How to flavor macaron shells?
I have a bunch of leftover egg whites that I rested in the fridge last night and now I’m looking to make the macaron recipe from Sally’s baking addiction. However, she didn’t provide any flavors other than just the default and I was wondering how I could infuse both either dry or wet flavors in the recipe.
I was thinking of doing a saffron flavor with a mango curd, but I don’t know how I should infuse. Normally with saffron I usually do about 4 tablespoons of hot water or hot milk, depending on the recipe and a teaspoon of saffron. However, I know that with macarons too much liquid can kill the cookie shell. I was also thinking maybe I could grind the saffron into a powder with a motor and pestle, but then also I’m not quite sure about the proportions.
The other option is chocolate macarons with cocoa powder and chocolate ganache, but again don’t know how much of the almond flour to replace with cocoa powder.