Tag Archives: macaron

Chocolate macarons with salted caramel


Chocolate and salted caramel seems to be doing it’s rounds around the www lately. Muffins, cookies, donuts, cakes, ice cream, chocolates and of course, macarons. I wasn’t quite sure what the hype was all about, not until I finally made a batch of salted caramel following a Pierre Herme recipe. It was intended to be the filling of some profiteroles, but I think more was spreaded onto scones and even swirled into a fresh batch of vanilla ice cream as I tried my very best to incorporate it into as many recipes as possible.
This additive sauce turns out to be quite versatile.

I’ve matched it with my popcorn macarons in an earlier post, and here it’s matched with my Valrhona cocoa shells, which turned out absolutely perfectly this time.

Macarons shell ingredients
150 g icing sugar
140 g almond meal
10g valrhona cocoa powder
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Making macarons shells
Sift the almond meal, icing sugar and cocoa powder, set aside in a large wide bowl.

Put the first lot of egg whites into your hand or stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 25 times. Don’t over do this.

Test it by pulling the spatula up and letting the mixture drip back into the bowl. Watch it, if it quickly homogenises with the rest of the mixture, it is ready.

macronnage

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe. To get even rounds, hold the piping bag above the baking sheet, with the tip at a 45 degree angle. Squeeze the mixture in the centre of my rounds and as it is close to filling the circle, stop squeezing and flick the tip from three o’clock to 6 o’clock. This ensures a smooth top.

You can sift some cocoa powder on the tops too if you wish.

Allow 30 minutes for a skin to be formed.

Fan-bake them at 125°C, for 20 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier
to peel off.

chocolate macaron

I paired these with the salted caramel thick sauce

Filling Ingredients:
200g castor sugar
310ml 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 try mixing more sugar in. Add a tablespoonful and stir, keeping adding 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, so don’t eat it yet! These freeze well (up to 3 months).

Oreos macarons


What else can I turn into a macaron? I wondered out loud one day at the supermarket.

It’s been eight months, and I am still making macarons. I can’t see this quest finishing any time soon and I don’t think this is a phase either.

Having read and watched Adriano Zumbo make his macarons, I can see how far and wide you could reach to create a new flavour. No longer am I satisfied with just colouring my shells and filling them with ingredients that matches that particular colour of the shell – I want people to eat my macarons and actually think they are eating popcorn instead, for example.

So I wander in the supermarket aisles, looking out for any contestants that has the potential to survive a macaron makeover.

Ah hah – I spot a large packet of Oreos, cookies and cream biscuits made by Kraft. They look like macarons already! Mwaaahaahaa I rub my hands together with glee, as the little oreos scream ‘don’t blitz us please’….

Another wonderful Masterchef ‘invention test’ macaron flavour I think.

kitty cat oreos

Macarons shell ingredients
150 g icing sugar
130 g almond meal
20 g ground oreo shells
8g valrhona cocoa powder
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Making macarons shells

Open the oreo shells and scrape off the cream filling. Reserve.

Grind oreo shells in a powerful food processor or magic bullet and gave it 15 seconds of blitzing and there you’ll have finely grounded, cookie crumbs.

Sift the almond meal, icing sugar, cocoa powder and cookie crumbs, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 25 times. Don’t over do this.

mixing the batter – slap it confidentaly a few times too
Ready for piping

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe. To get even rounds, I hold the piping bag above the baking sheet, with the tip at a 45 degree angle. I squeeze the mixture in the centre of my rounds and as it is close to filling my circle, I stop squeezing and flick the tip from three o’clock to 6 o’clock. This ensures a smooth top.

Sprinkle some of the ground Oreo cookies onto half of the shells.

Allow 30 minutes for a skin to be formed.

Fan-bake them at 125°C, for 20 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a cookies and cream filling

Filling Ingredients:
5 Oreos (blitzed) + remaining cream centres from previous shells
150g butter
120g icing sugar

Instructions:
Cream butter and sugar together.
Blitz the cookies and mix in with the creamed sugar.

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, so don’t eat it yet! These freeze well (up to 3 months).

100s and 1000s macaron with salted caramel filling


I’ve been working on a new macaron flavour and I think I have invented one – well at least in the cyber world of Google.
The inspirations came from my daughter J, who loves the sprinkles on cupcakes. She asked if she could sprinkle the 100s and 1000s onto my last batch of macarons, and while I immediately replied ‘no…’ the seed was planted.
thank you J for this idea!

Macarons shell ingredients
130 g icing sugar
150 g almond meal
20 g ground 100s and 1000s sprinkles
110 g egg whites
150 g caster sugar
38 ml water

Making macarons shells

Grind 100s and 1000s in a powerful nut processor until they are finely grounded. I dug out my magic bullet and gave it 15 seconds of blitzing and there I have finely grounded, colourful sprinkles.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Some recipes say you should stir this gently – I’ve found that so long as I didn’t splash the sugar around, I won’t even have to stir. Use a clean pastry brush to brush down the side of the saucepan to avoid any crystallization if the liquid splashes up. Increase the heat.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, decrease the mixer speed to medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 25 times. Don’t over do this.

mixing the batter – slap it confidentaly a few times too
Ready for piping

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe.

Today I waited for 30 minutes for a skin to be formed.

I fan-baked them at 125°C, for 20 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

Salted caramel filling with more sprinkles

I paired these with a salted caramel filling

Filling Ingredients:
200g castor sugar
310ml fresh cream
7g good quality salt flakes
A few drops of vanilla

Instructions:
Make a toffee with the sugar (heat until melted and golden)
Carefully add the cream in slowly (continue to whisk but bewarned of vigourous bubbling!)
Add the butter in gradually until melted and combined. Add in salt flakes.
Cool in fridge over night (or for a few hours).

These need to be kept in the fridge for 24 hours for the filling to flavour the shells, so don’t eat it yet! These freeze well (up to 3 months).

Then I thought why not dunk it?

dunked…and went overboard.
Dunked with glorious star-shapped hundreds and thousands

Which one do you prefer? Lightly sprinkled or dunked?

Matcha green tea macaron with mascarpone and red bean filling – Mactweets Mac Attack #30 Vacation Getaway Macarons


green tea macaron with red bean mascarpone

Now what should I do with the left over red bean paste from my earlier black sesame macarons? Surely it will work with another Macaron flavour – Matcha green tea! I know I know I’ve done green tea many times already, but truth be told, I can never get enough of green tea. The earthiness of the green tea paired with ganache, or in this instance, red bean mascarpone, is simply divine. I also have yet to make a batch that isn’t too soft, so this counts as just another practice =)
This flavour combo reminds me of our most frequent travel destination – Hong Kong. People there can do almost anything with green tea and red bean paste, from drinks to waffles to chocolate treats! Over at Mactweets their Mac Attack challenge this month is all about vacations and I was immediately reminded of our trip where J enjoyed her first green tea ice cream when we were over there. Perfect timing!

Macarons shell ingredients
150 g icing sugar
144 g almond meal
6 g green tea powder
110 g egg whites
150 g caster sugar
38 ml water
A tiny glop of green colouring paste, if you wish to add depth of colour to the shell

Making macarons shells

Blitz the almond meal, icing sugar and green tea powder into a fine powder.

Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Some recipes say you should stir this gently – I’ve found that so long as I didn’t splash the sugar around, I won’t even have to stir. Use a clean pastry brush to brush down the side of the saucepan to avoid any crystallization if the liquid splashes up. Increase the heat.
To deepen the colour of the shells, I added the colouring paste to my Italian meringue. The amount depends on the strength of your gel, what depth of colour you desire and how it mixes with other ingredients. Practice is the only way to test it out. I scrapped tiny balls out using a tooth pick.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, decrease the mixer speed to medium and slowly trickle the sugar syrup in, down the side of the bowl. (Be warned not to get the syrup onto the whisk as you will then have spun sugar.) Increase speed to high and whisk until the bowl is warm to touch, about 6- 8 minutes, weather dependent.

Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down.To achieve “macaronnage”, I mixed the batter about 24 times. Don’t over do this.

Scoop half into a piping bag fitted with a #12 Wilton tip, and pipe.

green tea macaron prebakeToday I waited for 30 minutes for a skin to be formed.

I fan-baked them at 125°C, for 18 minutes. After a few minutes in the oven, I could see them rising nicely.

Once out of the oven, the macarons were left for 2 minutes on its trays before I checked them. They peeled off the baking paper quite easily. I then slid the whole sheet off the baking sheet onto my cool marble counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a mascarpone cheese and red bean filling.

green tea macaron with red bean mascarpone

Red bean filling ingredients:

5 tbsp mascarpone Cheese
3 tbsp azuki red bean paste

Instructions:

Mix the mascarpone cheese and azuki bean paste together. Chill while your shells are baking. When the shells have cooled, spread the filling onto half of the macaron shells. Top with the other half of shells by carefully placing the shells on with a twisting motion. This helps to keep the filling from spreading unevenly out.

These need to be kept in the fridge for 24 hours for the filling to flavour the shells, so don’t eat it yet! It freezes well too. Just eat it within 2 hours of removing from the fridge or the filling will make the shells soften too much.

green tea macaron with red bean mascarpone

Don’t forget to check out my earlier post for a chance to win $200 to spend at a camera shop!

Black sesame macaron with black sesame chocolate ganache


I decided to make a black sesame ganache to fill my black sesame macarons to see how intense will the overall black sesame flavour be. Follow my black sesame macaron recipe and replace the mascarpone and red bean filling with the following ganache.

Black Sesame Ganache
100ml heavy cream
100g semisweet chocolate, roughly chopped
40g ground black sesame powder

Melt cream in a pot and pour over the chopped chocolate. Let it sit for 2 minutes until the chocolate melts. Add the sesame powder and stir everything together until the ganache is smooth. Cool in the fridge for 60 minutes until firm for spreading.

To make bunnies, I piped rounds and then continued piping down wards, drawing a short line from the circle. This creates an ear, which I then matched with another by piping another line next to the first.

I used edible black ink to draw some bunny faces.

I popped a lollipop stick in between the sandwich to make bunny pops.

How cute is this trio of mummy bunny, baby bunny and daddy bunny here?