As many of you know, I've made numerous batches of macarons, not always successfully I might add. They've always been well received though. Todays class at Savour took these moreish little morsels to a new level. Being a continuing class, the macarons produced today investigated some unusual flavours & had two if not three components in their filling. Some of the flavours may surprise you.
All our macarons were made using the Italian meringue method, which involves cooking a sugar syrup to 118 degrees celsius & streaming it into whisking egg whites. This meringue is then folded into a mixture of half almond meal & half pure icing sugar. This mixture can be coloured to reflect the flavour of the filling, then is piped & baked.
The macaron fillings, from L-R are...Tiramisu - a coffee jelly is encapsulated in a mascarpone & white chocolate ganache.
Basil & tomato - dried tomato powder flavours the shell. Inside the shell, a tomato jelly is surrounded by a basil ganache.
Lamington - this flavour is achieved through the combination of a raspberry jam, a coconut ganache & a chocolate shell decorated with dessicated coconut.
Passionfruit cheesecake - again, a centre is included as a jelly, in this case a passionfruit jelly. It is enclosed in a cheesecake buttercream & a bit of crunch is included through the addition of a baked shortbread, to replicate the cheesecake base. Black sesame seeds are used to mimic passionfruit seeds.
Salt & vinegar - not what you'd expect in a sweet treat, eh? The filling was a salted caramel & vinegar powder was used to flavour the shell. Surprisingly, it was delicious. The vinegar powder, however, can affect the rising of the shell & make them a bit domed, so their shells do appear slightly different to the other macarons.
Overall, they were all delicious. Yes, even the salt & vinegar & the basil & tomato. It was great to be trying some new flavour combinations.
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