It’s macaron time again! In case, someone is still doing very well with New Year’s resolutions of cutting down sweet treats, then it may be wiser to turn away. Right about now that is.
A few weeks back, I’ve made lavender macarons paired with vanilla-honey mascarpone; to say that they were good would be gravest of understatements. Lavender has scented the shells so delicately, that ever since I have been adding it to many other sweet treats. Not all of them were a success, I must say. Ice creams worked great, other sort of creamy things as well but the cookies and cakes… Lets just say they tasted somewhere between soap and bland. At the point where I was starting to doubt my cooking abilities and was considering to quit baking with lavender altogether, I’ve made lavender macarons, again. It worked. Perfectly. The shells turned to be so subtle and brought out the best of lavender that the small baking misfortunes were quickly forgotten and I am considering to embark on another cooking with lavender odyssey.
For the filling this time, raspberries and mascarpone were combined with a light touch of rose syrup for an amazing cream: fresh, creamy and just a little sour, blending flawlessly with lavender flavoured shells.
Bake the macaron shells according the instructions here.
1-2 tablespoons powder sugar
2 tablespoons rose syrup
Process: Blend the raspberries and pass them through a very fine sieve, stir in the sugar and rose syrup, followed by mascarpone. If the mascarpone cream is a little liquid, place it in the fridge. When firm enough to handle, pipe some of the cream on more or less equal macarons and place them in the fridge for at least 24 hours to allow the texture to develop. 1-2 hours before serving take out of the fridge and taste the most delightful macarons.