Tag Archives: zumbarons

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons


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Unlike the more premium Gran Cru line, the Valrhona Satilia range of chocolate is made from a blend of cocoa beans from different regions. Nonetheless, it is as delicious as ever: strong chocolate flavour with 35% cocoa, slightly sweet and a little biscuity. Kinder to the wallet so why not!

Here I’ve paired it with blackcurrants and chestnut, to simulate a Mont Blanc-esque flavour.

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
  • daffodil yellow gel colouring

Follow my basic recipe to make the shells.

Ingredients:

  • 120g Valrhona Satilia Lactée fèves
  • 80ml pure (heavy) cream
  • 3-4 tsp Cassis paste or blackcurrant jelly
  • a few whole cooked chestnut, broken into pieces

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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 cassis paste on half of your shells. Add two pieces of broken up chestnut and pipe a teaspoon of ganache on top. Top with the remaining half of your shells.
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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).

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Here’s my cone of macarons!

Peanut butter Macarons


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This one has been a long time coming. I have been saving my best peanut butter for these and finally it was time to open the jar of Pic’s Really Good Peanut Butter. These are made in Nelson, New Zealand with only two ingredients: Peanuts, salt. Yes no added sugar! The nuttiness of the peanut butter matched nicely with the dark chocolate.

You can pair them with any colour shells of your choosing, but I’m particularly drawn to the purple and blue combination.

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 and blue gel colouring, separately.

Follow my basic recipe to make the shells.

I paired these with a peanut butter flavoured dark chocolate ganache.
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Filling Ingredients:
100g whittaker’s dark chocolate
100ml full cream
4 tbsp good quality peanut butter

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. Stir until you have a thickish ganache and add peanut butter in. Stir and 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.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well too (up to 3 months).

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Lemon Lime and Bitters Macarons


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I adore the mix of sweet and sour flavours. Think raspberries and chocolate; cherries in a Black Forest cake; passionfruit and white chocolate. The sharpness of an ingredient contrasting with the sweetness and richness of chocolate – very effective in waking up taste buds I would say.

Angostura isn’t something one can add to anything. After making these macarons though, I think my bottle would be finished rather quickly as lemon lime and bitters macarons have risen to my top 10 flavours.

Watch this space too for a lime and bitters marshmallow demo after my session at Vinnie’s Restaurant, Auckland! (Geoff Scott invited me to their kitchen to make some, how awesome!)

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

Follow my basic recipe to make the shells.
Add daffodil yellow and kelly green gel colouring to separate bowls of macaron mix for different coloured shells.

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Ingredients:
120g whittakers 28% cocoa white chocolate, broken into small chunks
60ml pure (heavy) cream
2 -3 tbsp angostura bitters (add more to taste)

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. Stir and add bitters in a little at a time, until it has been incorporated. 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.

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).

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Whittakers’ 100s and 1000s Macarons


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OH what fun when Whittakers released the 100s and 1000s pink coloured white chocolate slabs! I did a 100s and 1000s macaron before with a salted caramel filling and now there is an even easier way.

All you do is make your shells, then make the ganache with the chocolate slab and voilà, you have colourful and whimsical 100s and 1000s macarons.

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

Follow my basic recipe to make the shells.
If you wish, you can sprinkle 100s and 1000s onto the shells while they are drying.

I paired these with a 100s and 1000s chocolate ganache.

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Ingredients:
120g whittakers 100s and 1000s chocolate, broken into small chunks
60ml pure (heavy) 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. Stir and 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.

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 🙂

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Salted Caramel Macarons


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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.

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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!