MacAttack 3 offering.
Our hosts Deeba and Jamie wanted us to “do something or add something you’ve never done before but have always wanted to try - maybe drying out fruit to create a flavor/color powder, try Italian meringue, try new flavor combos, try getting feet if you've never done that before... or use your macs to create a new dessert. Out with the old, in with the new!"
I had something new: a candy thermometer. The new toy was purchased so I could make the Italian meringue based macarons. This method had intrigued me for awhile – especially the possibility of adding flavouring to the boiling sugar syrup.
Using Zumbo’s candy cane macaron recipe as the base, I added 40ml of strawberry juice (from fresh berries) instead of water to make the syrup. Unfortunately, the flavour wasn’t strong enough and I really should have made a strawberry reduction, but live and learn.
The resulting macarons look perfect don’t they? Such smooth shells, such gentle slopes instead of the peaking I usually get.
Dainty tiny feet.
But it’s all fake! Every single one had sticky innards, most of which were left on the parchment paper and I ended up with hollow shells.
Never mind, I had some leftover strawberry buttercream/frosting in the freezer, so I filled up the hollows and voila, strawberry cream macarons. Aside from a little stickiness, they actually tasted darn good. Shhh…nobody needs to know that these beauties are actually slightly air-headed ☺
I’m definitely going to have to try this method again once I work out how to overcome the sticky problem – I have a feeling it’s oven temperature. Any suggestions? Apart from the stickiness, I really liked how the macaron shells were so ridiculously smooth, and the meringue really holds up well.
If you’re interested in the Italian meringue method, I read up on them here at Melanger , and here at Syrup and Tang.
Till MacAttack 4, stay sweet.