The holidays are over and all of the gifts are unwrapped and packed away. What did you all get for Christmas?
I got curd.
Yes, you read that right. I got curd.
Now, like many Americans, when I was growing up I hadn't heard much of curd outside of little Miss Muffet's curd and whey snack (which is actually more like cottage cheese, but I digress...).
True curd is actually a dessert spread, similar to jam or jelly, but thick like pudding and very sweet. Fruit curds are a fancy dessert's best friend, like scones, tarts, and the French Macaron. It's a perfect pair for a fancy tea party.
While lemon curd is a common companion to the macaron, but there are many other flavors of curd around to try. This Christmas, I was given a jar of coconut curd from my mother-in-law. Inspired by the coconut chocolate candies that I make every holiday, I just knew that chocolate macaron shells would be a delicious pairing with the sweet coconut curd.
Coconut curd is a smooth white mix with tiny fragments of coconut flakes. The texture is thinner and smoother than pudding and a bit sticky on the fingers, but it holds its shape well inside the macaron sandwich and can be a bit stiff if refrigerated.
This chocolate macaron shell is based on my favorite recipe mix by Raspberri Cupcake. It's a very thick and hardy balance between almond flour and sugar, so it turns out nearly perfect for me every time. I highly recommend her recipe.
Did any of you bakers and foodies got special ingredients to play with in the kitchen? I'd love to hear all about it!
Flaunt it Friday,