If there were a list of the world’s biggest food trends of all time, both Sriracha and French macarons would find their way into the ranks. What makes Sriracha’s sweet and spicy flavor so irresistible? Why do we always have to Instagram macarons before we eat them? This recipe for paprika-Sriracha macarons doesn’t provide an answer for either question, but it does combine the two into the ultimate smoky, tangy dessert – a perfect way to crank up the heat in your dessert repertoire. Maybe savory macarons are the next big food trend.
Paprika Macaron Shells
- Prep Time:30 minutes
- Cook Time:15 minutes
- Total Time:50 minutes
- Servings:About 32 macaron shells
- 3 egg whites
- 1 1/3 cup powdered sugar
- 1 1/8 cup almond flour
- 1/3 cup granulated sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon cream of tartar
Preheat oven to 300°F.
Sift almond flour, powdered sugar and paprika together with a sieve or whisk.
In a clean bowl, whip egg whites with cream of tartar until soft peaks form. Add granulated sugar and beat until the peaks become stiffer.
Add the sifted dry ingredients to the egg whites and fold together until no dry streaks remain, being careful not to overmix.
#SpoonTip: The final consistency should resemble molten lava.
Transfer batter to a piping bag fitted with a round tip, and pipe two-inch rounds on a parchment-lined baking sheet.
#SpoonTip: If you don’t have a piping bag, you can spoon the batter into a resealable plastic bag and cut off one of the corners to pipe.
Lift the baking sheet by the ends and tap the entire sheet on a flat surface repeatedly to dislodge any air bubbles.
Let the shells sit at room temperature for about 30 minutes to allow the tops and feet to develop.
Bake for 15 minutes, or until the tops are firm and the shells peel off cleanly from the paper.
Let the shells rest on cooling racks and pair them by similar sizes.
Sriracha-infused White Chocolate Ganache
- Prep Time:10 minutes
- Cook Time:5 minutes
- Total Time:15 minutes
- Servings:Fills about 16 macaron sandwiches
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 2 tablespoon Sriracha sauce
In a small saucepan, heat cream on medium heat until it simmers.
Pour heated cream over white chocolate in a heatproof bowl and cover for three minutes.
Whisk the cream and chocolate together until smooth, then add Sriracha.
Transfer ganache to piping bag (or a resealable plastic bag) and squeeze roughly a teaspoon on one shell per pairing.
Hold the shells by the end and slowly twist together to make a sandwich.
Take a bite and enjoy the sweet, sweet heat.