Hamburger Macaron = YAY AWESOME
For Thanksgiving, I used my newfound macaron-making skills to froth up a batch of coffee-buttercream-filled delights. As my dad noted, the toasty brown cookies looked awfully like hamburger buns, something Mike of Sky Full of Bacon had noted about my earlier batch as well. So I did what I had to do, and cobbled together a macaron-burger out of stuff I already had in the kitchen.
The buns: cocoa-tinted macarons.
The burger: a slice of dried plum.
The cheese: coffee buttercream.
The lettuce (the pickles?): green decorating sugar.
The mustard: a slice of dried apricot.
The ketchup: raspberry jam.
No tomatoes — they're unforgivably redundant with ketchup, even on a cookie.
It looked great, but dare I say it tasted even better — the dried fruit added a terrific chewiness that amplified the texture of the cookies, the raspberry jam and coffee frosting were a surprisingly great flavor combo, and the green sugar — much like actual lettuce or pickles on an actual burger — added a much-needed crunch.