Oreo macarons with white chocolate ganache


I used to make Oreo macarons with crushed Oreos in the Mac shells. The process is a bit tedious and result not as consistent. Here is a simplier version, by making a simple spleckled shell with an oreo chocolate ganache filling. Still very yum! Macarons shell ingredients (makes about 40 macarons) 150g icing sugar 150g…

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons


Unlike the more premium Gran Cru line, the Valrhona Satilia range of chocolate is made from a blend of cocoa beans from different regions. Nonetheless, it is as delicious as ever: strong chocolate flavour with 35% cocoa, slightly sweet and a little biscuity. Kinder to the wallet so why not! Here I’ve paired it with…

Gingerbread macarons


Since it’s Christmas, I’m sure you’d agree with me that it’s appropriate to have macarons flavoured for the merry season. It’s been a while since I’ve designed a new flavour for my macarons, as I’ve been far too busy dreaming up other desserts [see previous posts for Tarts]. However as I prepare for our trip…

Chestnut macarons


Chestnuts have a special place in my memories. From the great – chestnut cream layered sponge cake that was to be found at most birthday celebrations (mango is also a very popular option) – to the not so great – braised chicken with chestnuts. Well at least I remember not liking it so much because…

Peanut butter Macarons


This one has been a long time coming. I have been saving my best peanut butter for these and finally it was time to open the jar of Pic’s Really Good Peanut Butter. These are made in Nelson, New Zealand with only two ingredients: Peanuts, salt. Yes no added sugar! The nuttiness of the peanut…