Grapefruit Cocktail Macarons
Macarons kinda never go out of fashioned, do they? Because the nature of the recipes call for so much sugar, I keep looking for ways to balance it with a hint of bitterness, tartness, or saltiness. I've also experimented so many times with my base French macaron recipe to try to find the least amount of sugar that would still give a viable batter. With this recipe, I've tried adding fruit paste, I've tried salting the batter, initially to make salty grapefruit macarons. Neither worked. I tried using the Italian meringue technique (which does use more sugar, but is also supposed to be more stable), but it still didn't work. With fruit pastes, they work wonderfully for berries...and could also work well for citrus, but I find the acidity of the citrus affects the texture. I did make a lime macaron once that was delightfully sour. Will share that when I make it again. 🙃 For this grapefruit recipe, I just settled on using a lot of zest and added the juice to the filling.
