Sunday, March 3, 2013

Spicy Chocolate & Sriracha Macarons

I know you are probably thinking Hannah, lay off the macaron recipes. And I will, I promise...after this one.

Jeff and I have been on a Sriracha kick lately. It started when I caught the flu and ate nothing but egg drop soup with liberal amounts of Sriracha for a week straight. Now it goes on our tacos, slices of pizza, burgers... you name it.

So naturally I wanted to make something sweet with the spicy sauce. These macarons have a warm, spicy kick thanks to a pinch of cayenne, Sriracha ganache filling and a few strategically placed red pepper flakes.

Ok, that's it. No more mac recipes (for the time being.)

Chocolate and Sriracha Macarons

1. Follow this recipe sifting 3 Tablespoons of dark cocoa powder and 1/4 teaspoon cayenne pepper into the powdered sugar and almond meal before adding the dry ingredients to the meringue
2. After you pipe the macarons onto a baking sheet, sprinkle half of them with a pinch of red pepper flakes (this is just for decoration... use sparingly!)
3. Rest and bake as usual then fill with sriracha ganache

Sriracha Ganache
4 oz chocolate
4 oz cream
2 Teaspoons Sriracha
1/4 teaspoon cayenne pepper
- - -
1. Heat cream to simmer and pour over chocolate, stirring until smooth
2. Add cayenne and Sriracha to taste
3. Cool until thick enough to pipe on cooled macarons

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