Did you know that Scotland is the only country in the world where Coca-Cola is not the top selling soft drink?
That is because Scottish drink Iron Brew, or Irn Bru as it says on the cans, is the nation’s favourite here. I like it, can’t say I drink it all the time, but it is a very different drink.
It’s has ammonium ferric citrate (thanks Wikipedia) in it, which I think gives it the Iron name…
Recently I was watching Martha Stewart videos, and a clip about no-fail French macaron making. It was with the handsome Thomas Joseph who has a great series on Martha’s website called ‘Kitchen Conundrums’ that goes into the science of cooking and baking.
I try and I try, but I cannot make macarons very well, and thought to myself I really must give this recipe a go.
What do these two things have in common? Well, I had Iron Brew flavouring in the pantry and a desire to make macaron after seeing the video –as you can guess, I decided to make Iron Brew Macaron.
The recipe makes a very thick macaron batter, thicker than I have seen on other tutorials and I wondered if this may be the reason this is a no-fail recipe. I flavoured the mix with the Iron Brew extract, which you can easily find online, and added some orange colouring before piping it onto a lined baking tray.
As it was thicker, it didn’t smooth out liked I hoped it would. They do look a little rustic, I know, a bit lumpy-bumpy. But the baked result was really, really delicious.
I sandwiched the macarons together with some buttercream which I had dyed blue. The blue and orange are the colours of the Irn Bru can, that’s what I was going for there. I probably would add a bit more orange next time.
I have to say these are the best macarons I have made thus far and have Thomas Joseph to thank for that. You can follow the recipe, which I have converted to UK measurements, and add whatever flavourings or colours you like.
They were soft and crisp and had a subtle Iron Brew flavour which all my tasters loved. Here’s how I made them…