boozing it up with lime, rum & chocolate!
For months now, every time I post up a macaron recipe, I get a private message from my mum saying how I better make her macarons when she comes for a visit.
I’m talking about a woman so obsessed with the little cookies that she used to occasionally frequent a bakery in Paris that was renowned for its macarons & pay €4 for a single cookie!
….talk about setting the bar high.
Suffice to say, I wasn’t about to say “no” to her request. It just so happened that I’d been dying to try a new flavour combination & I had been holding off for her arrival so as not to overwhelm everyone with my fascination with constantly making these french (italian) cookies.
Want to hear about the flavour I’ve been dreaming about?
Chocolate. Lime. Rum!
Tell me that you aren’t drooling….
Actually, maybe you haven’t heard of the combination before so you don’t know what the appropriate level of excitement is here. Let me help you with that. The correct level of enthusiasm would be a “HELL YES!!!!”
I’m telling you, chocolate & lime… excellent. Lime & rum, excellent. Rum & chocolate, excellent. You just can’t go wrong with it. Now wrap that all up into a single macaron which is a breathtakingly good cookie all on its own, you just have pure magic.
I’m not ashamed to say that my mum was over the moon about them. I think she even managed to disappear 7 of them in a row without blinking. I’d call that a success.
I even got an “these are excellent” from a mate… & he’s not an easy person to please when it comes to food.
So there you have it. I made excellent macarons with a flavour combination that was just killer. Do it, do it now!
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Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Blender - Kenwood - http://amzn.to/2xXQgwU
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Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
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Ingredients / Directions: Chocolate Macaron Shell (follow the instructions from this post)
Ingredients: – 200g icing sugar – 120g unsalted butter, room temp – 15ml dark rum – 10ml lime juice – zest of 1 lime
Directions: 1. combine all the ingredients in a bowl & beat together either with a hand held or stand mixer until smooth, creamy & light in colour & texture. Once ready, transfer the buttercream into a pupping bag fitted with a round nozzle & pipe a little onto the centre of one macaron, add another shell on top & sandwich together. 2. refrigerate the macarons for 24 hours before consuming, this is when they are at their best!