Brace yourself, there are more egg-sellent puns ahead ;P
We’re about to head off camping again. Seems as if we’d only just got back from the last trip, but we thought we’d fit in a last hurrah before it gets too cold.
But before I leave, here’s my post for Mactweets : MacAttack 6. The idea was to make macarons influenced by an April holiday.
Instead of a specific day, I’ve decided to celebrate the egg. Not only do eggs feature at Easter time, they pop up in other festivals and celebrations too. This humble little orb is often laden with symbolism and is used in both pagan and religious ceremonies.
Not convinced? Well then, I’ve also discovered that April 16this National Eggs Benedict Day (in the US).
And of course, macarons are possible thanks to the eggs-traordinary behaviour of egg-white proteins.
So here’s my Egg-macaron - the shells are egg flavoured :D and the filling is a dark/milk chocolate ganache.
It has been very egg-citing sharing my little Mactweet with you but now I must make my eg(g)ress.
Have a great weekend. Don’t fret if you leave a comment here and it doesn’t seem to appear for awhile- there’s no mobile phone reception where we’re headed.
See ya real soon! Got to go pack some eggs.
I made a French macaron using the following ratios: 67g egg whites (two whites), 80g almond meal, 20g caster sugar, and about 130g pure icing sugar.
There’s a little tutorial with photos on the Mactweets site if you’d like to know how to put a mac together.
I set aside a little of the batter and tinted it yellow, then piped small dollops onto the tops of the larger macarons to make it look egg-like.
For the ganache
200g dark chocolate
200g milk chocoalate
250 ml thick cream (that’s all I had on hand).
Chop the chocolate into very small pieces and place is a large heat-proof bowl. In a separate saucepan, scald the cream then pour the hot cream over the chocolate. Let sit for about a minute then stir very well until the chocolate has melted and the ganache is shiny. Place in fridge if things need to be speeded up a little, but return ganache to room temperature before using.
This makes quite a lot of ganache (I needed it for something else), so adjust quantities as necessary.