This was…not the greatest thing I’ve done, I’ll be up front on that.
These were based off a link a buddy of mine sent regarding Cheeto Macarons – something I balked at. At first.
However, my wife had bought me a pair of slipmats, and blue powder food dye (as opposed to the gel that I normally use) that I’d been dying to try out, so I figured this was as good an excuse as any.
The beer cheese was the easiest part, and the fact that we have a specialty beer store nearby helped. What probably would’ve helped more would’ve been had I checked with a German friend first as to the brand – apparently I’d, by sheer accident, bought a rather poor choice from the wall of German beer I’d been looking at.
The cheese spread tasted just fine regardless, which led to my second slip-up: egg whites from a carton are not great for this. I’d had some left over from when I last made royal icing, and thought it was clever to avoid having to crack open 4 eggs instead. Rather, I was left with a meringue that would absolutely not whip up, and rather than attempt to salvage it, I baked off the shells as they were, and made a second batch with fresh eggs.
The difference was obvious, though I still suspect that I over-whipped the meringue by a tad, and/or didn’t bang them hard enough on the table (by this point it was about 10 p.m., and I really didn’t want to wake everyone around me). The other thought I had (afterwards, of course) was that I could’ve worked the tip of the icing bag a bit when piping the shells to try and get the nubs to go away.
In addition, I had the idea to add applewood rub to the shells, to give it a BBQ-cheddar flavor. As far as taste, it was exactly what I’d hoped for, and after a day of settling, the flavors blended together quite nicely.
As for the “mouth feel”, it was…less admirable. The miscellaneous bits and pieces of the rub made it for a rather gritty, awkward experience. While overall it was quite tasty, should I ever do this again, I think I’ll leave out the extra bits.