Whoohoo, I have "feet"
Alas, they all stuck!
I sandwiched my cinnamon flavoured macarons with nutella. I found them too sweet and really couldn't see what the fuss was about but my kids loved them.
So I back to the drawing board... ahem... computer to discover the secrets of macarons!
This time I tried a recipe by delectable deliciousness and began to whisk and fold in my dry ingredients
And, oh my, after a few brushstrokes with a bit of food colour I felt like a professional!
Mint - using the contents of a herbal pure mint teabag
Then my thoughts moved to my freshly made Mulberry jam and the Mulberry tree which was still heavy with fruit. Could I dry the fruit and successfully grind it to a powder to flavour the macarons? And the big question would the powder still taste of true mulberry or would the flavour change? There is only one way to find out so after a bit of research on on drying fruits I decided to wing it and just have a go. I first blasted the mulberries in the microwave until the juice was starting to evaporate then moved them to a very low oven to dry, checking them regularly. To my surprise they dried beautifully and I could grind them quite fine as the pic below shows.
I mixed a heaped tablespoon into a the macaron mixture along with a little food colour.
These were definitely my favourite with tart mulberry jam in the middle surrounded by white chocolate ganache all sandwiched between two sublime mulberry macarons.
Espresso Hazelnut with milk chocolate ganache, Mint with dark chocolate ganche and Mulberry with Mulberry jam and white chocolate ganache.
Many thanks to our host Ami S. because without this challenge I wouldn't have had the guidance required to produce gorgeous macarons! Also thanks to Audax and Helen of Tarlette ( I love saying "Helen of Tartlette" it sounds so regal!) for sharing their incredible knowlegde. If you liked this, check out some other DB's sites here.