Cheetos Macarons Are For True Cheetos Lovers ONLY
In the latest adventure of Lindsay tries weird s*it, I traveled to the Lower East Side of Manhattan to Macaron Parlour to meet the evil genius behind the Cheeto Macaron. No, this is not a drill: a Cheeto - the cheese puff we've been snacking on our entire lives - meets a classy AF macaron. (A French baker is definitely crying somewhere in a corner over this American hijacking.)
BUY NOW: Cheetos Macarons, $15 for six, macaronparlour.com.
Christina Ha, the owner of Macaron Parlour, is a Cheetos lover who, late one night while online browsing, came across "cheese powder". Intrigued, she bought it and put it on a shelf at her shop, assuming one day an idea of what to do with the stuff would strike. Around Halloween a few years ago, inspiration struck - and the Cheeto Macaron was born.
Now, if you're thinking a Cheetos Macaron sounds totally gross ... it does. But when you actually taste it, it's less so: The shell of the macaron has the same delicious almond flour-meringue base as a traditional macaron, only it's dyed an electric orange to look like Cheetos. The filling is where things get a 'lil cray. You basically make a Cheetos ganache (CHEETOS GANACHE): heavy cream, crushed Cheetos Puffs, melted white chocolate. At this point in the process, I was definitely convinced Christina is a mad scientist ... how else could someone think of this?!
The filling will confuse your tastebuds. It's kinda sweet and very cheddar-y with subtle reminders that you're eating Cheetos cream. (You can decide whether that's a good thing.) I had so much fun making these, but a month later, I'm still confused.
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