This months Mac Attack is a great one, what could be more fun than Ballpark snack macs?
Hot Dogs, Popcorn, Peanuts, French Fries, Crackerjacks, Corn Dogs and Soft Drinks. No sophisticated and elegant flavours allowed, this month was all about junk food. Snack macs with a ballpark twist, sweet and salty, creamy, crispy or ice cold the possibilities are rather exciting.
I have been to a ball game, hubby and I went to see the NFL in London last year (I think that counts). The game was fantastic but the snacks were terrible, lets just say at Wembley Stadium I had the worst hot dog I have ever tried in my life, I say tried because I chucked it after one bite.
I'm convinced that this is us Brits. being quite frankly rubbish and in my head the ballpark snacks in the U.S. are utterly awesome and a big part of the experience and excitement of the day. Needless to say I decided not to take inspiration from Wembley Stadium for my Mac Attack and instead decided to make my ballpark macs the ball game snacks I always dreamed of.
I finally decided on Toffee Popcorn Mini Macarons, sweet and salty, cute and bite size, perfect macarons for a ball game.
The popcorn boxes just pulled it all together perfectly, I didn't buy them especially for this, I have had them cluttering up my kitchen for ages now and was really pleased to find something so fabulous to use them for. I am obviously a trashy mac type of girl because I love both these and my Oreo Macarons from last month. Malteser Macarons coming up...
Toffee Popcorn Mini Macarons
100g (about 3) egg whites, room temperature
66g caster sugar
120g ground almonds
180g icing sugar
1tsp cocoa powder
30g toffee popcorn.
Line two baking trays with baking paper and set aside.
Place the toffee popcorn in a food processor and blitz to crumbs.
Sift together the almonds, icing sugar and cocoa powder into a large mixing bowl.
In a separate bowl whisk the egg whites until half stiff, gradually add the caster sugar, beating until the egg whites become egg whites reach stiff, firm peaks stage. The mixture should be glossy.
Fold the beaten egg whites into the dry ingredients, incorporating gently with a rubber spatula. Once fully incorporated, use your rubber spatula to press down the mixture, going back and forth to press out the oxygen. The mixture will be smooth and fall in a ribbon from the spatula when ready, do not over mix.
Transfer the mixture to a piping bag fitted with a 0.5cm plain round piping tip and pipe 1-1.5cm rounds onto your prepared baking sheets. Sprinkle with your toffee popcorn crumbs over the piped macarons.
Preheat the oven to 160C.
Leave the trays out on the kitchen counter for around 30 minutes to set, when they feel hard to the touch they are ready to be baked.
Bake in the centre of your oven for around 5 minutes. Touch the top of a macaron and gently move your finger side to side. If there is no wobble they are ready.
Leave the macaron shells on their baking trays to cool before using a palette knife to carefully remove them.
50g light muscovado sugar
3 tbsp water