It’s difficult for macarons to fall out of favour. There is a flavour to suit each mood, each day of the week, each time of the day, each craving. Although macaron shells are made with almonds, not flour, they are surprisingly neutral, blending well with almost anything sweet you can think of.
The upcoming trip to Poland reminds me of the first time I was there three years ago. At the Mister’s granny’s place, I tried some Chocolate Plums (Sliwka Naleczowska). If you do go to Poland, you should purchase some. It’s unique to the Polish sweets culture and can’t be found outside of the country. All the plums I’ve eaten in my life till then were pickled – meeting both extremes on the salty and sour scales. Too intense for mild tastebuds. Sweet preserved plums covered in dark chocolate refreshed my acquaintance with these dark purple fruits.
For my polish Ah Ma (Hokkien term for grandmother), I made these purple coloured macarons, filled with dark chocolate ganache and of course, a plum jam center. The bittersweetness of the dark chocolate and the tartness of the plums is a perfect combination for those who always found macarons too sweet.