I was immediately inspired by Linda’s work with brioche macarons to explore new forms for familiar flavors. We were already working with a number of flours, so her post proved timely. My first idea involved pretzels. I made a few mistakes in our initial evolution. These mistakes detracted from the exact replication of a French macaron rather than the flavor and texture of the delicate cookie. I planned on a beer ganache for the filling, though some miscalculations led to a delicious ice cream base instead. For now, I am happily eating these tender pretzel bites and searching for other applications: parsnip, onion, ginger, carrot, to name a few.
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