I adore the mix of sweet and sour flavours. Think raspberries and chocolate; cherries in a Black Forest cake; passionfruit and white chocolate. The sharpness of an ingredient contrasting with the sweetness and richness of chocolate – very effective in waking up taste buds I would say.
Angostura isn’t something one can add to anything. After making these macarons though, I think my bottle would be finished rather quickly as lemon lime and bitters macarons have risen to my top 10 flavours.
Watch this space too for a lime and bitters marshmallow demo after my session at Vinnie’s Restaurant, Auckland! (Geoff Scott invited me to their kitchen to make some, how awesome!)
Macarons shell ingredients
(makes about 40 macarons)
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
Follow my basic recipe to make the shells.
Add daffodil yellow and kelly green gel colouring to separate bowls of macaron mix for different coloured shells.
120g whittakers 28% cocoa white chocolate, broken into small chunks
60ml pure (heavy) cream
2 -3 tbsp angostura bitters (add more to taste)
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Stir and add bitters in a little at a time, until it has been incorporated. Let it cool and thicken in the fridge.
Spread or pipe a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.
The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).