Maddie's Baking Book Club # 7: The Serpent and the Wings of Night | Book Inspired Macarons

Welcome to month seven of Maddie's Baking Book Club!

This intense fantasy romance dives into another world where clans of vampires are constantly fighting each other for control, often with the help of some gods or goddesses, and often to the detriment of humans.

The Serpent and the Wings of Night is the first in a duet, and it hooked me enough to get me to dive into book number two!

Now on to the bake!

For the macaron shell, I simply used my regular French method macaron shell, added some cocoa to help darken the shell, and added A LOT of both black powdered gel and black gel food colorant.

For the decoration, I used wafer paper sheets and used a bit of clear alcohol to help paint gel food colorants onto the sheets. I allowed them to dry (smooshed between parchment paper and layered under many pans and books to help them dry flat) and then used a paper cutter to cut out feathers!

Wafer paper, similarly to macaron shells, is highly sensitive to moisture. I used a bit of water to stick the feathers onto my macaron shells for decoration. For the statement macarons, I added rows upon rows of feathers--and the result was AMAZING! But probably not something you want to eat. So for many of the macarons I left them bare or added only one or two feathers.

For the buttercream, I simply mixed some intense pomegranate flavoring into a vanilla buttercream base. You can easily use any buttercream base you like--I usually use Swiss or Italian meringue buttercream in my kitchen!

Then finally for the gel filling:

100g Frozen Raspberries
100g Pomegranate Juice
80g Sugar
7g Pectin
2g Gelatin

1. Combine the raspberries, pomegranate juice and half of the sugar in a saucepan and cook over medium heat.
2. Whisk the remaining sugar and pectin together, then whisk into the warmed raspberry mixture.
3. Bring the raspberry mixture to a boil and simmer for 10-15 minutes. Strain to remove the raspberry seeds if you prefer.
4. Bloom your gelatin, and add the bloomed gelatin to the gel after you remove it from the heat.
5. Cover the gel with plastic wrap and refrigerate until completely cool.

Thanks for watching and I'll see you next time!

Maddie

Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie

[jamifitz]

So absolutely unique and I love the way they came together! You never fail to amaze me with your work Maddie !!
Btw love your hair in the video too :)

[farahm]

Bonsoir Maddie vos vidéo son super et vos explications aussi
Je chercher depuis longtemps le tapis de cuisson est ce que ce serait possible de m’envoyer les références pour avoir exactement le même que le votre please
Merci beaucoup