Category Archives: Recipes – Macarons

Creme brûlée macarons


Thinking about creme brûlée desserts, what comes to your mind right away? For me it is the scent of caramel and vanilla, the beautiful golden colour of the brittle on top, the cracking sound of it breaking as you lightly but assertively knock it with your spoon and then the velvety creamy custard as you taste. Every spoonful is a delight. This is one dessert that occupies all of my senses and it sends shivers down my spine every time I find a good one.

I’ve been thinking about this and did a bit of research. Turns out this is just how food science researchers are describing the current trends and developments in the food industry. More and more chefs are recognising the importance of flavor science or neurogastronomy in improving the overall dining experience. Think Ferran Adrià and Heston Blumenthal. Inventive chefs making food so much more than it ever was by engaging all of our senses and enhancing our dining experience. This a great interview with Charles Spencer, a researcher in the study of how we experience our meals.

I wanted to recreate some of that multi-sensory experience in my macarons by making a vanilla bean chocolate and caramel filling. I also added salt flakes to my filling, essentially making a salted caramel filling, to punctuate the sweetness overall. The result: small morsels that reminds me of the joys and excitement of each creme brûlée which I can easily transport to my lucky tasters. After all you can’t readily carry around wobbly little pots and have a blow torch on hand all the time!

Macarons shell ingredients
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
a few drops of brown and white gel colouring
Follow my basic recipe to make the shells. I paired these with a salted caramel filling.

Filling Ingredients:
200g castor sugar
125ml fresh cream
50g butter, cubed
5g good quality salt flakes
A few drops of vanilla essence
100g white chocolate
50ml cream

Instructions:
Heat the sugar in a wide saucepan until it is melted. Be really careful and wait for it to turn amber/ golden and slightly smoke. Carefully add the cream in slowly, continuing to whisk but be aware of the resulting vigorous bubbling. Add the butter in gradually until it is melted and combined. Add in salt flakes and vanilla essence. Cool in the fridge for a few hours.
Make white chocolate ganache by heating cream and pouring over pieces of white chocolate. Let it sit and then stir till it thickens. Mix ganache with a few tablespoons of salted caramel. Return to the fridge for it to thicken. Fill half of your shells and top them with the remaining half of your shells. The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze really well (up to 3 months).

Lemon Lime and Bitters Macarons


I adore the mix of sweet and sour flavours. Think raspberries and chocolate; cherries in a Black Forest cake; passionfruit and white chocolate. The sharpness of an ingredient contrasting with the sweetness and richness of chocolate – very effective in waking up taste buds I would say.

Angostura isn’t something one can add to anything. After making these macarons though, I think my bottle would be finished rather quickly as lemon lime and bitters macarons have risen to my top 10 flavours.

Watch this space too for a lime and bitters marshmallow demo after my session at Vinnie’s Restaurant, Auckland! (Geoff Scott invited me to their kitchen to make some, how awesome!)

Macarons shell ingredients
(makes about 40 macarons)

150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Follow my basic recipe to make the shells.
Add daffodil yellow and kelly green gel colouring to separate bowls of macaron mix for different coloured shells.

Ingredients:
120g whittakers 28% cocoa white chocolate, broken into small chunks
60ml pure (heavy) cream
2 -3 tbsp angostura bitters (add more to taste)

Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Stir and add bitters in a little at a time, until it has been incorporated. Let it cool and thicken in the fridge.

Spread or pipe a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

Whittakers’ 100s and 1000s Macarons


OH what fun when Whittakers released the 100s and 1000s pink coloured white chocolate slabs! I did a 100s and 1000s macaron before with a salted caramel filling and now there is an even easier way.

All you do is make your shells, then make the ganache with the chocolate slab and voilà, you have colourful and whimsical 100s and 1000s macarons.

Macarons shell ingredients
(makes about 40 macarons)

150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Follow my basic recipe to make the shells.
If you wish, you can sprinkle 100s and 1000s onto the shells while they are drying.

I paired these with a 100s and 1000s chocolate ganache.

Ingredients:
120g whittakers 100s and 1000s chocolate, broken into small chunks
60ml pure (heavy) cream

Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Stir and let it cool and thicken in the fridge.

Spread or pipe a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

Well perhaps not just for kids 🙂

Vanilla Bean Macarons with buttercream


I have been making all sorts of crazy flavours lately and my colleague requested her favourite flavour – vanilla.  A good vanilla dessert calls for good quality vanilla bean, not any of the imitation stuff. I’ve used seeds from vanilla bean to flavour the shells and then a Heilala vanilla paste to flavour the buttercream. The result was a gorgeously balanced vanilla flavour that reminds me of vanilla milkshakes. Sometimes the simplest is the best!

Macarons shell ingredients
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
seeds from 1 vanilla bean

Follow my basic recipe to make the shells.

I paired these with a Vanilla Bean buttercream.

Filling Ingredients:
100g butter, room temperature
100g icing sugar
1 tbsp good quality vanilla bean paste (I used Heilala)

Instructions:
Beat butter until soft in a mixer. Add icing sugar and mix well. Add vanilla bean paste and mix. Fill a piping bag and pipe a small dollop of buttercream on half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells.

Salted Caramel Macarons


It happened to be my work’s third birthday a few weeks ago and in celebration I made these aqua blue macarons and paired them with my all time favourite – salted caramel filling.

I might have to make a salted caramel cake next, such is my addition to the salty sweet caramelly  flavours. Watch this space!

Macarons shell ingredients
150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder
a few drops of blue gel colouring

Follow my basic recipe to make the shells.

I paired these with a salted caramel filling.

Filling Ingredients:
200g castor sugar
125ml fresh cream
50g butter, cubed
5g good quality salt flakes
A few drops of vanilla essence

Instructions:

Heat the sugar in a wide saucepan until it is melted.
Be really careful and wait for it to turn amber/ golden and slightly smoke.
Carefully add the cream in slowly, continuing to whisk but be aware of the resulting vigorous bubbling.
Add the butter in gradually until it is melted and combined.
Add in salt flakes and vanilla essence.
Cool in the fridge for a few hours.

Fill half of your shells and top them with the remaining half of your shells.
If your salted caramel isn’t thick enough, you can add 1-2 tablespoons of sugar until it is thick enough to spread.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze really well (up to 3 months). Turns out they are even better after freezing as the gooey salted caramel hardens up a bit more!