Bush Tucker Macaroons

Piquant lemon myrtle imparts an intense lemon aroma to this macaroon made with LSA, a mixture of linseed, sunflower seeds and almond meal.




The beautiful, mild flavour of quandong, Australian native peach, pairs well with the aroma of oriental almond (apricot kernel) and peach scented osmanthus flowers.




Together, these ingredients create this exquisite quandong macaroon. The amaretto-like aroma from apricot kernel and peach flavours work wonderfully together. There is a subtle hint of sourness from quandong to balance the sweetness of the meringue. The lovely colour comes from quandong and red fermented rice (ang kak). This macaroon is truly for the connoisseur.




Wattleseeds give these macaroons their hazelnut-coffee-chocolate flavour. The perfect pairing for wattleseed is vanilla cream, chocolate, and fruit like pears, peaches or berries.

Read more...

Salted Black Sesame Macaroon

Post in progress.....

Black Sesame Macaroon

55 g black sesame seeds, milled*
75 g icing
40 egg white (from 1 x 67 g egg)
15 g sugar
1/4 t salt
1/2 teaspoon water, optional

To make these macaroons, check out instructions listed by David Lebovitz or use the method found at this restaurant. In a nutshell, process sesame seeds with icing and fold into a meringue made with the remaining sugar. The meringue can be made using French (slow sugar addition), Swiss (bain marie) or Italian (sugar syrup) methods.

This macaroon is designed to be eaten without filling. Suitable fillings include vanilla cream, caramel/butterscotch, palm sugar/coconut, chocolate and jasmine rice ganache.

*To mill the black sesame seeds, freeze beforehand. Mill in a spice grinder using short bursts. Freeze again should oil forms during milling. Finish milling with icing and return to the freezer. Just before making the macaroons, remove from the freezer and process to aerate and remove clumps. The milled black sesame and icing sugar mixture resembles a fine grey powder, not an oily paste.

For a dramatic look, sprinkle with black sesame seeds before cooking.

Read more...