Macarons

French method

Quicker to prepare and mix, and they stay fresh longer.
The macaronage is a lot more delicate, which makes it easier to get deflated or cracked shells and uneven feet. The shells are also more prone to air bubbles.

Italian method

Smooth Shells, taller Macaron and fewer air bubbles. Easier macaronage stage.
This method is more complicated with more steps. A thermometer is needed for the water and sugar mixture.
French

ingredients

90g egg whites
125g white sugar
125g powdered sugar
125g ground almonds (no shells)
1 pinch of salt
Food colouring (if possible gel or powder)

INSTRUCTIONS

  1. Sift almond flour & powdered sugar through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don’t go through the mesh sieve. Set aside.
  2.  

  3. In a second bowl, beat the egg whites with a pinch of salt, on medium speed, until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Add food colouring and increase the speed to medium-high then continue to beat until stiff peaks form.
  4.  

  5. Gently fold one-third of the almond flour mixture into meringue using a spatula. Fold in remaining almond flour until the batter becomes the consistency of lava and drizzles off a spatula in a thick ribbon.
  6.  

  7. Transfer the macaron batter to a piping bag fitted with a large round tip. Pipe the macaron batter onto baking paper or a silicon mat. Tap the baking tray lighly to release the bubbles. Let the macarons sit for about 30 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
  8.  

  9. Preheat oven to 140°C (Conventional) or 135° (Fan-forced). Bake one sheet of macaron shells at a time for 15-20 minutes. Let cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
Italian

ingredients

125g ground almonds
125g powdered sugar
2 x 45 g egg whites
125g white sugar
30ml water
Food colouring (if possible gel or powder)

INSTRUCTIONS

    1. Put the water and sugar in a saucepan and boil it. It is important that the sugar dissolves completely. As soon as the sugar water has reached a temperature of 118° C, the pot can be removed from the stove.
    2. Meanwhile, beat the first 45g egg whites in another bowl until stiff. Here it is very important that not a drop of egg yolk gets into the egg white, otherwise it will not become really stiff. The egg whites should be beaten until it seems almost hard and does not run out when the bowl is turned over.
    3.  

    4. Gradually add the warm sugar water to the egg white in a thin stream while stirring constantly. This results in a still stiff and shiny meringue. Set aside.
    5.  

    6. In another bowl, sift together the powdered sugar with the ground almonds, then add the second 45 g (not beaten) egg white and your colour. Mix everything together until the food coloring has evenly colored the entire mixture. Add the meringue and mix carefully with the spatula.
    7.  

    8. Transfer the macaron batter to a piping bag fitted with a large round tip. Pipe the macaron batter onto baking paper or a silicon mat. Let the macarons sit for about 15 – 30 minutes until the top is dry enough to touch. It may take even longer if the day is humid.
    9.  

    10. Preheat oven to 150°C (Conventional) or 125° – 130° (Fan-forced). Bake one sheet of macaron shells at a time for 12-15 minutes. They are done when the bottom has not turned brown and they peel off from the baking paper almost by themselves. Let cool completely.

Fillings



German Buttercream

This slightly less sweet buttercream is easy to make and perfect for filling fruity centred Macarons, or fillings that are runny or too soft.

By using vanilla bean instead of vanilla extract in the pudding, gives the cream a better vanilla taste – but this is up to you and what you prefer.

Add the optional powdered sugar if you prefer your buttercream to be sweeter.

You can also add flavours like chocolate, coffee, green tea or caramel.


Vanilla Bean Pudding ingredients

280g Milk
1 Vanilla bean (or 6g vanilla extract)
3 Egg yolks
130g Sugar
25g Cake flour

INSTRUCTIONS

  1. Scrape out the vanilla pods, place the seeds, pods and the milk into a pot and place it on the oven on low heat, and bring to a boil.
  2.  

  3. In the meantime, whisk together the egg yellows and sugar until pale and fluffy.
  4.  

  5. When the milk starts to boil, turn off the heat. Mix the flour into the egg mixture, then gradually mix in half of the milk, once smooth, mix in the other half.
  6.  

  7. Pour the mixture back into the pot, through a sieve. Continuously stir on low heat, until it becomes thick and the first bubbles can be seen. Stir for 1 min and remove from heat.
  8.  

  9. Place the mixture in a bowl or on a plate, cover with cling wrap making sure the cling wrap is pressed onto the mixture, and place in the fridge to cool completely.
  10.  


Buttercream ingredients

380g Unsalted butter (room temperature)
4g vanilla extract
Add powdered sugar (if needed)

INSTRUCTIONS

  1. Let the butter and pudding come to room temperature. Don’t let it get too warm otherwise it’ll melt the butter and the buttercream will be too runny.
  2.  

  3. Beat the butter with a mixer until it starts to become lighter in colour. Beat for another 3 – 5 min until it is smooth and creamy.
  4.  

  5. Start adding the pudding, about 1 tablespoon at a time, and keep mixing.
  6.  

  7. Taste the buttercream and add the powdered sugar if you would like it to be sweeter. Mix in the vanilla extract. Fold and mix the buttercream with a spatula if you would like to remove some of the air.
  8.  


Homemade Caramel Sauce

Quick, 4 ingredient Caramel Sauce. Either use this as a soft center filling or mix it into a Caramel-Buttercream or Salted Caramel-Buttercream (sprinkle some coarse salt on top of the Buttercream before pairing the Macarons).

The caramel sauce can be refrigerated up to two weeks.

Makes about 2 cups

This recipe is easier if you have a cooking thermometer


Ingredients

300g white sugar
125g butter
180g cream
1 pinch salt

INSTRUCTIONS

  1. Add the sugar and water to your a pot and cook over medium to medium-high heat, without stirring, until the sugar begins to boil and change color. Gently swirl your pan to “stir”, but only very occasionally to get an even colour. Once the sugar has reached 175° C, or without a thermometer turns a golden amber color, remove from heat.
  2.  

  3. Immediately, but very carefully, stir in your cream. Stir in the butter, salt, and vanilla.
  4.  

  5. The caramel will be a little runny, but will thicken once cooled.

Caramel-Buttercream

150g butter
200g Caramel
1 pinch salt (optional)
vanilla extract (optional)

INSTRUCTIONS

  1. Let the butter and caramel come to room temperature. Don’t let it get too warm otherwise it’ll melt the butter and the buttercream will be too runny.
  2.  

  3. Beat the butter with a mixer until it starts to become lighter in colour. Beat for another 3 – 5 min until it is smooth and creamy.
  4.  

  5. Start adding the caramel, about 1 tablespoon at a time, and keep mixing.
  6.  

  7. Taste the buttercream and add salt and vanilla if needed.
  8.  


Fruity Compotes

Making your own compote is super easy. You can use either fresh or frozen fruit.

For 2 Cups:
200g Fruit of choice (inedible parts removed)
1 – 2 tbsp sugar (depending how sweet you want it)
½ cup water
½ – 1 tbsp Lemon juice
1 tbsp cornstarch (optional to thicken)

INSTRUCTIONS

  1. Place fruit in a pot on low heat with sugar, lemon juice, and half the water (¼ cup). Stir occasionally until the sugar is dissolved.
  2.  

  3. If you want the compote to be thinner, add some more water. If you want it thicker, mix the cornstarch with the remaining water and add it to the pot. Continue to cook on low – the mixture will thicken considerably.
  4.  

  5. Remove from heat, and let cool completely.

Pistachio Ganache

50ml cream
150g white chocolate
25g pistachio paste (from 25g unsalted pistachios and ½ tsp unflavoured oil)

INSTRUCTIONS

  1. Chop the white chocolate, place in a bowl and melt over a double boiler (pot with some water, bowl over pot).
  2.  

  3. Heat the cream in a second pot. Add the pistachio paste to the cream. Pour the cream over the melted chocolate and stir until smooth with a whisk.
  4.  

  5. Cover the bowl with cling wrap and chill. (make sure the cling wrap is pressed against the ganache)

Tiramisu – mascarpone filling

Add 1/2 tsp espresso powder to your shells, almond and powdered sugar mixture.

Sieve some cocoa powder onto the shells, right after piping, before they are dry.

1/2 cup mascarpone cheese (must be very cold!)
1/4 cup heavy cream (cold)
2 tbsp white sugar
1/4 tsp vanilla extract

INSTRUCTIONS

  1. Beat together mascarpone cheese, heavy cream, sugar, and vanilla extract, until thickened and creamy.
  2.  

  3. These macarons should be consumed within 72 hours, as the filling has a high liquid content and the shells will absorb it all over time.

MOJITO CURD

Zest of a lime
100ml lime juice
50ml white rum
3 eggs
150g sugar
1 tsp cornstarch
40g butter
2 chopped stalks of fresh mint

INSTRUCTIONS

  1. In a bowl, whisk together the zest, juice, rum, eggs, mint, sugar and cornstarch.
  2.  

  3. Pour all the ingredients into a small pot and heat carefully, over medium heat, for at least 5 minutes, stirring constantly (do not boil, otherwise the egg will cook).
  4.  

  5. Remove from heat, after 10 minutes at the latest, and strain through a fine sieve.
  6.  

  7. Cover with cling wrap and let cool before placing in the fridge.

Tips

Ingredients

Use egg whites that are at room temperature.

The ground Almonds need to be blanched (skinless)
Sieve the Almonds and powdered sugar a few times through a fine sieve to make sure they are super fine.

MEasure exactly

Kitchen scale (even weigh the eggs)
Cooking Thermometer for Italian Method
Oven Thermometer

Tools

Before whisking make sure your whisk and bowl are sparkling clean and grease-free.
You can use some lemon juice and a kitchen towel to wipe the grease off.

Meringue

Add the sugar slowly to the egg whites and whisk the whites really, really well, they should be so stiff you can turn the bowl upside down, and they will not fall out.

Piping

Use a simple round nozzle in your piping bag. Make sure to keep the piping bag as vertical as possible.

Oven

Get to know your oven, you might have to adjust your oven temp and baking time to get perfect macarons. Halfway through baking, open the oven door for a bit to allow any steam to escape. Close the door and finish baking.

MAcarons

Pistachio | Apple Caramel-Buttercream

Blueberry Compote & Buttercream

Pistachio | Mojito Curd

Melktert

Apple Caramel-Buttercream

Mixed Berry Ganache

Pumpkin Spice Latte
Tiramisu

Pistachio | Raspberry & Buttercream