There are a plethora of baking competitions around in the run up to the Jubilee and it got me thinking about traditional British desserts and how much they are a part of our every day life. Think about it, bread and butter pudding, angel delight, jam roly poly… everyone has eaten these desserts (everyone from a dessert obsessed family that is!).
And I’m proud of our British desserts. They are a universal source of joy. Whether it’s an apple crumble, a treacle tart or a trifle, you will find each have their enthusiasts up and down the UK, ready to fight for their honour should the conversation require it. Call me crazy, but people bond over dessert. Everyone eats dessert, the Queen, the business man, the middle class Boden-clad mum, the chavs… EVERYONE eats dessert (albeit differing in frequency and quantity). DESSERT HAS POWER.
Anyway, back to why I started this post, our supernatural, magically-endowed British desserts inspired me to make Diamond Jubilee macarons. Macarons not only to celebrate Her Majesty’s sixty years on the throne, but also to pay homage the fine desserts of the land she rules. Desserts don’t get enough credit, homage should be paid to them more often (did I mention I love dessert?).
So without further ado, here is one of my Jubilee inspired macarons… (the recipes for the macarons themselves can be found here) and there will be another Jubilee inspired macaron posted at some point this week so subscribe for updates straight to your inbox or just keep checking back :)
Eton Mess Macarons:
A pink macaron shell filled with whipped cream, crushed meringue and fresh strawberries.
- Make a small batch of meringue (you can find an excellent “how-to” from Delia here), crush it into small pieces and mix it into some whipped double cream.
- Cut a 3cm (approx) section from the end of a strawberry and cut it in half lengthways.
- Using a piping bag, pipe enough cream onto the macaron shell to securely stick the the strawberry pieces (pointy end facing up) to the filling and carefully fill the gaps in-between the strawberries with more cream.
- Top with another macaron shell.
Some useful tips:
- do not over-whip the cream as it will become very difficult to pipe. I tend to under whip the cream slightly as it gets beat around a bit more as I’m spooning it into the piping bag.
- for piping the cream you must use a plastic piping bag, not a home made baking paper one. I find the moistness of the cream soaks into the paper and causes it to tear very easily.