The combination of blackcurrant and mint is a fabulous one, and when used to flavour macarons you have the most sublime little sweet treats.
I am currently doing several macaron masterclasses and this is one of the flavours of macarons I did with one of them: a masterclass for a group of lovely people who bid for me in an auction at the Savoy Hotel, London. It was real honour to have been one of the lots!
I love blackcurrant in any form, but mixed with lemon curd and melted white chocolate – with just a hint of mint – and you have the most wonderfully tangy, refreshing experience.
Blackcurrant and mint “ganache”
This is a cheat’s ganache: simply the ingredients below, beaten together until smooth and left in the fridge for a couple of hours for the chocolate to set.
You get a fruity spread that holds its shape fully – which is what you want when filling macarons.
- 200g lemon curd
- 2 tablespoons blackcurrant powder (or use 4-5 tablespoons blackcurrant puree by passing fresh, frozen or tinned blackcurrants through a sieve)
- 100-120g melted white chocolate (use a little more if using blackcurrant puree)
- 1 drop of mint extract
My recipe for macarons, which has details for every step of the process, including top tips and troubleshooting pointers, can be found here.
For this shells for this batch, I used:
- 80g egg white
- 80g caster sugar
- 100g icing sugar
- 100g ground almonds
- 1/4 teaspoon of powdered green food colouring
- 2 drops of mint extract
Other macaron flavours
Some of my favourite macaron flavours include the following:
- Tiramisu macarons
- blueberry & raspberry macarons
- smoked salted caramel & bitter chocolate macarons
- Pimms macarons
But for a great savoury macaron:
Don’t get at all put off by a savoury macaron. These smoked salmon and horseradish macarons are to die for, and always vanish quickly! They are not too sweet: the trick with them is to have an intensely savoury filling to balance the shells.