In preparation for my annual birthday tea party, my friend Will and I have been practicing making macarons. After two questionable attempts, we finally got a winning batch after borrowing my neighbor’s stand mixer.
For the cookies themselves we used a traditional Italian meringue recipe, and for the filling we made an earl grey sea salt we got from Food, J’Taime. When William first suggested the caramel filling, I was mildly skeptical (although I love earl grey flavoring, especially in sorbet). Earl grey and salted caramel? Seemed a little strange. Needless to say, I was wrong. The caramel was amazing. I want to make more so I can have a pot on hand to drizzle on everything that I eat.
We dusted the top of the macarons with edible pearl glitter dust. I’ve had a couple bottles of the edible glitter hidden away in my baking cabinet for awhile now, but I haven’t really figured out how to use them until now. I looked up several methods of applying it, and settled on vodka (?!?). Several sources called for mixing the glitter with a little bit of vodka and then brushing it on the surface (the vodka should evaporate with time). I was again a little skeptical, especially since we were about to bring over a couple sample cookies to my neighbors to thank them for the use of their mixer. I did not want to serve them delicate French cookies with a faint aftertaste of Svedka. Luckily, the vodka was tasteless and we got a lovely gold sheen on the cookies.
After all our crazed efforts, the cookies turned out deliciously, and I’m so excited to make more for my birthday.