In part starting this whole business thing was to try and keep me engaged and interested in what I make (also I'm a control freak so umm yeah). With this I have risks. Like this weeks experiment with Black Licorice Caramel Macarons (the above photo). I love black licorice, adore it so I personally have no issue adding that flavor to a whole lot of things, but, and here it gets risky; how many other people actually like black licorice in America? I have to admit it seems to be rather limited.
I have a friend Lisa, who told me and also gave me some caramels that were licorice caramels and I thought they were absolutely delicious. So I thought that I would use the same idea in a macaron. A simply caramel (sugar, cream, butter, salt) and add some pure anise oil to the mix.
The test this week: how many people will buy it? My suspicion, very few. BUT, I'm thinking that the few who do find it will be awfully excited about it (just like I would be).
The menu this week:
Homemade Rhubarb Jam (5 acre Farm WA)
Bittersweet Chocolate Ganache ('Better than Fair Trade' chocolate)
Zesty Lemon Buttercream (organic butter, organic cream, organic and fair trade confectioners sugar) and
Black Licorice Caramel (organic butter, organic cream)