Sweet Corn Macarons

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
30g sugar
50g creamed corn
100ml cream
salt to taste

Over a bain marie, whisk egg yolks, sugar and cream together until mixture becomes thick (custard like consistency).

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Corn Egg Drop Soup

I have developed a habit of being very strict with my grocery shopping so that I don’t end up with too many leftovers or forget that I even have things in the fridge and end up having to toss out mouldy, rotting food. It is such a waste and I like having an empty fridge – it’s part of my organising mania.

Anyway, I made some corn egg drop soup today. It’s such a simple and nutritious dish – I saw it on Pinterest recently and just had to try it out.

Recipe from here. If you want it to be more filling you could add some shredded chicken to it too. It was delicious.