… not the movie. That’s the number of macarons made this past weekend. I thought I was going to get tired of making them, but the macaron has some mystique about it that continues to facinate me. Each box sent out the door feels like I’m sending my little sandwich cookies to good homes – albeit to be devoured – I always pray that my customers enjoy them as much as I do.
After furiously whipping, piping, baking and then filling, I still had some energy leftover to ponder a summer collection of macarons which I want to call "Tropical Luxe".
The first inspiration is based on the Brazilian Caipirinha drink. I used lime zest in the shell. The buttercream is infused with the cachaca liquour. I also added some lime juice in it but it made the butter cream too runny and it did not last long at room temperature. A little more tweaking is in order.
My next macaron has the typical chocolate shell but will be sandwiching a mint citron vodka ganache inspired from this post. At first I was not too sure of my ratio of cream, chocolate and citron vodka (Hangar One Buddha’s hand – simply no substitute), but it was no question my most trancendental combination to date.
Toying around with my last Tropical-themed macaron – it has to be mango. Whether as buttercream or ganache, I have yet to decide. Ofcourse, that will also depend if the Macaron Gods will allow me to bake them in the heat of the summer , so it all depends.
I’ve received numerous emails about macarons , especially about the difficulties encountered in making them. My good friend Helen is preparing a step by step instructional post on it and I will link it here when she publishes it. You can also refer to my macaron chronicles found here.
Something I’ve noticed this past weekend is that greasy nuts can be the bane to your macaron aspirations. A sure sign of this is when the feet tend to spread out like a duck beak. Also you need to know the properties of the nuts you use. Hazelnuts tend to have fragile shells and sometimes so do pistachios but all you need is to leave the macarons in the refrigerator overnight and this should fix the problem. Also, in the past I have experimented with leaving the macarons to dry longer than normal – the tops tend to crack or the feet refused to form – so I try not to leave them out longer than 40 minutes – 20 minutes is usually sufficient. And most importantly, no matter what macaron recipe you use, the most important code of macaron making is to know when you have mixed just enough – and this unfortunately comes with trial and error.
Anyway let me leave you all with a picture of my hot pink cupcake box. I finally was able to take a picture of it!