One of my favourite childhood sandwich spreads was kaya – a spread very similar in flavour to salted caramel, except coconut-y in flavour. I decided to make some kaya macarons because I had some coconut cream available.
I made these with the French method with the oven just a bit too hot – the tops browned a little. Other than that though everything turned out the way I wanted it to. I decorated the shells with some dessicated coconut.
You can get the kaya recipe here. For the kaya buttercream, recipe is below:
50g butter, softened
Cream butter and add kaya until incorporated. Pipe into macaron shells.
I wanted to make something simple and sweet today and settled for some Nutella mousse. 3 ingredients – how much simpler can a recipe get?
Finishing salt, for garnishing
- Whip cream into soft peaks.
- Add nutella to the mix and continue whipping until firm peaks are achieved.
- Scoop or pipe into glasses.
- Sprinkle some salt of choice on top.
I decorated mine with a hazelnut and some black lava salt (the latest addition to my salt collection). The flakes were nice and big and I think the contrast is lovely. I love adding salt to my desserts these days – I feel it brings out the subtle flavours and cuts through the excessive sweetness.