Milk Chocolate Oreo, White Chocolate Raspberry and White Chocolate Lemon Curd

This time, I went with classic fillings—Milk Chocolate Oreo and White Chocolate Raspberry. I call them classic because they’re simply a combination of two ready-made ingredients.

Feeling a bit adventurous, I also attempted a lemon curd filling. For this, I had to make the lemon curd from scratch before blending it with white chocolate.

As for the macaron shells, I chose red for the raspberry filling, blue for Oreo, and yellow for lemon curd. To create a deeper colour, I added a touch of black to red and blue colour.

While searching for almond meal, I stumbled upon cashew meal and thought, why not give it a try? It worked—the macaron shells developed feet. However, many of them turned out lopsided. I believe this happened because the batter wasn’t mixed properly. I think, cashew meal isn’t as ‘dense’ as almond meal. During the final mixing stage, the batter reached a ribbon-like consistency too quickly, preventing it from being mixed further. Maybe next time I should mixed with a portion of almond meal or reduce the liquid egg whites that used to mix with the dry ingredients.

For the filling, I tried to avoid introducing liquid into the ganache. If the flavor contains liquid, I make an effort to minimize it. For the raspberry flavor, I hand-chopped the raspberries. I found that hand-chopping the raspberries results in much less liquid than using a chopper.

Macarons Series - Series One

Flores

Valentine Day