A fresh batch of macarons to incorporate a filling I enjoyed in some gorgeous chocolates recently.
Category: Macarons
Strawberry, cherry & lime macarons
These seriously fruity macarons are inspired by the Exuberantly Fruity chocolates from Hotel Chocolat: my favourite of their chocolates. They give a real flavour explosion as soon as you bite into them! Continue reading “Strawberry, cherry & lime macarons”
Raspberry gin macarons
This is great way to use good quality fruit gins in cooking – as if excused are needed! You could even serve these with a glass of gin and tonic for the ultimate indulgence…. Continue reading “Raspberry gin macarons”
Ginger and lemongrass macarons
The gorgeous flavours of ginger and lemongrass in a macaron: pure bliss in every mouthful! Continue reading “Ginger and lemongrass macarons”
Orange and star anise macarons
These punchy macarons are far too easy to eat and when dipped in dark chocolate with a grating of orange zest they are sure to liven up the palate. Continue reading “Orange and star anise macarons”
Peach Bellini macarons
Macarons that have a fruity tang tick every box for me, and if there is a kick of alcohol in the filling then I am all over them! These Peach Bellini macarons are little bites of pure, unadulterated indulgence. Continue reading “Peach Bellini macarons”
Blackcurrant and mint macarons
The combination of blackcurrant and mint is a fabulous one, and when used to flavour macarons you have the most sublime little sweet treats. Continue reading “Blackcurrant and mint macarons”
Pistachio and strawberry macarons
Tangy, fruity macarons are a joy to eat and this is one of my favourite macaron flavour pairings.
Passionfruit macarons
I adore passionfruit and I need no excuses to use its fragrant sharpness in a dish: these macarons are filled with a simple passionfruit filling which cuts through the sweetness of the shells. Continue reading “Passionfruit macarons”
Pistachio and lemon macarons
When it comes to macarons, I have a penchant for fruity ones: the sharpness of a punchy filling with the sweetness of the shell hits the spot for me every time.
Blueberry and raspberry macarons
Raspberries are one of my favourite fruits and I need little excuse to use these in sweet bakes: fresh, dried, curd…..any or all work for me! I was rather late to the blueberry party, though: only really taking to their sweet-acidic flavour in the past year or so, but now I adore them. Continue reading “Blueberry and raspberry macarons”
Roasted coffee bean butter: a great ingredient for coffee lovers
I am so excited to share this post for roasted coffee bean butter. Coffee is one of my favourite flavours, almost beating chocolate for me. This butter, which is basically freshly ground coffee beans infused with hot butter, has a very rich, deep coffee flavour that you simply cannot get close to when using either instant coffee or even freshly brewed coffee in a bake. Continue reading “Roasted coffee bean butter: a great ingredient for coffee lovers”
Smoked salted caramel & bitter chocolate macarons
At the risk of tumbling shamelessly into the world of the melodramatic, I would go so far as saying that these particular macarons are to die for. Continue reading “Smoked salted caramel & bitter chocolate macarons”
Savoury macarons: smoked salmon & horseradish
These savoury macarons are my bite-sized version of that treat the list of one of my top food pleasures: smoked salmon on sliced brioche with a thin spreading of caper butter. Continue reading “Savoury macarons: smoked salmon & horseradish”
Ginger snowmen macarons
Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?! Continue reading “Ginger snowmen macarons”
Pimms macarons with Pimms ganache & minted cucumber jelly
A challenging but rewarding bake, this is a taste of summer in each mouthful: these macarons are sandwiched together with a Pimms ganache and small pieces of a sweetened cucumber and mint jelly: you really can’t have Pimms without the cucumber! Continue reading “Pimms macarons with Pimms ganache & minted cucumber jelly”
Mini Gluten-free Pistachio Fraisiers using left-overs!
Further to posting my version of a large Fraisier a few weeks ago, I decided to make another large one for this month’s Clandestine Cake Club – this time going for a gluten-free version. And with left over elements, I also went for mini Fraisiers. Continue reading “Mini Gluten-free Pistachio Fraisiers using left-overs!”
Orange & cranberry macarons
After using orange, cranberry and white chocolate as the key flavours in a dessert cake I was making, I found I had a fair bit of ganache left over….so macarons were called for! Continue reading “Orange & cranberry macarons”
Blackcurrant marshmallow macarons (& “wagarons”!)
I am such a fan of Wagon Wheels but they have become noticeably smaller over the years so I felt I might as well jump on their band wagon(!) and go even smaller, using macarons: after all, miniature things are among the most exciting thing for me to both bake and eat. Continue reading “Blackcurrant marshmallow macarons (& “wagarons”!)”
Vegan raspberry macarons
I need little excuse to make macarons, but this time I was asked if I could make some for a friend who was investigating more of a vegan lifestyle and wanted to be convinced that she could still enjoy indulgent things: which of course she could…and should! Continue reading “Vegan raspberry macarons”
Macaroons (as opposed to macarons!!)
A few years ago I made what was apparently a significant social faux pas in a restaurant while being served petits fours: when I referred to what I thought were macaroons the waiter, bristling with petulant superciliousness, exclaimed “they are macarons, sir”. All done with a pronunciation that could well have been from an episode of ‘Allo, ‘Allo with an accompanying roll of the eyes! Now, I am not the tallest of people to begin with but at that point I felt positively Lilliputian! Continue reading “Macaroons (as opposed to macarons!!)”
Savoury Macarons
Although I often go for macarons filled with a fruit ganache, this time I’ve gone for savoury macarons. The light sweetness of the shell is a perfect foil for each of the savoury fillings I have used, with the gentle saltiness coming from the fillings creating a flavour contrast that is, quite simply, divine. Continue reading “Savoury Macarons”
The macaron – the queen of confections
If you have ever wanted a macaron recipe for what I consider to be “as fool-proof as is possible*”, I hope you find that this is the place to be!
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Raspberry and white chocolate Wedding Cake
I had already made and posted a “trial run” of the main cake for my recent Civil Partnership when I had a go at it back in the summer but why stop at one main feature when there could be two? So a macaron tower HAD to be included…… Continue reading “Raspberry and white chocolate Wedding Cake”
The joys of Afternoon Tea
A marvellous institution in itself, you do not need a reason to justify taking Afternoon Tea: wonderfully indulgent, it is one of the most pleasurable ways to spend what should be several unrushed hours, allowing gasps of excitement to escape out as both sweet and savoury goodies are presented. Continue reading “The joys of Afternoon Tea”
Making macarons – the queen of confections
If you have ever wanted a macaron recipe for what I consider to be “as fool-proof as is possible*”, I hope you find that this is the place to be! Continue reading “Making macarons – the queen of confections”
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