The month of October is zipping by really quickly and before we know it, Halloween beckons. So I got busy in the kitchen, whipping up more pink macarons to commemorate Breast Cancer Awareness Month. See here for my first effort and how these Pink Macarons are linked to Breast Cancer Awareness for October. I wasn’t too pleased with the peaks so I started a convo with Aldine and she suggested that I give the batter a couple more folds before piping them. I tried and it worked, peaks be gone!
Also, to prevent my shells from burning (which they tend to), I placed my tray of macarons on the lowest shelf and under another baking tray that acted as a shield. Then like a curious child, I watched and waited patiently to see if the macaron shells will rise. Rise they did and they actually formed lovingly huge feet! I was overjoyed for these pink ones are truly the best I’ve baked up so far in my macaron journey. Doncha think so?
I decided to go a little adventurous with the filling for this lovely batch of macarons too. This time round, a twist on the usual ‘Strawberries and Cream’. As we are now into Autumn, fresh strawberries are starting to be a rarity in the supermarket. So what I’ve done was to pop some strawberries in the freezer in case of a baking emergency. You see, I had a conversation with my cousin the other day on cream puffs and she suggested that I try filling my cream puffs with some strawberries drizzled with balsamic. I’ve tried them before and I knew that could work, so I decided to see if I could replicate this theory for the pink macarons. So I dug into my reserve of frozen strawberries, mixed and matched the different flavours. The result? A flavour which turned out to be rather interesting and not-to-sweet.
The Man tasted these and he gave me the thumbs up for coming up with this funky filling. So I think I did pretty okay. The weather hasn’t been very kind of late, so this was the best picture that I managed to capture of these pink macarons – my second attempt to raise awareness on breast cancer.
If you are reading this, please encourage your loved ones to go for regular check-ups (mammograms, self-examinations). There is no cure for breast cancer as yet, but early detection is the most effective weapon in the fight against breast cancer.
Blog-friends, R from the Pleasure Monger and Sherie from Maameemoo have also done a beautiful job in raising awareness on Breast Cancer through their special pink creations that they have masterfully whipped up in their kitchens. You should go check them out if you haven’t done so.
Pink Macarons filled with Strawberry Balsamic Mascarpone
Click here for the recipe on the macaron shells.
For the Strawberry Balsamic Mascarpone Filling
- 3-4 frozen strawberries
- 3-4 tablespoons of Mascarpone Cheese
- 1-2 teaspoons of balsamic vinegar (Aceto Basalmico)
- Chopped frozen strawberries into tiny bits. Place the chopped strawberries in a food processor and blitz till fine.
- Sieve the processed strawberries and retain pulp of strawberries.
- Place strawberry pulp into a small bowl and stir in the balsamic vinegar.
- Add Mascarpone Cheese and mix well.
- Cover and chill.
- Spread the Strawberry Balsamic Mascarpone filling on one part of the macaron shell.
- Sandwich and you are done!
It’s recommended that you let the flavours sit inside the macaron for 24 to 48 hours before having them.
I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.