This month's Mactweets theme is Decadently Chocolate. Our macs had to have chocolate and "something, anything which will accentuate, complement the chocolate flavor and make for one spectacular mac!"
These are chocolate macarons with a...
As I was walking around the little local supermarket trying to think of my super-exciting flavour, I came upon the chocolate/sweets aisle. This seemed like a suitable hunting ground for Easter. Then I spotted my POP - popping candy!
So these macs are egg shaped chocolate Italian macarons filled with a dark chocolate ganache and strawberry popping candy and finally piped dark chocolate on top.
Because I matured them most of the pop was unfortunately gone. You had to stop chewing and concentrate to detect the sensation. Still, they tasted lovely.
I tried a few other ways of using the candy too: I sprinkled some popping candy on the shells before baking but it melted and lost its fizzle. I also tried sticking some to the dark chocolate on top which worked fizzle-wise but looked a bit weird. I wondered about trying to somehow insert some into the shell after baking - or perhaps just pipe a circle of ganache and sit the candy in the middle. Another time.
Happy Easter! Hope you all have a lovely weekend.
Once again I adapted this Italian method recipe, scaled to 80g egg whites. I subbed 1 tbsp cocoa powder for 1 tbsp icing sugar. I then filled them with a simple 100ml/100g dark chocolate ganache and some of the popping candy. The feet are a bit small and I had a few problems with overcooking on one side of a sheet but otherwise pretty good.