Cherimoya white chocolate macarons with tajin
I love this spice on everything! It packs a chili lime punch.
a quickr pickr post
Wednesday, March 23, 2011
A second helping inspired by mac tweets
I have a cherimoya tree in my back yard so I thought is make some white chocolate ganache with a cherimoya base. I sprinkled the tajin on afterwards, as it tends to melt into stuff. I love tajin on cherimoyas and it was pretty interesting on a cookie!
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I love Cherimoya! what a great idea for a mac flavor.
ReplyDeleteWhat does Cherimoya taste like it sounds fantastic?
ReplyDeleteCherimoyas have their own taste and I describe it a tropical, but it is also known as a custard apple, so sort of custardy and fruity :)
ReplyDeleteNothing inspires like inspiration...and you have me gobsmacked! Never heard of any of these...and am so glad to discover more foodie delights! Fabulous pairing. Thank you for bringing your inspiration to Mactweets!
ReplyDeleteWow, you are ambitious this month--two, very exotic macarons for MacAttack. I haven't eaten cherimoya in a long time. Yum! And white chocolate ganache--oh, your macs must taste awesome!
ReplyDeleteThanks for the kind words, I just got back from paris and switzerland where I tried macarons and saw the swiss version as well. I have to say I was very unsure of my almond tpt, but after trying the famous pierre herme macs, I think I aced it. As for the white chocolate ganache, I don't like white chocolate because it is too sweet, but everyone who likes cherimoya really liked the pairing. If I have time I may try it again with bittersweet chocolate to see if it balances out the very sweet cherimoya. I think I am going to make my co workers weary of sweets!
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