Nu, is the French word for naked. And it’s exactly how I wanted to see my beauties, nu.
Nu is going a la naturale. In general, 90 something % of the time macaron shells have the same flavour regardless of what colour they are. Time to time we add cacao powder for chocolate shells or grounded pistachios for pistachio shells but generally it’s just the colour that changes with the same recipe. So I had a thought, if I remove the colouring from the shells – I’m left only with the filling of ganache, confiture or cremeaux – do the macarons remain as appealing to eat?.
I guess after all a macaron is not a woman…. mmmh… food for thought.
Nu macarons made by miss pirisi. Who else.