Chocolate and Raspberry Macaron Mess
It is a fabulous dessert and is sure to elevate you to the ranks of gourmet cook when served up. The beauty of it is the time it takes to knock it together! Literally none…..done in minutes! There is also very little you can do to go wrong! Hence, the thumbs up!!!!!!!finding my feet with chocolate macarons, I knew I would fail in some aspects and I actually looked forward to that bit the most. For I knew already what I would do – make a chocolate and raspberry macaron mess, which is exactly what I did with my broken, cracked and un-presentable macarons!Eton Mess, traditionally, a combination of broken meringues, cream and strawberries. Of course, like with most things gastro, numerous variations now exist. Sometimes raspberries are used instead/in combination with strawberries, the cream may be ditched for Greek/Turkish yoghurt, crème fraiche, sour cream, ice cream or a combination of all of these and you’ll even find a few recipes with shots of wine and alcohol.
Of course, there are also people like me, who’ve made them before with store-bought meringues, as opposed to homemade! Forgive me. I’ll use the 3 kids excuse this time :-)!!!!
The last time I had Eton mess was in the autumn when we (the husband and I) went to London and so I decided that I would update this stat!Macattack 3. The challenge was ‘Out with the old, in with the new!’ Deeba and Jamie implored us to
DO SOMETHING OR ADD SOMETHING YOU’VE NEVER DONE BEFORE BUT HAVE ALWAYS WANTED TO TRY!“Maybe drying out fruit to create a flavor/color powder, try Italian meringue, try new flavor combos, try getting feet if you’ve never done that before… or use your macs to create a new dessert. What you need75g crushed/broken up (chocolate) macarons 200g whole raspberries 2 tablespoons icing sugar 40 ml cream 2 tablespoons crème fraiche 2 tablespoons chocolate liqueur (like Baileys Irish Cream or the White Liqueur in Tia Maria) To garnish: Mint leaves, whole raspberries and mini macaron halves Then add the 10-12 whole raspberries. Stir again and place a lid over the cream/wrap some cling film over the top. Refrigerate till ready to serve.
The freshness and light tartness of creme fraiche is balanced by the richness of the cream and evened out by the icing sugar to give a smooth, silky blend!