Help! A macaron tower!
I know there are many macaron and macaron tower experts out there and I am hoping someone can give me some tips and suggestions. I have volunteered (?) to make a macaron tower for my niece's wedding in April. I live in the tropics so April will still be quite warm. Where do I find a tall styrofoam cone in Australia? If I can't, can I use a croquembouche mold and glue the macarons on with chocolate or royal icing? If I have a styrofoam cone, do I wrap it in foil or some other paper? My niece wants purple and white/cream colour scheme, the only flavour I can think of is violet - and I don't know how that tastes as I have only seen it on baking sites. Any other flavours? I am concerned the macarons filling particularly if it is white choc ganache will melt. Does anyone have any thoughts on what I have asked or any other foreseeable problems? Thank you in advance for any suggestions!
I know there are many macaron and macaron tower experts out there and I am hoping someone can give me some tips and suggestions. I have volunteered (?) to make a macaron tower for my niece's wedding in April. I live in the tropics so April will still be quite warm. Where do I find a tall styrofoam cone in Australia? If I can't, can I use a croquembouche mold and glue the macarons on with chocolate or royal icing? If I have a styrofoam cone, do I wrap it in foil or some other paper? My niece wants purple and white/cream colour scheme, the only flavour I can think of is violet - and I don't know how that tastes as I have only seen it on baking sites. Any other flavours? I am concerned the macarons filling particularly if it is white choc ganache will melt. Does anyone have any thoughts on what I have asked or any other foreseeable problems? Thank you in advance for any suggestions!
1. About the colours (purple) and flavours – I have found that violet (and other flower essences) can be overpowering if not used extremely sparingly so if you used them use only a few drops. Other flavours that will give you purple is beetroot powder (excellent with chocolate), raspberry with blueberry, kalamata olive ganache (bloody excellent sweet salty and chocolatey), see this link for the recipes and a picture of the completed macaron tower. http://www.masterchef.com.au/macaron-tower-with-kalamata-olive-and-beetr...
2. You will need a Styrofoam cone since you need to put toothpicks into it (at an angle) to hold the macarons. Using a croquembouche mould is not advised because any gluing material (chocolate or royal icing etc) will melt the macaron shell and they will slip off. Detailed instructions are here http://www.projectwedding.com/wedding-ideas/dessert-table-diy-how-to-cre...
3. Certainly I have seen some towers made with a heavy cardboard cone covered in foil and the macarons glued with royal icing (see here http://www.youtube.com/watch?v=O9LZdAyStns ) but I feel that in your heat and humidity your macarons will fall off the foil very quickly and the macarons wouldn't come off the icing cleanly also.
4. You could make marzipan (see here http://www.abc.net.au/tv/pohskitchen/stories/s2896201.htm) and cover a cardboard cone lined with foil with the marzipan that way you can use toothpicks to hold the macarons onto the cone. Though this might be expensive.
5. If you cannot found a Styrofoam cone you can make one from blocks cut with a knife see here http://itineraires-gourmands.blogspot.com/2009/10/ma-piece-montee-ma-pre...
6. See here for a beautiful photograph of a macaron tower http://theheartoffood.com/sydney-food-bloggers-christmas-picnic-2010
7. See here for a macaron tower made with many flat layers and a central tower this might be a good way of doing it for you in your climate. Worth a thought http://www.wilton.com/forums/messageview.cfm?catid=3&threadid=135193
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Thanks so much for your quick reply, Audax! I am working my way through the sites you have mentioned and have heaps of ideas. Hopefully all will work out. The tower with flat macarons is very interesting - I will see what the bride thinks! Thank you, again!