Starting to sell my macarons trays and made a chocolate trio (white, milk, dark), crème brûlée, blackberry and carrot cake (in brazil it’s topped with a chocolate glaze).
I use mounted ganache for filling. And, just recently, learned it works better for me to bake the shells right away after piping, zero wasted time on drying. I live in a costal island and humidity here floats at about 95% :~)
by pbortolon