.Plus, your photo has something really well done: that selective focus draws our attention right to the star, while the soft blur in the background adds depth and character. Even if you say your food photography needs work, you’re already on the right track.
To fine-tune those visual details and get even more out of your creations, I’d recommend this course: Food Photography with Smartphone. It’s full of super practical tips, whether you’re using a phone or a professional camera. https://www.scoolinary.com/courses/food-photography-smartphone
Now tell me what was the biggest challenge you faced while making this vegan recipe?1-
@Sussan Estela Olaya biggest challenge was getting the right meringue consistency – first couple of attempts went straight in the bin I had the mixer up too high too quickly, another attempt I added the icing sugar too quickly and knocked the air out of them! Getting the oven temp right for my oven took a couple of attempts – first batch over baked, second underbaked, next batch hurrah! My only other challenge was not drinking the raspberry gin for the pate de fruit as it was delicious 😂 thanks for the tip, I’ll have a go at the photography course!
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Scoolinary Team
@jeni-fallone Jeni, thank you so much for sharing all those behind-the-scenes moments I absolutely love hearing about the process, not just the final result. And honestly, those kinds of challenges are what make the successes feel even sweeter, right?
Getting that meringue consistency just right with vegan recipes can be so tricky, and it’s great that you figured out how to adjust the mixer speed and timing. Same with the oven every oven has its own personality, and it sounds like you’ve already built a good sense for yours.
Also, I laughed at the raspberry gin part honestly, I don’t blame you one bit! 😂
Can’t wait to see what you tackle next. And if you give the photography course a go, let me know how it goes I have a feeling you’re going to enjoy it. You’re doing brilliantly, Jeni. Keep it up! 🙌🏻1
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Stagier
Enhorabuena, tus macarons se ven espectaculares. 👏👏👏
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Level:
Stagier
son preciosos!!!! y seguro que riquísimos!
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These look delicious. Be happy with your results, what an awesome job!
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Scoolinary Team
Hi Jeni! 😊 So glad you shared these—they’re far from horrifying, they’re fabulous! The smooth tops, neat feet, and generous filling say a lot about your technique. That flavor combo? Genius. Raspberry, coconut and gin? Yes please.
What’s the one tweak you’re still chasing to feel fully happy with them?
And don’t worry about the photography… you’re clearly focused on flavor and structure, which is what truly matters. Still, if you ever take our Courses on that matter, your pics might match your skill 👀✨
P.S. Don’t forget to tag @scoolinary_en and @damianwager if you post—this deserves to be seen! 💥-
@soldamiani thanks so much for your kind words, I handmade the vegan white chocolate to make the ganache as I’ve yet to find one that I like the taste of commercially – I had high hopes for the Vegan Cashew Madagascar White Chocolate but thought it tasted like plastic :-0 Anyway, I would have like the White Chocolate Coconut Ganache just to be a little richer and creamier to counter the tartness of the Raspberry Gin pate de fruit but I’m not sure how I can achieve that! thanks 🙂
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Scoolinary Team
@jeni-fallone Jeni, handmade vegan white chocolate? That’s impressive! 💥 I totally get wanting a creamier ganache to balance the raspberry—maybe try adding a touch of coconut cream or cashew butter next time? They could round it out nicely without losing that tropical vibe.
You’re on such a creative path—can’t wait to see your next version! 😊@sussan_scoolinaryteam How do you think Jeni can achieve a richer and creamier White Chocolate Coconut Ganache to counter the tartness of the Raspberry Gin pate de fruit?
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@soldamiani Thanks – I’ve got some delicious nurtural world coconut cream – I’ll try adding a little of that and see how I get on!
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Scoolinary Team
@jeni-fallone Awesome! We can’t wait to see photos of the result on our Coking feed when you try it. Best of luck, dear!
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