Flavor Profile: Zerbo Macarons -

If you’re not from the Balkans, you’re probably looking at this macaron flavor and thinking I’m incapable of spelling Zebra, or perhaps fell asleep at the keyboard and this phrase was the mangled, pitiful result. I assure you that both these assumptions are false…Zerbo is, in fact, the correct name–it’s actually a popular Serbian dessert. The full name of the Balkan treat is Žerbo kocke (that little funny accent over the Z is pronounced “zh”), meaning Zerbo’s squares. It’s an old-fashioned, classic choice for Serbian families to make, and features all the staples of Balkan desserts: walnuts, dark chocolate, apricot, and some rum (a weirdly common addition in Serbian pastries, despite rum being definitively-not-Serbian in origin).

If you’ve been following the blog more closely, you might remember this post where I delve into some of my flavor inspirations, which includes international culture and my Serbian heritage. So it’s not too surprising that I decided to create a macaron flavor inspired off a traditional Serbian favorite–if anything, it was a requirement to continue being part of the family (just kidding, mom). I like to create experiences trying my macarons, and hope that a bite from this flavor transports you (at least in mind) to a place close to my heart. If you’re eating one now, I’ll set the scene for you to make it easier: you’re in a park, slightly dilapidated but full of character, with sunny skies, passionate people, and LOTS of meat around you (Serbian food is literally just meat…lots and lots and lots of meat…a carnivore’s paradise). Okay, I’m thinking that if I describe Serbia it’s just going to devolve into waxing poetic about the literal tons of meat there…so how about I just show you guys some pictures (not of meat, I promise…which was hard for me, I hope you understand):

Kikinda, a small town in northern Serbia

Now, in order to translate the layered Zerbo pastry (and all of Serbian culture, not an easy task, mind you…) to macaron form, I first deconstructed the components in my mind and built off of that. Zerbo kocke consists of a yeasted walnut cake, with layers of walnut and apricot jam in between (studded with some rum), and finished with a dark chocolate glaze (sounds delicious, right?). In some ways, a macaron is similar to Zerbo kocke; it’s somewhat layered (if you consider each cookie to be a layer, with filling in between), and the base of the shell, like the cake part of the original dessert, is based in ground walnuts and sugar. It was just a matter of incorporating the chocolate glaze and some apricot jam, and I had miniature (extra fancy diva macaron) versions of Zerbo kocke.

Zerbo macarons, featuring: .juicy, tart apricot jam and creamy walnut-rum-dark chocolate buttercream…I’m drooling now (please don’t let me be the only one…)

Typically, a macaron shell includes almonds, egg whites, and sugar; at Poeme Macarons, I flavor the shells beyond this to suit each flavor profile (this isn’t always common; food coloring is, unfortunately, the “flavor” often used). So for the Zerbo macarons, I included walnuts as well, to simulate the walnut-cake part of Zerbo kocke. Then, I decided on using one of my more silky, rich buttercream recipes. Serbians LOVE luscious, decadent fillings (no grainy, store-bought frosting for them), so I wanted to mirror this in my buttercream. I use walnuts, some rum, and shaved dark chocolate in the filling, which results in a melt-in-your-mouth experience (you can seriously eat this stuff by the barrel…it’s dangerous and I may or may not have it under lockdown for the greater good when not using it…). In the center of the macaron, I put some tart apricot jam. Then I glaze the shells with dark chocolate and sprinkle chopped walnuts over the top for an elegant finish.

So. Many. Macarons. I think this is what heaven looks like…

The end product (dare I say) tastes even better than the original Zerbo kocke. Having some WITH Zerbo kocke, though, might be the absolute winner (it’s sugar overload, but so worth it…even if you do end up needing a wheelbarrow to move yourself afterwards).

I hope some of you end up trying these delicious macarons from Poeme, and let me share some of my beloved culture through the sublime medium of food. To try some, click here!