Saturday, May 31, 2008
Ever since my visit to the spice market a couple of months ago I have been dreaming about making saffron macarons. I picked up some wonderful quality Iranian Saffron and just thought it would be perfect to combine this exotic earthy flavor with the light elegant French macarons. It would be like marrying an Arabian prince to a French empress...I'm sure they'd have adorable children! I have never seen saffron macarons, even though I have seen macarons made with all kinds of flowers & spices. Some of my favorites have been Hibiscus Macarons by Tartelette & Lavender Macarons by Aran from Cannelle et Vanille.
Saffron is one of my favorite spices and is usually used in the Mediterranean and Middle Eastern cuisines. It's such a versatile spice that can be used for sweet and savory dishes. It looks like little maroon threads but one you mix it with a wet ingredient it immediately emits this golden yellow color. Its fragrance is intoxicating and taste is very exotic. It's also the most expensive spice in the world. Fortunately, I live in a country where we have easy access to Iran and so we get the best of Iran's wonerful nuts and spices! Which reminds me that I will be making a trip to the spice market soon and will keep my eyes peeled for some very green pistachios. I do hope I find them :)
I used a different Macaron recipe this time and did regret it later as I felt they weren't as successful looking as my previous ones. But boy did they taste good, the aroma coming from the oven as they baked was so fragrant. The recipe I used can be found here, and I just added a teaspoon of saffron and pulsed it with the sugar and almonds. Once you add the wet ingredients the yellow color will emerge. You can also add a couple of drops of yellow food coloring if you want a more intense color. I filled them with dark chocolate whipped ganache.
As I was doing the photo-shoot today I saw a little hand creep it's way into my view-finder. I had to include some pictures of my little cookie monster. She just cracks me up.
Posted by Bakerette at 5:08 PM