I used this curd in two recipes; to fill my Cocoa Spice Cake and my Pistachio Macarons. I was also thinking it would be good in a tart shell with a thin layer of dark chocolate ganache at the bottom and some whipped mascarpone cream on top.
This was my non-dairy alternative to a cream filling in macarons for someone with a dairy allergy.
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This 7-Minute Frosting is flavored with orange and ginger to compliment the Cocoa Spice Cake with Orange-Ginger Curd Filling. Since it’s a light, fluffy frosting it complemented the cake and filling well.
I did this while trying to find the right filling for a Pistachio Macaron. A 7-Minute frosting is basically egg whites and sugar with different flavors added. The trick is to whip it correctly while cooking it over the bain marie. It comes out with a marshmallow like texture and flavor. The only thing different about a marshmallow is that it contains gelatin to hold it’s shape.
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This Cocoa Spice Cake has a light cocoa and spice flavor and is filled with an Orange-Ginger Curd and frosted with an Orange-Ginger 7-minute frosting.
The flavor combination is awesome with just the right balance of flavors and sweetness.
We had a request from an acquaintance for a non-dairy option to serve as a cake. She was already doing a wedding cake and I originally said she could do a small Angel Food Cake. Then it popped into my head that I could make macarons that were non-dairy. I just had to figure out the right fillings.
Then I had an inspiration from a Masterchef New Zealand final episode. They called it the Flower Macaron Tower on the show. They used buttercream to attach their macarons but that was out for me with the non-dairy request so we used toothpicks.
By Sharon | Wordless Wednesday
Coriander Coconut Fish Curry, Lemon Rice, Vegetable Samosas, Cucumber Raita