Tag Archives: macaron

Black sesame macaron with mascarpone and red bean filling


Time to try a new macaron flavour. There’s one that has been lingering at the back of my mind, and I’ve not had the opportunity to make it. With Mother’s day coming around this Sunday, I think it is perfectly timed for me to make a black sesame macaron paired with a mascarpone and red bean filling. This is for my mum who cannot resist anything red bean. I love you mum! (these won’t survive the postal service so you will just have to wait till our trip home later!) Happy Mother’s Day!

Macarons shell ingredients
150 g icing sugar
100 g almond meal
50 g ground roasted black sesame seeds
110 g egg whites
150 g caster sugar
38 ml water
A tiny glop of black colouring paste, if you wish to add colour to the shell

Making macarons shells
Roast black sesame seeds in a heavy-base pan over a low-medium heat until they are aromatic. They will start to pop. Shake the pan regularly to ensure the seeds don’t get burnt.

Grind roasted sesame seeds 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 a bowl of black sesame seed meal. It was so easy I couldn’t believe I didn’t think of it before.

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 make blackish-coloured 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 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 18 times. Don’t over do this.

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 also decorated the tops with a few roasted whole black sesames.

I fan-baked them at 125°C, for 16 minutes. After a few minutes in the oven, I could see them rising nicely.

I was so excited with these I did a little victory dance in the kitchen. These came out perfect! The photo’s not though, oops 😉

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.

Azuki red bean filling Ingredients:

5 tbsp mascarpone Cheese
3 tbsp azuki red bean paste

Directions:

Mix the mascarpone cheese and azuki bean paste together. Chill while your shells are baking. When the shells are cooled, spread the filling onto the macaron shells.

These need to be kept in the fridge for 24 hours for the ganache to flavour the shells, so don’t eat it yet! I have not tried freezing these so cannot comment on that. However I’m sure my friends will gladly polish these off for me so that they won’t have a chance to go near the freezer!

Blueberry macaron


Once again I delegated the task of choosing our next macaron flavour to J. ‘What colour macaron should we make this time?’

‘er. Teal!’ ( that being my favourite colour)

Hm how can I get this colour without buying the actual colour gel? A bit of blue and yellow should do the trick! Read my basic macaron recipe:

Macaron shells
90 g almond meal
60 g macadamia meal
150 g icing sugar
58 g egg whites extra

Italian meringue
58 g egg whites (about 1.5 egg)
1 g meringue powder
150 g caster sugar
38 g water
5 drops of blue coloring gel
2 drop of yellow coloring gel

Instead of sifting, I blitzed the almond meal and icing sugar until it is a fine powder.

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Put the first lot of egg whites into your stand mixer.
Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan. Don’t let it touch the bottom of the pan. 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 and bring to the boil.

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To make teal-coloured shells, I added the gel colourings 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. I used the Wilton brand of gels.

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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.

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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.

20120420-121504.jpg Look at that colour! Isn’t it gorgeous?

Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue folding the mixture to soften the meringue. To achieve “macaronnage”, I mixed the batter about 18 times. Don’t over do this.

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Scoop the mixture into a piping bag (stand the piping bag in a tall glass if you can’t quite scoop and hold the bag at the same time) with a 12mm plain tip. Holding the bag slightly above the tray, pipe from the centre of each template circle to make a 4cm round. Keep it just within the border of each template circle. Do so without moving your tip to ensure your round is actually round in shape. At the end of piping each round, flick your tip from 12 o’clock to 6 o’clock quickly to end the piping action. The tip on top should drop back and result in a smooth top. Decorate as you wish the top of the macarons.

Leave the macarons at room temperature for at least 30 minutes until a skin forms. It might take longer in humid days. Preheat your oven to 135°C around 20 minutes into this step (you know your oven best – I use fan force and have it on at 125°C). Test the skin by gently touching the side of a macaron with your fingertip – it should not be sticky. This is important as the skin lifts while the macaron cooks, resulting in the all important ‘foot’! Today I waited for 40 minutes for a nice skin to be formed.

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I fan-baked them at 125°C, for 18 minutes. As I have 3 sheets in total, I decided to bake the first in by itself, and then this time add the two last trays in after 6 minutes to see if that changes the results. The macarons in the trays that were baked last were a little bit stickier than the sheet that went in first but still ok with an extra minute in the oven. I think I will stick with baking them individually next time and only resort to time-cutting measures if I run out of time again.

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.

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I paired this with a chocolate ganache, and the recipe follows:

150g chocolate, chopped
150ml cream
3 tbsp blueberry jam

Melt cream in a pot and pour over the chopped chocolate. Let it sit for 2 minutes until the chocolate melts. Add blueberry jam to the chocolate. Mix till the ganache is smooth. Cool in the fridge for 30 minutes until firm for spreading. Use an offset spatula to spread some ganache in the centre of the shells, being careful not to put too much. Once you have half of the shells done, take each top shell and put it on top of one with the ganache, with a twisting motion.

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These need to be kept in the fridge for 24 hours for the ganache to flavour the shells, so don’t eat it yet! These can keep in the freezer for up to 3 months – just wrap a few of them (4 or 6) with cling film wraps and place them in a airtight box. Bring them out an hour before serving to allow them to return to room temperature. The moisture will cling to the cling film and not your macarons.

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Results: I will definitely add the blueberry jam as a separate layer from the ganache next time, as my dear guinea pigs (aka my lovely colleagues) said they couldn’t taste the flavour.

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Blackcurrant macaron with grape jelly and chocolate ganache


We went up to the Matakana Farmers Market last weekend and tried some gorgeous local produce. I was really inspired by the produce and picked up some macadamia meal and grape gelly for my next macaron taste adventure. I made some simple variations to my basic macaron recipe:

Macaron shells
90 g almond meal
60 g macadamia meal
144 g icing sugar
6 g freeze dried Blackcurrant powder
58 g egg whites extra

Italian meringue
58 g egg whites (about 1.5 egg)
1 g meringue powder
150 g caster sugar
38 g water
2 drops of Rose coloring gel
1 drop of Violet coloring gel

I substituted 6 g of icing sugar with 6g of freeze dried Blackcurrant powder and did something I haven’t done before – instead of sifting, I blitzed the almond, macadamia meal, icing sugar and Blackcurrant powder until it is a fine powder.

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Put the first lot of egg whites into your stand mixer.
Into 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. Clip the sugar thermometer according to manufacturer’s instructions. Increase the heat and bring to the boil.
To make reddish-coloured shells, I added the gel colourings 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 8 minutes.

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Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue folding the mixture to soften the meringue. To achieve “macaronnage”, I mixed the batter about 18 times. Don’t over do this.

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

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I fan-baked them at 125°C, for 18 minutes. As I have 3 sheets in total, I decided to bake the first in by itself, and then this time add the two last trays in after 6 minutes to see if that changes the results. The macarons in the trays that were baked last were a little bit stickier than the sheet that went in first but still ok wit an extra minute in the oven. I think I will stick with baking them individually next time and only resort to time-cutting measures if I run out of time again.

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.

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I paired this with a chocolate ganache, and the recipe follows:

150g chocolate, chopped
150ml cream
Melt cream in a pot and pour over the chopped chocolate. Let it sit for 2 minutes until the chocolate melts. Mix till the ganache is smooth. Cool in the fridge for 30 minutes until firm for piping.

In the meantime, I used a small icing spatula to lift off thin sections of the grape jelly. I placed these on one pair of the domes and piped the chocolate ganache onto the other pair of the domes.

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These need to be kept in the fridge for 24 hours for the ganache to flavour the shells, so don’t eat it yet! These can keep in the freezer for up to 3 months – just wrap a few of them (4 or 6) with cling film wraps and place them in a airtight box. Bring them out an hour before serving to allow them to return to room temperature. The moisture will cling to the cling film and not your macarons.

This reminds me acutely of Ribena, my favourite childhood drink (actually still is!).

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Scallop envelope window box of delightful macarons


Now that I’ve made enough macarons to last our family for a while, I think it’s time to spread the love around. I don’t think I will do these beautiful little morsels justice by stuffing them in a plain box, so decided to use my Stampin Up! Big Shot to make some transparent scallop envelopes, and make a box out of them.

For this you will need:
Stampin Up! Big Shot Die-cutting machine
Scallop envelope die
1 x window (transparent) sheet
Sticky strip
Stampin’ Dimensionals
DSP (for this one here I used Sweet Always which is retired for the box, SAB Everyday Enchantment for the butterflies)
White card stock for the little sentiment
Chocolate Chip stamp pad
Simply Sent stamp “live love life” (retired)
A small rhinestone brad
Butterfly punch
Decorative Label Punch
Chocolate Chip 5/8″ grosgrain ribbon

This is easier than you imagine.

1. Cut the window sheet to fit over the die.

2. Build the die ‘sandwich’ – from the bottom: standard cutting pad; scallop envelope die; window sheet; standard cutting pad.

3. Put this sandwich through the Big Shot machine, and there you have it, a scallop envelope. Repeat with the other window sheet to get another scallop envelope.

4. Fold along the score lines and put sticky strips on the inside of the flaps. Peel off the protective cover of the sticky strips and stick the two envelopes together.

5. Make two butterfly punch-outs and hold it together with a small clear rhinestone brad. Slightly curl the top butterfly to make it stand out a bit.

6. Stamp the sentiment with Chocolate Chip stamp pad on White card stock. I punched the sentiment out with a Decorative Label punch, and trimmed it down.

7. Adhere both the butterfly and the sentiment with Stampin’ Dimensionals.

8. Fill box with colourful macarons (they fitted perfectly!!).

9. Tie the box with a piece of Chocolate Chip grosgrain ribbon.

10. Gift to friend!

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This is making its way to my friend, I hope she and her family will enjoy this =)

If you are interested in this box or the tools I’ve used to create this, email me!

Coffee macaron with chocolate coffee ganache


We love Moccona coffee and so I decided to make some macarons with it. I made some simple variations to my basic macaron recipe:

Macaron shells
150 g almond meal
140 g icing sugar
58 g egg whites (about 1.5 egg)
1 g meringue powder
150 g caster sugar
38 g water
2-3 drops of each of brown and yellow coloring gels
58 g egg whites extra

I substituted 10 g of icing sugar with 10g of Moccona coffee granules and sifted it in with the almond meal mix.

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Put the first lot of egg whites into your stand mixer.
Into a milk saucepan, put the caster sugar and water and dissolve the sugar over a low heat, stirring gently. Use a clean pastry brush to brush down the side of the saucepan to avoid any crystallization. Clip the sugar thermometer according to manufacturer’s instructions. Increase the heat and bring to the boil.
To make coffee-coloured shells, I added brown and yellow gel colourings 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 2-3 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 8 minutes.

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Add the extra egg white to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue folding the mixture to soften the meringue. To achieve “macaronnage”, I mixed the batter about 18 times.

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Perhaps it was the drier weather today, I only had to wait 20 minutes and a nice skin had already formed. I decorated some shells with cocoa nibs.

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I fan-baked them at 125°C, for 18 minutes. As I have 3 sheets in total, I decided to bake the first in by itself, and then the last two together to see if that changes the results. The macarons in the trays that were baked together were a little bit stickier than the single-sheet-baked ones. In fact, the tray closet to the bottom of the oven was profoundly so, and needed one more minute in the oven for a drier bottom. I think I will stick with baking them individually next time.

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.

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I paired this with a chocolate coffee ganache, and the recipe follows:

150g chocolate, chopped
150ml cream
2-3 tbsp Moccona coffee

Melt cream in a pot and pour over the chopped chocolate and coffee granules. Let it sit for 2 minutes until the chocolate melts. Mix till the ganache is smooth. Cool in the fridge for 30 minutes until firm for piping.

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These need to be kept in the fridge for 24 hours for the ganache to flavour the shells, so don’t eat it yet! These can keep in the freezer for up to 3 months – just wrap a few of them (4 or 6) with cling film wraps and place them in a airtight box. Bring them out an hour before serving to allow them to return to room temperature. The moisture will cling to the cling film and not your macarons.

The taste reminds me of Tiramisu! Enjoy!