Tuesday, November 30, 2010

Macaron Trend Carries into Holiday Season

From Gossip Girl to gourmet chefs to casual get-togethers, the French macaron (not to be confused with its American counterpart, the “macaroon”) is seemingly everywhere these days.

Cooks can’t get enough of the sweet, so much so that it’s supplanted the trendy treat of years past, the humble cupcake. And now that the spotlight is shining brightly on the pastry, fresh takes are needed to keep its newly found status from going stale.

Enter all-natural honey. One of the sweetener’s specialties is serving as the perfect secret ingredient, something that distinguishes a recipe but still keeps taste buds guessing. With honey’s help, the macaron becomes a delectable yet unexpected holiday treat.

The Mango Lime Buttercream recipe below (and viewable online here) from the National Honey Board can serve as the perfect filling for a beginning macaron maker. Simply sandwich meringue cookies around it and you’re good to go.

Bon appétit!

Mango Lime Buttercream Frosting

Makes 12-14 servings

1/2 cup butter, softened
1/2 cup ripe mango, puréed
Zest and juice (1/4 cup) of one lime
2 tablespoons Wildflower honey*
4 to 5 cups powdered sugar
In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. *Any mild-flavored honey such as Clover may be used

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