It’s Thanksgiving, so it’s time to make a macaron with traditional Thanksgiving flavors: bergamot and Sichuan black pepper!
Bergamot is an oil extract from the dwarf variety of the Seville orange, commonly used to flavor Earl Grey tea. Having just come back from Chengdu with Sichuan peppers, I realized that the two flavors would complement each other, so I took a recipe for bergamot buttercream filling and added the pepper, as follows:
|For the shells:
||For the filling:
I’d never used dehydrated egg white powder in a recipe before, so I wanted to see what would happen. The answer is, I can’t tell, but it didn’t hurt. The shell tops were a little fragile, but that could have been for any number of reasons; I used the French method, which makes a slightly less sturdy shell.
I haven’t had time to age them fully in the refrigerator, since I’m gifting part of the batch tonight, but based on a preliminary taste test: the victory goes to me, and they taste fantastic.