Please accept my apologies, I’ve spent the long, and slightly wet, weekend cooking and baking. But didn’t get around to any Malaysian dishes.
Instead, I made some macarons for Macattack #18. Deeba and Jamiechallenged us to “create something sensational, surprising, unique, something beautiful, delectable, tantalizing, something worthy of a Mac Attack!”. We had to include chocolate in some form, whether in the shells or the filling.
Frankly, I was struggling for ideas, and stuck for time. Whilst rummaging through the freezer for my egg white hoard, I found some dark chocolate ganache, and some white chocolate “buttercream”. Hmmm, an idea began to form. There wasn’t much of either icing, but what if I used them together? A dark and white layer? But that was hardly very surprising was it? How about adding a hidden surprise in the middle of the macaron?
I ran through various possibilities in my head, and rejected them all. Caramel dipped hazeluts? Too sweet. Candied lemon? No time to make. Dried orange segments? Been there, done that. Time was running out, but then I remembered that I’d stashed a couple of pomegranates in the vegetable crisper before we left on our holiday. At first, things didn’t look promising, the pomegranates had turned all leathery and sad-looking, but when I peeled them, glossy, juicy bright red arils tumbled out. Hooray!
So, I made a spiced macaron shell, and sandwiched a couple of the tangy arils between the chocolate cream layers. Ta-da, enter the cinammon, chocolate, pomegranate macaron. Perfection. “Like a party in my mouth,” was Mr. Kitchen Hand’s comment.
I served them up to dinner guests, and everyone agreed the pomegranates really added a lovely kick, a counterpoint to balance the sweetness. I’d actually made half the macarons without the pomegranates, which paled in comparison. So we ended up opening each macaron to check, and added our own arils to the ones we found lacking :)
I accidentally smushed the arils into the bottom layer when I cut it, but you get the general idea. :)
For the shells, I used a basic macaron recipe by Tartelette, converted/reduced it to 2 egg whites, and just added a teaspoonful of cinnamon to the ground almond/icing sugar mixture. You all probably know how to make ganache, and unfortunately I can’t remember how I made the white-chocolate “buttercream”. I was experimenting at the time, but I do know it’s not a proper buttercream, it’s just a simple icing sugar and butter version, with melted white chocolate beaten into it.
That was a fun challenge, thanks Deeba and Jamie! Don’t forget to check out what the other mac-attackers came up with.
Also, don’t forget that my friend Suresh over at 3 Hungry Tummies is collecting entries for the Muhibbah Malaysian Monday round-up. Do send your entries to sureshchong(at)yahoo(dot)com.
Have a lovely start to the week.