Playing with Flavors

I was delightfully surprised two weeks ago when a contact of mine sent me flavors I have had a hard time purchasing. My gratefulness soon turned to ideas for macarons and some recipes I am still perfecting. Of course I sent this very generous person pictures of these heavenly pastries.

Pomegranate Macarons with White Chocolate Crème Mousse and
Macaron aux Bleuets with White Chocolate Crème Mousse
As any one who has ever read my blog knows I have an obsessions with the French Macaron and love to play with flavoring the shells as well as the filling. So when I received an early Christmas present, the natural, organic flavors, (yes to me this was an early Christmas!) I cracked open a dozen eggs and proceeded to separate the whites. No worries I created more desserts with the yolks, but that is another blog.
Placed them, the egg whites, safely away in the back refrigerator and waited four days. Believe me the wait was excruciating, but I survived by baking with Sydney!Since I don’t want to bore you with the four days of waiting I will just fast forward to Saturday. 

We decided to work with the blueberry macarons first, since it is blueberry season, they’re more accessible, and I happen to love blueberries.
Blueberries remind of long summer days were the sun doesn’t set till 9:00 p.m. This summer has come and almost gone, life seems to become faster paced as the season changes to fall, the air becomes crisp and cool, schools are back in session. I seem to always go through “end of summer blues”ever year (then I remember I like all the seasons and all the months, except January), but this year it is exceptionally melancholy… as I’ve mentioned in previous blogs my only child is starting college out of state (at Knox College) of course and washed 

Time to put attention to to the development of Macaron aux Bleuets with White Chocolate Crème Mousse. The standing mixer comes up and the Italian Meringue begins.
Powder sugar, almonds, water, eggs white, and superfine sugar all are weighed and formulated on the counter top, the assembly begins for easy organized chaos (how we bake best together). Actually it’s just chaotic, but it is pretty coordinated. 

While the Macaron aux Bleuets wait for their skins to develop, we move on to the Pomegranate Macarons. Pomegranates regretfully are not in season during the summer, but I have PAMA, pomegranate extract, and POM pomegranate juice. 

As I indicated earlier I tend to become dispirited towards the end of summer till I remember Fall is a pretty “cool” season too. The crispness of the air, apples, cranberries, pumpkins, and of course pomegranates are in season, Halloween, and Thanksgiving are a part of the Fall Festivities (Sydney is back from school for a six week break!)

Same ritual begins all over again, the measuring, formulating, and organized chaos. Now folding the meringue and almond mixture, Sydney clears the decks; piping begins, the Pomegranate macarons are lined up with the Macaron aux Bleuets to develop skins too!

Macaron aux Bleuets are finally ready for the preheated oven and baking, by the time all four trays of Bleuets are done the Pomegranate Macarons will have their skins and go through the same baking process.
The early evening is now approaching time to create the White Chocolate Crème Mousse, take the mixer bowl and whisk out of the freezer, whip a cloud crème add the chocolate, match the macarons for size,  pipe the filling on one side and sandwich the top. 

Voila two new and mouthwatering delicious macarons!


  1. Dropped by after researching google to get a term I can write a paper on for class helped a lot thanks bunches :)

  2. Thanks for putting this together – what a great reference for macarons, I have never thought of flavoring the shell. By the way will you be posting some macaron recipes?

  3. Thanks for your post. I’ve been thinking about writing a very similar post over the last few weeks, I’ll probably keep it short and sweet and link to this instead if thats cool. Thanks.

  4. You certainly have some agreeable opinions and views. Your blog provides a fresh look at the subject.

  5. Hi, I really liked the article you wrote, and I wanted to use it on my blog as well. If I provide a link back to your site and credit you as the source, can I use it? Please let me know, I’ve left you my contact details.

  6. You macaron pictures look like art

  7. Yes, that would be fine

  8. Hey, I came across your website and see your using WordPress, where did you get your theme. It is the best one I have seen. You’re a pretty good writer.

  9. You and your daughter must have a lot of fun baking together.

  10. You actually make it seem so easy with your presentation but I find this matter to be really something that I think I would never understand. It seems too complicated and very broad for me. I am looking forward for your next post, I will try to get the hang of it!

  11. I was looking for crucial information on this subject. The information was important as I am about to launch my own portal. Thanks for providing a missing link in my business. I will baklink you

  12. tastebub sensual overload. :)

  13. Hmm. I always find your site informative.

  14. Im glad to see this informative article. Thanks for such helpful and useful post.

  15. If you do not mind me asking, just what are you using to prevent junk responses? I noticed your site is nice and totally free from all the spam bots leaving comments. I have got another blog myself, and I like to keep responses open so I do not have to come on and approve them all the time, but the spam plugins I have tried out are generally failing to block even the most obvious and basic spam responses. Is there something decent out there that does a good job or is my only hope to keep them moderated or just close them all together? Thank you

  16. your a very special writer, i enjoy reading your posts

  17. Iíd must agree with you here. Which is not one thing I often do! I get pleasure from studying a post that may make folks think. Also, thanks for allowing me to remark!

  18. Itís laborious to find educated individuals on this matter, however you sound like you recognize what youíre talking about! Thanks

  19. great post

  20. Fun blog, you make blogging look easy! Love your theme.

  21. I haven’t had a descent macaron in years. Yours look great, but the time and effort in making them is something that I can’t do, by any chance can I purchase a dozen? What is the shipping charges?

  22. These look irresistible and what an amazing dessert.

  23. I really like some of you post

  24. This is very interesting, You are a very skilled blogger. I’ve joined your feed and look forward to seeking more of your fantastic post. Also, I’ve shared your site in my social networks!

  25. Love the flavors and colors you picked. Great post

  26. Mango is one of favorite flavors; very innovative of you to find away to make a macaron with it!

  27. Woah. Thanks for this great post. Very informative contnet and I learned a lot from this post. I hope you continue to post more about this as it would be beneficial to all.

  28. Perfect mac attack indeed – love the color on those!

  29. Wow! I mean how gorgeous can these lil’ things be! I could type down an entire list of adjectives here, but i am not sure if they’ll do justice enough to these lil’ beauties! Yup, your macaros and very dainty and pretty feet .

  30. Love the flavours and the pictures are fantastic as always.

  31. I always wonder how long to beat the egg whites for. It seems like I get to soft peaks very quickly and then to stiff peaks really fast after adding the sugar. I don’t ever really achieve the shiny consistency people write about. I suspect this is my problem. Suggestions?

  32. Hello! Someone in my Facebook group shared this website with us so I came to look it over. I’m definitely enjoying the information. I’m book-marking and will be tweeting this to my followers! Terrific blog and wonderful design.

  33. Thanks for this lovely post. I like having a page I can refer to for more information. :)

  34. These look absolutely gorgeous and yummy!

  35. Thanks just like a support to charming the metre to deliberate this.

  36. I just wanted to say thanks all over again for this hints shown by you. Because I signed up at many different posts about this topic. So far your site has the most value!

  37. Admiring every one of the effort you put directly into your blog. I particular liked this article on macaron flavors. T

  38. Very good article, a bunch of really good information. I am going to show my friends and ask them what they think.

  39. Love the colours! Your macs look stunning. Fabulous job are you a professional chef

  40. Good post! I have a random question for you. How do you get your blog indexed by bing? I have a related web blog.

  41. Hi I am so happy I found your weblog, I really found you by mistake, while I was searching on Askjeeve for something else, Anyhow I am here now and would just like to say thank you for a tremendous post and a all round entertaining blog (I also love the theme/design), I don’t have time to browse it all at the minute but I have saved it and also included your RSS feeds, so when I have time I will be back to read much more, Please do keep up the fantastic work.

  42. This is the hottest that I??ve learn online! Keep up the nice work.

  43. Real clear web site , regards for this post.


  1. The Fruit Machine Guy - Another Title... I saw recently so sending a trackback to my site, thx again Si...
  2. Colleen - I just gained 15 pounds looking at your gorgeous macarons, the mango has to my favorite.

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