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Next challenge I've set for myself: pistachio macarons w/ date filling
Posted on 1/27/16 at 3:08 pm
Posted on 1/27/16 at 3:08 pm
Was messing around on the ChefSteps website (best $24 I've ever spent) and saw a recipe for pistachio macarons that looks fantastic. Decided I'm going to do that, but I want to work in a date based filling, and then thought I'd get really crazy once that's solid and work in some cayenne into the filling. Thinking a little crisp and crumble, salty pistachio from the cookie, sticky sweet filling with a pop of citrus from some orange zest, and the nice tongue zing from the cayenne - just enough to get a little tingle.
Is this pure lunacy? Probably.
Would y'all eat it?
Is this pure lunacy? Probably.
Would y'all eat it?
This post was edited on 1/27/16 at 3:10 pm
4
Posted on 1/27/16 at 3:25 pm to Schwartz
Sure, I'd try it; dates and pistachios are dead-center mass of Middle Eastern/North African traditional pastry flavors, along w/orange or rosewater. Dunno why you'd consider the classic combo lunacy...mamoul cookies are usually stuffed w/a date & pistachio filling. Damn, now I want a mamoul.
As for people trying it, wacky macarons aren't anything new. Pierre Herme's ketchup macarons made a splash six or seven years ago, when the macaron hysteria was at its peak. One of his 2015 standouts was a mandarin/olive oil/cucumber water flavor.
Creative eclairs are the Parisien craze of the moment. Mon Eclair is doing to eclairs what Herme did for macarons. See 'em here: LINK
As for people trying it, wacky macarons aren't anything new. Pierre Herme's ketchup macarons made a splash six or seven years ago, when the macaron hysteria was at its peak. One of his 2015 standouts was a mandarin/olive oil/cucumber water flavor.
Creative eclairs are the Parisien craze of the moment. Mon Eclair is doing to eclairs what Herme did for macarons. See 'em here: LINK
Posted on 1/27/16 at 3:30 pm to Schwartz
That sounds very Jewy
Posted on 1/27/16 at 3:34 pm to hungryone
I don't know who you are, but I think I like you.
Posted on 1/27/16 at 4:02 pm to Schwartz
She knows food.
I'd try them! Please take lots of pics of the process and share it here.
I'd try them! Please take lots of pics of the process and share it here.
Posted on 1/27/16 at 4:42 pm to Darla Hood
Will do! Going to work from home tomorrow and planning on making a small batch. I don't have piping tips, but should be able to make do.
Posted on 1/27/16 at 4:49 pm to Schwartz
Good luck, don't overmix the batter when you add the ground almonds and let 'em rest before you put into the oven if you want good "feet".
Posted on 1/27/16 at 4:50 pm to Schwartz
As someone who adores pistachio macarons above practically any other dessert, that sounds like an abomination.
Doesn't mean it won't taste good, though
Doesn't mean it won't taste good, though
Posted on 1/27/16 at 4:52 pm to Schwartz
I've received a lot of knowledge on sous vide cooking from that website.
Posted on 1/27/16 at 4:57 pm to hungryone
I remember from school that the resting is by far the most important step. My patience will be tested. There was a reason I didn't pursue pastry.
Posted on 1/27/16 at 5:11 pm to Schwartz
quote:
I don't have piping tips, but should be able to make do.
You can cut the corner from the bottom of a ziplock bag.
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