This month’s MacTweets theme was simply that of celebration. There is so much to celebrate in April that it was left open to interpretation. Now of course, when I think “celebration”, I think “champagne” and it got me Googling as to how on earth I could make a champagne macaron. At this point in my macaron baking career, it seemed a little out of my reach but this post on The Cupcake Project made me wonder whether a mimosa mac might be more my speed – blood orange shell with champagne ganache… Hmmmm. Reading that post, I was dubious of the “champagne flavouring” since it apparently smells like bubblegum. I asked Mr Wine Master and he told me that it would be pushing it (a lot) to think bubble gum when you taste champagne. Oh well, I went ahead and ordered it anyway since even I can tell that to use real champagne would require way too much of it to make it taste like champagne, thus rendering any ganache way too runny…
Completely unbelieveably, this time making macs was nearly too easy. ONE try. I wasn’t even planning for them to work out – it was SUCH a fluke! Unlike last time… before I knew it, I had macs with feet and “champagne” ganache:
I know – it’s incredible how the same recipe doesn’t work one time and is perfect the next… I used the same recipe as last time which is from Tartelette but in actual fact is pretty close in proportions of ingredients to the one I used at Lenôtre in Paris.
And because I am a glutton for punishment, I thought I would attempt something extremely not within my capabilities: writing words with macs to enter in Tracey and Jennifer’s Eating your Words 2010 challenge.
I did an ok job – at least they got feet:
Ahem, yes there were a few random leftovers - I needed to “write” about four mac letters to get one decent one! And here’s what I submitted. As you can see, there was a little bit of mac carnage and a few cracks and chips going on. But they look ok, right?
As for the others, well they had a little party of their own:
Yes, it’s my attempt at food styling!!!
And how did they taste? Well, just ok. I was not particularly pleased with the flavour of the “champagne” ganache but it sure did look pretty. Perhaps another time (yeah right!) I might do the opposite – make the shells “champagne” flavour and colour them “champagne colour” (yes, I have recently discovered an amazing baking and cooking store and had to buy a few little supplies.. They ship worldwide too!) and make the ganache orange and orange flavored… Maybe.
In any case, Cheers!