French Toast Macaron (Happy Birthday Caitlin!)

Macaron-FrenchToast

(French Toast Macaron : Smokey bacon custard, with maple-glazed bacon, maple jelly and air)

I’m a couple of days late in celebrating Caitlin’s birthday, but I think she might manage to forgive me this one time, because she has already been waiting several months for me to make her a macaron dedicated to her blog, Engineer Baker.

In case I haven’t mentioned before, Engineer Baker is one of my favourite blogs. Caitlin writes with such down to earth humour and such enthusiasm for her love of baking that I feel as though I can relate to her on so many levels. Not just because I studied one year of engineering at University, I bake, run, and like her, am more than competent in the field of procrastination (case in point, the fact that this macaron has taken so long to come to fruition).

A blog-inspired macaron stemmed from an idea I had awhile back which I never really pursued in it’s entirety. However, I couldn’t say no when Caitlin requested one. The only problem was, figuring out what kind of macaron would suit her blog.

Macaron-FrenchToast2

If there’s one thing you might notice about Caitlin’s blog is that she bakes a lot of bread. So I thought a bread flavoured macaron would be the way to go. Running with the theme of ‘french toast’, I substituted some of the almond meal for dry breadcrumbs, which didn’t seem to affect the macaron too much. The end result was a little heavier so the feet weren’t as apparent, but there was still an overall lightness to it, with a bready texture within. I paired the macaron with some typical french toast accompaniments – flavours of bacon, eggy custard and maple syrup, as well as some caramelised toast crumbs and a little chocolate.

This macaron is gutsy and very rich, and as a macaron for the Engineer Baker, it may not be structurally sound, but it’s certifiably delicious!

Happy belated Birthday, Caitlin! :)

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51 Comments »

  1. Guirlene said,

    February 24, 2016 @ 6:28 am

    Need the recipe please

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