Tag Archives: Ganache

Oreo macarons with white chocolate ganache


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 almond meal
  • 110g egg whites, split into 2 bowls of 55g each
  • 150g caster sugar
  • 38ml water
  • 1g meringue powder
  • 2 drops of gel colouring, I used black

Filling

  • 120g 28% cocoa White chocolate
  • 60ml cream
  • 4 oreo cookies, blitzed into crumbs

Instructions

  1. Follow my basic recipe to make the shells.
  2. Heat cream and pour over white chocolate that has been broken up into small pieces in a bowl.
  3. Wait for a minute before stiring the chocolate ganache. Leave in the fridge for 10 minutes for it to set.
  4. Mix in Oreo cookie crumbs (about 4 cookies, blitzed into crumbs beforehand).
  5. Spread or pipe a teaspoon of your chocolate ganache on half of your shells and top them with the remaining half of your shells.
  6. The filled macarons need to be kept in the fridge for 24 hours for the filling to soften the shells and also for the flavour to fully develop.

Oreo macarons with white chocolate ganache

Oreo macarons with white chocolate ganache

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons


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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 blackcurrants and chestnut, to simulate a Mont Blanc-esque flavour.

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
  • daffodil yellow gel colouring

Follow my basic recipe to make the shells.

Ingredients:

  • 120g Valrhona Satilia Lactée fèves
  • 80ml pure (heavy) cream
  • 3-4 tsp Cassis paste or blackcurrant jelly
  • a few whole cooked chestnut, broken into pieces

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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. Let it cool and thicken in the fridge.

Spread cassis paste on half of your shells. Add two pieces of broken up chestnut and pipe a teaspoon of ganache on top. Top with the remaining half of your shells.
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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).

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Here’s my cone of macarons!

Moist Chocolate Feijoa Cake


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I’ve been blessed by friends giving me a whole lot of feijoas recently and our kitchen has been churning out lots of dishes with feijoas – feijoa macarons, feijoa jelly and now of course the much awaited chocolate feijoa cake.  I must admit, this was my cunning plot to get J to eat feijoas – for she will not turn down anything that has chocolate in it. I’ve added chocolate ganache in between the two layers and on the outsides of the cake, but you can equally leave that out and serve it as it is, if you have a reason NOT to have chocolate ganache.

This is a moist cake which is best served the next day, and even better the day after that.

Moist Chocolate Feijoa Cake

Ingredients
1.5 cups feijoa flesh
2 tbsp brown sugar
1 tsp cinnamon
185g butter, softened
3/4 cup caster sugar
2 eggs, size 8
1.5 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder
1/2 tsp ground nutmeg
3/4 cup sour cream (or buttermilk or greek yoghurt)

Chocolate ganache

300g Dark chocolate (62% cocoa)
320ml cream
50g butter

Instructions

  1. Lightly oil or spray two 6″ round tins. Line the bottom of the tins with a round of baking paper. Heat the oven to 180C. You can also bake these as small muffins for the lunch box.
  2. Cut ripe feijoas in half, scoop flesh out and then slice thinly.
  3. Measure 1.5 cups of the sliced fruit and place in a bowl with brown sugar and cinnamon.
  4. Cream the softened butter and caster sugar in a small bowl with an electric beater.
  5. Beat in the eggs one after the other, then transfer the mixture to a large bowl.
  6. Stir in the prepared feijoas, the dry ingredients and add the sour cream, ideally in two batches.
  7. Transfer the batter into the prepared pans and smooth the top evenly.
  8. Bake at 180C for 28 minutes, or until a skewer exits cleanly from the middle of the cake. If you baked them as small muffins, adjust the baking time to 18 minutes.
  9. Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking papers. Allow to cool completely.
  10. Make chocolate ganache by placing chocolate into a heatproof bowl. Heat cream in a pan and when it starts to boil, pour it over the chocolate. Let it sit for 2 minutes before you stir to allow the chocolate to melt gently and smoothly. Leave in the fridge to cool and firm up for 1-2 hours.
  11. Spread chocolate ganache onto the top of one cake, then place the other bottom side up on top of the first cake. Spread chocolate ganache over to cover the top and sides.
  12. Garnish as you wish, with berries, confetti sprinkles or chocolate shards.

Lemon Lime and Bitters Macarons


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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.

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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).

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Whittakers’ 100s and 1000s Macarons


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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.

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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 🙂

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