It’s unseasonably hot in Melbourne now – today is forecasted to hit a top of 30 Celcius, which is pretty much like a summer day. After my morning 10 minute yoga session (that’s the most that I can tolerate at the moment before getting sick of it), I felt so warm I decided to make a cocktail. Which is very unusual for me because I don’t usually like drinking.
Passionfruit, soda water and a splash of Cointreau, topped with the last of my earl grey passionfruit macarons. Yum.
The list of macaron flavours that I want to try out is a page long. It struck me that I could do a few flavour combinations and that way get through the list quicker. So here you have it – macaron shells flavoured with French Earl Grey tea (my favourite tea in the world) with passionfruit filling.
I had an extremely difficult time with my passionfruit filling. In my effort to use up the leftover yolks from the macaron shells I decided to make a custard-like filling and unfortunately, it didn’t set as hard as I would have liked it to. Ended up having to add some gelatine in it which fixed up the problem but it was a frustrating 2 hours.
Anyway, I was very pleased with the results. Me and my housemate ate these sprinkled with our choice of salt (yes, we have a range of salts at home now). Without it these macarons taste well… sugary and not much else. The salt really brings out the subtle flavours of each ingredient.
Next flavour? I’m thinking salted chocolate macarons with a coffee butterream. Yes, I am going through a salt phase now.