Tuesday, March 8, 2011
Since the good praises from my friends about the olive macarons, I had more confidence in making these french delicacies. Since I had some balsamic buttercream left, I thought why not create some strawberry macs to pair with the balsamic? So here you go!
I had used these freeze dried strawberries to make the macs. It's the same recipe that I have shown in my last post, just measure 20g of freeze dried strawberries, ground it up in a coffee grinder / food processor, and replace the olives in the recipe. Pass the grounded strawberries through the sieve with the icing sugar and ground almonds.
I didn't use any food colouring in this batter, although I probably should've. You can see from the above picture that the batter looks really pink but the pink hue turned brown in the oven. However, the flavour is bold and intense.
I had a few other macaron flavours in my mind that I want to try but I ran out of ingredients. Time to go shopping!