Surprisingly, macarons get most of their flavour from the fillings sandwiched between them. I’ve tried buttercream and jams, but was on the hunt for a more authetic fruity flavour.
Enter this exciting ganache. It is the perfect balance of creamy, with just a hint of tang, and you don’t even need any artificial colours to get a striking shade of pink in there too.
I’ve kept the shells in their natural colour, but you could easily add in a little powdered food colouring to add a burst of colour. Synthetic food colourings are needed for really bold shades – more natural sources tend to fade on baking.
With practice, macarons are surprisingly speedy to make – it’s possible to whip up a batch in an hour. I think that’s the time it’d take me to bake a batch of brownies! But macarons have the kudos of being far, far more sophisticated.
I really don’t think I’m ever going to be sick of macarons….how can anybody possibly resist such cuteness?