Chocolate & Nutella Cream Macarons
What do you do with 400g of egg whites leftover from making ice cream and custards? Make meringue, of course, you’d think. Except that meringue on its own isn’t all that exciting. I guess it was time to make macarons again!
It’d been 4 months since I made my last batch of macarons and I was definitely worried that I’d lost my “macaron mojo” (to quote Veron, who incidentally makes lovely french meringue macarons). I decided to go with that same method since the egg whites had already been sitting covered in the fridge for quite some time. I figured that could only help since french meringue macarons usually calls for 1 - 2 day old egg whites.
I was a little apprehensive, since my french meringue macaron batter tends to end up on the fluid side and I’d chuck the entire batch without even piping the batter. I braced myself for failure.
This time, however, the 1st batch of cocoa batter turned out perfect! The shells looked just like Helen’s beautifully tall french meringue macarons! The best part was not seeing a single air pocket in sight, a phenomenon that I’d encountered frequently with italian meringue. I did think they were slightly chewier than the italian meringue ones, but filled them and left them overnight in the fridge.
I took a bite the day and fell completely in love. The macarons were possibly the best that I’d ever made: thin crisp shell with an unbelievably soft and moist interior as well as beautifully high feet. Sis, however, preferred the harder shells of macarons made with the sucre cuit method.
The bad news: I haven’t been able to achieve the same results with plain or coloured batter; the shells were flatter, the feet were smaller and the taste was sweeter. I’m not sure if it was because I’d used fresher eggs for those, if I’d left the shells to dry too long, if the meringue didn’t like the rainy weather, or a combination of everything. I see more macaron experiments round the corner!
Mini Lemon Curd Meringue Tarts
Another way I like to use meringue is in combination with a lemon tart. The last time I’d made these, the tarts were much larger and the crust was less than ideal. This time I went with proper crusts but in a mini pop-in-your-mouth size.
Imagine a burst of lemon, crunchy bits of crust and silky soft meringue all in one mouth full. Just thinking about it makes me want to whip up another batch right away! The most encouraging part: even mum, who’s not a big on desserts and sweets, thought these were good.