Mojito Macarons Recipe
Mojito Macarons with a fresh lime curd & an ultra creamy and soft mojito swiss meringue butter cream. Tastes exactly like the cocktail.
“Honey, do you want a macashroom?”
These mojito macarons are zingy, creamy, sweet and fresh. They have a subtle taste of the cocktail “Mojito”, which is known for the taste of mint, cane sugar, rum and lime. As everyone else, I’m a big fan of this cocktail and with a past as a bartender, it did not take long to mix it all up into a little flavorful macaron.
As you can see the shells to this macaron is not quite on a level with my other macarons recipes.
“They look like small mushrooms” my boyfriend said. After I had gambled with the addition of fruit color just before they were piped out, instead of adding it as soon as the meringue was stiff. I would give it a try making a green marbling on the shells, in stead of being completely green. I was well aware that it would cause trouble, but I learn through mistakes, so I did it anyway and now I understand macarons a lot better. It was worth it. When I add food coloring to the dough that late in the process it creates a wet layer on top of the macaron. This causes the part of the macaron shell without color to dry up befor the colored part of the shell. If you then bake them when the part of the shell without color is dried out, they will crack because of the wet food color on top. If you then wait until the colored part is dry, the edges of the shell(without food color) will be too dry. This causes the macarons to raise up, get a sharp edge and look like, YES! Mushrooms! Or you could say a macashroom? 😉
So after 2 hours of baking and 100 times thinking “Ohh yes. Of course, now I know why I shouldn’t have done that” and “Why do i always try when i know it will probably not work?” my response was “Thanks Honey, I can see that. Want a mojito-macashroom?”
It’s not as exciting to test your oven, but it’s definitely worth it when your macarons come out perfect.