Macroon sandwich creme recipe.

 Macroon is a french desert which requires lots of practice to get that closeness to perfection. It's a versatile desert in which  many diffferent combinations of flavours can be incorporated and even savory materials can do magic..just like BASIL. I have tried the fusion of freshness of basil and sweetness of strawberry. Just tear up the basil and add it to the cooked strawberry coulis. 

For the coulis..all you will need is some fresh strawberries and 2-3 tablespoons of sugar. (Don't use brown sugar as it will just deviate the sweet and fresh taste of strawberry to a very distinct flavour which will taste very weird and will not compliment the taste of the macroons.) Just chop up the strawberries and cook it on low flame and mash it up and then add the suagr to it and cook it till it thickens. And after the coulis cools down add the basil by tearing it. Don't use knife to chop it up as chopping it with knife will oxidize the fresh flavour of basil.

Remember...the flavour of macroons also matters. So you can use this filling in a mild flavoured macroon where both of glavours will not over power and will compliment each other properly.

 And just pipe it out and...there you have it. Try it...you are gonna love it. 

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