I have never been much of a drinker. I still had some leftover passionfruit pulp from my passionfruit macaron attempt and decided to just mix it with some tonic water. It was very refreshing and for something that was made up of only 2 ingredients – delicious.
I headed out to the little town of Benalla yesterday and visited the local fruit grocer. They had beautiful strawberries for only $2 a punnet and I knew right then that I would love to make some strawberry macarons with them.
I made plain macaron shells and painted them with red and gold lustre dust mixed with vodka. The colors don’t show up very well unfortunately. I filled them with a white chocolate strawberry ganache and a small basil leaf. The basil really cuts through the sweetness making this macaron a very satisfactory mouthful.
Filling recipe as below (fills a 100g almond meal shell recipe)
50g white chocolate
50ml cream
50g strawberries, roughly chopped
1 tsp powdered gelatine
I’m always looking for new and interesting flavors to try out when it comes to macarons. Sure, I do enjoy the traditional flavors but I can buy those easily. If one is going to make something at home one should experiment, right?
I had some leftover creamed corn from my previous corn egg drop soup venture and decided to give corn macarons a try. Growing up in Malaysia, I really enjoyed eating corn ice cream and I wanted to emulate that flavor in a macaron.
It really wasn’t that hard and I am absolutely thrilled with the results!
Recipe for sweet corn filling below. Shells can be made according to your favourite macaron recipe and colored orange. I topped mine with a corn flake.
2 egg yolks
30g sugar
50g creamed corn
100ml cream
salt to taste
Over a bain marie, whisk egg yolks, sugar and cream together until mixture becomes thick (custard like consistency).
100 Days Of Evelyn 