Archive for May 2014




A New Level of Crazy: Macaron Madness – Cracklescape

Cracklescape by Margo Lanagan

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Photo by Cat Sparks

 

 

Of the nine Twelfth Planet books, Cracklescape was the easiest flavour to choose. I always knew it would be the same flavour as the cupcakes I did. Salted Lime Caramel! Because it’s hard to go wrong with salted caramel. And when I make them again, as larger versions, which I will, I’ll be folding crushed toffee shards through the frosting for extra crackle, as well as putting a dollop of goopy pure caramel in the centre of the frosting.

The shells had lime zest grated into the mixture for a hint of citrusy goodness to match the cover,  and there was a good squeeze of juice in the caramel itself as well, and it really worked. I think these are quite possibly my favourite. (Favourite enough that I have made a batch of them this week – in full size.)

 

Previously in Macaron Mayhem:

Nightsiders by Sue Isle

Love and Romanpunk by Tansy Rayner Roberts

 

1 comment May 9, 2014

A New Level of Crazy: Macaron Mayhem – Love and Romanpunk

Love and Romanpunk by Tansy Rayner Roberts

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Photo by Cat Sparks

I LOVE how strong the colour turned out with this one. Actually, the colours for this one, BAD POWER, and THROUGH SPLINTERED WALLS all came out gorgeous, and I think that was mostly because I let them mature overnight. Alisa and I had been cooking all day and into the night and had only completed six batches, so about 8:30 I decided to make the mix for the remaining three, but cook them the next day. And it paid off. The colours matured beautifully!

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I had come across a flavour combination of Fig and Port Wine, which seemed to be perfect for LARP, but I did encounter a couple of issues with it.

Problem number one is figs aren’t in season, so I got hold of some semi dried figs and marinated them for a day or so. Problem number two occurred when I first attempted to make the filling dairy free. I thought the flavour would go well with a chocolate base, and I had a recipe where you cream an avocado and mix it with cocoa to make a rich chocolate frosting.

Perfect! or so I thought. The base frosting tasted beautiful, and I will be using it again, but remember those marinating figs? When they were mulched up and mixed in, a) I needed A LOT of them to override the cocoa which left me with an overwhelming fig flavour, and b) the look and texture was not something you want to put on anything you are intending to eat. Brown. Lumpy. Sticky.

Yeah. No.

So, I pushed it to the side and decided to try a different variant. Fortunately, when I’d purchased the semi-dried figs, I’d also gotten some of “Maggie Beer’s Fig & Fennel Paste.” The taste was quite mild and was complemented well when I added in a splash of port. The question then was what frosting base I should add it to, bearing in mind I was trying to stay dairy free. I ended up going with the cashew frosting – soak natural cashews in warm water for several hours, then blitz with a bit of oil. A nice subtle flavored frosting that didn’t conflict with the fig and port. Very nice!

 

Previously in Macaron Mayhem:

Nightsiders by Sue Isle

 

Add a comment May 5, 2014

A New Level of Crazy: Macaron Mayhem – Nightsiders

Nightsiders by Sue Isle

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Photo by 
Cat Sparks

 

The cover is yellow, but the flavour of the book is far from bright, nor is it sweet. So no traditional yellow flavour (eg: lemon or banana) would suffice for me. Instead I needed a dark, gritty flavour, and I decided on Vegemite. Don’t laugh! And don’t knock it ’til you’ve tried it. The King of Macarons, Adriano Zumbo introduced the world to Vegemite Macarons and the world accepted this offering of ambrosia. And technically is wasn’t Vegemite, coz I needed to use Ozemite in order for all the macs to stay gluten free.

The Vegemite was mixed into a white chocolate ganache and a handful of gluten free breadcrumbs for texture. And the salty tang of Vegemite (Ozemite) balances beautifully with the sweet of the white chocolate ganache and the macaron shell.

At the launch this was the flavour that garnished the most attention, and not everyone was convinced enough to try it, but for the most part, those that did thought it worked.

Add a comment May 1, 2014

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