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?
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 –
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)
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.
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!
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
Blend all the ingredients together in a food processor. (I used my thermochef, turbo boost for 4 seconds).
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!)
*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?