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| Flavors | Percent | Volume | Mass | Drops |
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Recipe Notes:
A classic Parisian treat with a flowery tropical twist; macarons infused with flavor from the blossoms of a mango tree.
FA Almond 2%, FA Meringue 2%, CAP Sugar Cookie 2% - Simple and to the point, this is a macaron, a sweet meringue drop cookie made with egg whites, icing sugar, and ground almond. They're often infused with flavors and color, and made into a light, delicate cookie sandwich with a cream filling that might or might not also be flavored and colored. FA Almond gives a clear, clean almond flavor and FA Meringue has both the airy baked egg white and powered sugar thing going on. CAP Sugar Cookie stays sweet, texturizes (makes whole almonds ground), and further bakes these goodies. When I think about what a macaron tastes like, these three concentrates together just seem insanely obvious. AP-laden bakery ingredients are just too heavy for such light and airy cookies. Try this simple 2/2/2 macaron base with your preferred macaron flavors, but take care not to do so with a heavy hand. These treats are delicate and the flavoring should be subtle yet ingratiating.
TFA Honeysuckle 4%, FLV Mango 1.5% - So the recipe name and that little italicized description are basically bullshit. I have no freaking clue whether Honeysuckle + Mango tastes like a mango blossom. I did google to make sure mango blossoms were actually edible and not poisonous or something, but I've never tasted one. What I do know is that these two concentrates are wonderful together.
FLV Cream 1% - There's your cream filling. This stuff is my Frank's Red Hot lately. If you have to sub something, try 1.5 to 2% CAP Vanilla Whipped Cream, which will shorten the steep time, or TFA Whipped Cream 2%, which will stretch it to two weeks. Neither of those will be quite the same, but should still be tasty.
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