(перейти на русскоязычный блог)
Spring is my favorite season - sunny, warm and colorful, bright days and flavors!
Since the Valentine's Day when I've made a special proposal dessert inspired by Faberge Eggs, the combination of passion fruit and dark chocolate continues to come back into my sweet creation. I love this passionate pair and want to recall it in many more new ways. Today is a day of my new macarons!
My kitchen is my lab - I'm like a scientist trying to create new formulas, experimenting with new combinations, challenging new goals. Today I was fighting with my new oven in order to get the best macarons ever (you know HOW naughty they are!). More over, I decider to use a new ingredient in macaron shells to add some mango flavor to the product. When I was in Barcelona I luckily bought one of the Sosa's products: freeze dried mango in powder (you can check it here), so I opened it today and put some in the recipe. I knew this ingredient was very good while working with chocolate - more water cause more problems, however macarons do not love water as well (this was my logic - and it worked!)... I used to change and vary only the filling of the macaron, not the shells and now (after my successful experiment) I believe it's been a big omission.
So... I put mango powder in side the shells and made my beloved passionate pair (passion fruit + very deep in taste dark chocolate)... And... This was just fantastic! I feel the mango flavor then astringent chocolate and the fresh and sour passion fruit note at the end.... Perfection. They melt in my mouth and the hand goes for the next...
(This recipe in Evernote):
Ingredients:
Almond flour - mango part:
Instructions:
Spring is my favorite season - sunny, warm and colorful, bright days and flavors!
Since the Valentine's Day when I've made a special proposal dessert inspired by Faberge Eggs, the combination of passion fruit and dark chocolate continues to come back into my sweet creation. I love this passionate pair and want to recall it in many more new ways. Today is a day of my new macarons!
My kitchen is my lab - I'm like a scientist trying to create new formulas, experimenting with new combinations, challenging new goals. Today I was fighting with my new oven in order to get the best macarons ever (you know HOW naughty they are!). More over, I decider to use a new ingredient in macaron shells to add some mango flavor to the product. When I was in Barcelona I luckily bought one of the Sosa's products: freeze dried mango in powder (you can check it here), so I opened it today and put some in the recipe. I knew this ingredient was very good while working with chocolate - more water cause more problems, however macarons do not love water as well (this was my logic - and it worked!)... I used to change and vary only the filling of the macaron, not the shells and now (after my successful experiment) I believe it's been a big omission.
So... I put mango powder in side the shells and made my beloved passionate pair (passion fruit + very deep in taste dark chocolate)... And... This was just fantastic! I feel the mango flavor then astringent chocolate and the fresh and sour passion fruit note at the end.... Perfection. They melt in my mouth and the hand goes for the next...
(This recipe in Evernote):
Ingredients:
Italian Meringue:
56 g water
210 g sugar
2 g salt
2 g salt
80 g egg whites
Yellow colorant (not compulsory)
Yellow colorant (not compulsory)
Almond flour - mango part:
85 г almond powder
100 г powdered sugar
15 г Sosa mango powder
25 г egg whites
25 г egg whites
Instructions:
