more flavor more flavor




when i am in the process of making macarons people always ask what flavor they are going to be. they try to guess by looking at the color of the batter, yellow for lemon, red for raspberry, dark brown for chocolate...i try to educate them by saying that the cookie doesn't really have a flavor, mostly almond (sometimes some cocoa for chocolate) and that it is the filling that gives most of the flavor profile. so how can we get more out of the macaron cookie? freeze dried fruits is the answer. if i am making raspberry macarons why not add ground dried raspberries to the batter. that is what i did. the cookie itself took on a nice tangy berry flavor. i added a little color to help but at least now the cookie has more flavor. with that i made a meyer lemon curd for the filling. a duo of flavors, one coming from the crisp and chewy cookie, the other coming from the creamy lemon filling. always look for getting more flavor. next time i will remember to sift out the seeds....

4 comments:

Barzelay said...

Ron, check out Dale's post. He discusses using fresh fruit in his macaron batters, for color and flavor. http://thecomponents.wordpress.com/2009/07/14/231.


Y said...

Heh. But with the seeds, you get flavour AND texture ;)


Beth said...

You're brilliant. I enjoy your posts so much.


André Khor said...

Seeds rule.


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