I’ve been keeping a secret from you, readers …….. sugar and I broke up a few months ago*.
Nothing major happened, our relationship had simply run its course and I decided it was time to move on.
So what do you do when you’re getting over a break up?
Dramatically change your hairstyle?
Listen to sad songs and stare out the window, while pretending you’re in a music video?
Drink wine and sing karaoke?
unfriend/unfollow?
Burn the mix tape he gave you?
In my opinion, living well is the best revenge – there’s nothing like upgrading to something better.
Sugar, I’d like to introduce you to some of my new best friends –
Savoury Macarons
(makes 24)
Ingredients:
160g egg whites (room temperature)
140g ground almonds
1 tsp salt
1 tsp food colouring (I chose purple and green as a colour contrast against the fillings I’d chosen)
Method:
Whip the egg whites and salt together to form soft peaks. (I used my thermochef: butterfly in, 4-5 minutes, speed 4)
Add food colouring and whip until combined. (Don’t over whip the whites or they’ll return to liquid.)
Fold in the almond meal and add to a piping bag with a 1cm nozzle. The mixture should run, but still hold its form.
Pipe the mixture into 1 inch circles, leaving a 2cm gap between macarons.
Bake in a low oven (130C fan forced) for fifteen minutes.
Reduce the heat to 90C and cook for a further hour.
Verdict:
I think these savoury macarons are best prepared close to serving. They started to soften after a few hours – perhaps the Queensland humidity is to blame. I would also fill these macarons just before serving, for the same reason.
I filled some of my macarons with sour cream and fresh ocean trout, some with salsa verde and others with a beetroot filling (recipe below).
Next time I’ll make the macarons a touch larger and add a cooked scallop inside – a little scallop macaron burger – yum!
Beetroot Filling
Ingredients:
450g can baby beetroot, drained
200g natural yoghurt
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tbsp lemon juice
salt and pepper
Method:
Blend all the ingredients together in a food processor. (I used my thermochef, turbo boost for 4 seconds).
Verdict:
The colour was great. It complemented the macarons beautifully.
The macarons were a real talking point. Our Melbourne Cup guests were anticipating a sweet (albeit lumpy) macaron and were surprised by the beetroot flavour.
A good fun, sugar-free party food – ideal accompanied with a glass of champagne (which is also mercifully very low in sugar!)
These were my first batch – too dry. I changed the egg white:almond meal ratio for the green batch and was much happier with the way they turned out.
*Alright – if I’m really honest, sugar and I are still having the occasional booty call (usually on the weekend). It’s good while it lasts, but I always regret it when I’m felt feeling inflated afterwards.
So I’m throwing it out there – what’s the best way to get over a break up?
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As I have said before you are so clever with words and now it looks like cooking as well. I just love your cooker and a looker blogs they are always so interesting and funny. Good luck with your gourmet Carden cook upon Saturday. I would have loved to have come but I’ve got my cousins wedding at lunch time. Dawn
Thanks Dawn. You’re a sweetheart! I’ve spoken with the Gourmet Garden rep today. She said they’ll be filming the cook off, and I’ll be able to share the video here on the blog! So you won’t be missing anything – have fun at the wedding. xx
wow! They look amazing.
Oh my goodness! I have never considered a savory Macaron! It’s very Hestian of you.. I would have completely been expecting my mouthful to be filled with sweetness, especially with the lovely bright purple and pink ones.
(FYBF neighbour)
Thanks iSophie – I felt like I was channelling Heston too! I doubt he would have approved of my chunky first versions though. 🙂
They look amazing! I never, ever would have thought to do something like that. Love the colours too.
I would never have thought of making savoury macaroons! Don’t know that I would actually do it, but I’m ridiculously fussy so that says more about me than it does about beet root filling. I think. It’s an awesome revenge though 🙂
Thanks Jess.
They look so interesting! What a brilliant concept. Unfortunately all macarons, sweet or savoury are not welcome in this house as my husband has a severe nut allergy, and I’d prefer to keep him around for a while longer!
Definitely swerve these then Sim! I made my own almond meal for the green batch – I was too lazy to blanch the almonds first – that’s why they’ve got little brown flecks in them.
We have also broken up with sugar, it’t nasty stuff. Just by cutting out refined sugar I’ve lost 5kgs. No exercise or diet change. Your macarons look wonderful!
Prue x
Oh yum! I’ve never had a sweet tooth, I love savoury! These look delicious. 🙂
How did your cook of go on Saturday. Looking forward to seeing it on video.