Tag Archives: zumbarons

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!

Black Forrest Macarons with freeze-dried plum powder


I wanted to introduce a secondary crunchy element to my macarons and was toying with the idea when I came across some Cadbury Berry Forrest chocolate. It had jelly and biscuit pieces in the block – perfect!

As mentioned in an earlier post I love adding freeze dried powders to macarons. I added plum powder to these for a change.

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 violet gel colouring

Follow my basic recipe to make the shells.

I paired these with a Cadbury Berry Forrest chocolate ganache.

Filling Ingredients:
150g Cadbury Berry Forrest chocolate
120ml full 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. 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.

Dust with freeze dried plum powder.

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).

Look at my little stylist!

Milo Macarons


This one is for the kids.

Remember the controlled drink dispensers in the home room at school?

I used to put like 6 clicks of milo into the foam cup with a tiny splash of hot water, just enough to form a thick paste. I would have this as an afternoon “pick me up” during the afternoon class. That was my little rebellion…

Even J who has never been able to finish off a macaron by herself, had one tonight and literally it was gone in 60 seconds! Yummy malty goodness, who can resist? I’m glad I’ve reintroduced this childhood experience into a grown-up macaron experience!

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
a few drops of copper gel colouring
A few drops of brown gel colouring
2 tbsp cocoa powder (Dutch ones, without extra sugar)

Making macarons shells

Sift the almond meal and icing sugar, 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 it about 25 times. Don’t over do this.
Sprinkle the cocoa powder in and lightly mix twice to incorporate it into the mix. Yes there will be streaks of it and it is ok.

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 center of the 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. Bang it against the bench to remove any air bubbles.

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, you should see them rising nicely.

Once out of the oven, leave the macarons for 2 minutes on its trays. They should peel off the baking paper quite easily. Slide the whole sheet off the baking sheet onto a cool counter top. This causes a thermal shock and will make it even easier to peel off.

I paired these with a milo chocolate ganache

Milo ganache Ingredients:
100g good quality milk chocolate, broken into small chunks
100ml pure (heavy) cream
1/2 cup Milo powder

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. Add the milo powder into the bowl, stir and let it cool and thicken in the fridge.
(Caution: this turned out to be incredibly addictive … I’m keeping a jar of this handy from now on for those emergency sweet treats!)

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

Dust with extra milo powder.

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 🙂

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?