There has been a definite change in the air over the past 10 days around Paris. The first sign of autumnal golden leaves are appearing. Slowly but surely.
The sun has been shining but jings, the wind has had more of a mistral effect from the French South than anything else. When that strikes, a 20°C sunny day can feel like you’re in the north of Scotland. And I know what that feels like.
Mornings are becoming chilly; it’s time to put on that coat and admire the colourful scarves making their first fashionable autumnal appearances on the sidewalk. I’m not so sure it’s that fashionable: they’re covering up the first signs of a sore throat. The French always wear scarves to accompany throat infections. It’s vraiment cute.
When Jamie and Deeba posted the MacTweets Mac Attack #23 Challenge for September, it was something that brought back the warm to the cockles. After 4 months of summer dilly-dallying, it was high time I joined in some seasonal fun. The challenge was to celebrate the change of seasons through our passion de macarons.
This past couple of weeks, we’ve been enjoying the brief period of French figs with a quick and easy fig tart and roasted marsala figs with giant coffee macarons and tiramisu cream.
Equinox last week seemed to have an affect on my baking habits this time, however…
… Which axis were my macarons headed for MacTweets?
Pumpkins are gradually appearing but they are not quite there yet. Right now the French markets are proudly displaying mountains of marvelous mushrooms in all shapes and sizes, to herald the start of Autumn. Cepes, trompettes, pieds de mouton, girolles, champignons de Paris and chestnut mushrooms are displayed in all their glory. We even discovered more (this time edible) mushrooms dans le jardin.
Let’s take that one again…
from another angle…
You guessed right. Well, I am officially Mad about Macarons, n’est-ce pas? You are looking at cepes, chestnut mushroom and truffle macarons, inspired by the earth and its axis at this time of year en France.
I followed the same principle as the other savoury mad macs in the book regarding ratio of liquid and cornflour in the filling. I fried some chestnut and cepes mushrooms until they sweated off all their liquid and infused them into the cream, finally blitzing the whole lot and adding a dash of good quality truffle oil. The chocolate dusting on the shells is 100% Belgian chocolate without any sugar. Don’t forget to dust the shells after airing, just before they go in the oven.
Et voilà. I also added just a touch of cayenne in there to give it a kick. We all love macarons with feet but why not give a bit of a kick to them, too? 😉
They are great on their own served as an apéritif with hazelnuts and with a chilled white wine from the Jura, for example. I tried this – especially as it’s the Foire aux Vins just now so need to taste if wines are any good or not before buying more – and they got the thumbs up. Or why not serve them along with some creamy mushroom soup? That certainly gets the conversation going at the dinner table. In any case, you’ll find yourself on another axis when sharing this with friends.
Thanks again to Jamie and Deeba of MacTweets for providing us macaronivores with yet another month of macaron inspiration!
Enjoy the new season!