I absolutely adore bite sized food and sweets if you haven’t already noticed – there’s nothing I enjoy more than making food that looks good. Shallow me.
Anyway, decided to put these together for a snack last night – cherry tomatoes, baby bocconcini and basil, served with olive oil and reduced balsamic vinegar.
I love balsamic vinegar when it’s reduced – the resultant sticky, sweet and dark fluid is heaven. So simple too – just simmer balsamic vinegar in a pot until thick and sweet. Unfortunately, my reduction activities left me with an apartment that smells like i painted the walls with vinegar. :(
I’m always looking for new and interesting flavors to try out when it comes to macarons. Sure, I do enjoy the traditional flavors but I can buy those easily. If one is going to make something at home one should experiment, right?
I had some leftover creamed corn from my previous corn egg drop soup venture and decided to give corn macarons a try. Growing up in Malaysia, I really enjoyed eating corn ice cream and I wanted to emulate that flavor in a macaron.
It really wasn’t that hard and I am absolutely thrilled with the results!
Recipe for sweet corn filling below. Shells can be made according to your favourite macaron recipe and colored orange. I topped mine with a corn flake.
2 egg yolks
50g creamed corn
salt to taste
Over a bain marie, whisk egg yolks, sugar and cream together until mixture becomes thick (custard like consistency).