I’m back! Yes, it’s been a while since I made macarons for Mactweets… Not that macarons have not been a huge part of my life in the last few months – you know, eating and making them in Paris and teaching my very first macaron class here in Toronto. But I have missed all the Mactweets deadlines since before the summer. This month’s theme is PINK and pink being one of my favourite macaron colours, I couldn’t NOT participate!
In fact one of my filling flavours was inspired by a new Tic Tac flavour I was sent to try by the kind folks at Noise Digital. In support of Breast Cancer Awareness month in October, Tic Tac Canada is donating $25,000 to the Breast Cancer Society of Canada and has launched a limited edition Pink Grapefruit flavour. The Breast Cancer Society of Canada is a registered, national, not-for-profit, charitable organization dedicated to funding Canadian breast cancer research into the detection, prevention, treatment and to ultimately find a cure for the disease that women fear most. All month long, the Tic Tac Canada Facebook Page will be posting pink-related promotions, giveaways and prizes.
I love Tic Tacs and in fact, orange ones are my favourites so I was keen to try the pink grapefruit flavour. Predictably I liked this a lot though it was a lot sweeter than real pink grapefruit. In any case, I filled half of my pink macarons this month with a cream cheese filling into which I zested about half a grapefruit. The slight sourness of the zest offset the sweetness of the filling really well and was a nice surprise!
Next up, I filled the other half of the batch of macarons with a cream cheese into which I mixed some pulverized freeze-dried strawberries – not too much as it’s really sweet and I didn’t want the filling to be too pink – it needs some contrast to the shells.
I’ve never worked with freeze-dried fruit before but when I spied them at Trader Joe’s on our trip to Chicago a couple of weeks ago, I couldn’t resist.
As the only ingredients were “freeze dried strawberries” I figured they would make a great flavour and/ or colour for macaron shells and filling and I was right. I’ll be looking out for other freeze dried fruits to use for this purpose now too!
Meanwhile, if you live in Toronto and want to learn to make macarons, I’ll be teaching classes at Le Dolci again in November, December (NEW CLASSES ADDED including Saturday December 3 from 1-3pm!), January (2 dates) and February (with more dates to be added for the new year). Check out the schedule here. And if you want to know if I am a good teacher, check out what student Jen from my first class made after attending my class!
* Canadian residents, did you enter my Cora’s giveaway yet? Contest closes October 29th at 6pm EST and the winner will be announced in my post on Sunday, October 30th. Good luck – I can’t wait to read your fun egg facts!