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Posts Tagged ‘peaches and cream’

You probably can’t tell from my blog, but I’m not too fond of macarons. The overall taste is just a bit sweet for me and it’s really hard for the filling to shine sometimes when it’s not something “in-your-face” like chocolate.

So why do I keep making them,  you ask? Because it’s a challenge for me, and I loooove to be challenged. I have yet to try the Swiss and Italian method of making macarons (I will when I stop being indecisive about which candy thermometer to buy), but my current challenge right now is to step out of the box when it comes to macaron fillings. The usual suspects for macarons are chocolate, caramel, or buttercream. Well, I found those fillings to be quite boring, hence the creation of my lemon meringue macarons. I liked them so much that I started to think about what other kind of macaron fillings I could make. Coincidentally, my coworker had given me a whole bunch of peaches from her tree, so I thought, why not make a peaches and cream macaron?!

………….And that I did………………..

The peach and cream flavors were certainly there, but just a bit overshadowed by the macaron shells. The problem is that you can’t put too much filling since it’ll just squirt out when you sandwich the macaron, so it’s hard to get enough in there to balance out the flavors of the shells. Maybe next time I will attempt to make a gigantic macaron sandwich so I can put more filling…..Hm…..interesting idea….

Anyways, I sprinkled some freeze dried strawberries on top, hoping they wouldn’t turn so brown but more of a dark peach color, but as you can see from the pictures, they did turn a bit too brown. It’s okay though, still adds some contrast of color to the macaron.

The recipe for the macaron shells is the same as my lemon meringue macarons. The only difference is I added a few drops of peach food coloring. I highly suggest reading that post if you’ve never made macarons before, or are new to it.

Vanilla Bourbon Cream

1/4 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla bean paste (you can substitute for vanilla extract)
A splash of bourbon

In electric or stand mixer, whip the cream, and add the vanilla, sugar, and bourbon as it begins to thicken. Continue to whip until soft peaks form, about 4 to 5 minutes. Refrigerate if not using immediately.

For the peaches, I used thinly sliced pieces of fresh peaches.

If you want to sprinkle something on top of the macaron shells like I did, do it right after you pipe the shell onto your baking sheet.

Refrigerate the macarons in airtight container right after assembly, and remember that macarons taste better after they’ve aged for at least a day in the fridge!

What other flavors should I attempt next?

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