I’m a complete fool when it comes to a good macaron. I am also addicted to all pretty things in life, so my aim is not only to make my macarons as pretty as possible but also give it the professional look.

My visit to Pierre Hermé’s exclusive macaron boutique at Selfridges confirmed what a true master he is with funky flavour combinations. My favourite must be the wasabi and strawberry.

I made one batch of macaron mixture, coloured it with one colour, and used different garnishes and flavoured fillings. For the fillings I made my own version of wasabi and white chocolate butter cream as well as a toasted black sesame seed butter cream and for the third flavour combination I used a strawberry and rose jam as a filling.

You might think that the wasabi flavouring is a weird combination, honestly I thought the same but all I can say is WOW! The wasabi has acidic and citrus undertones and combined with a really good quality white chocolate, (I chose one with floral notes) provides an absolute dream flavour explosion. It surpassed all my expectations.

To add a bit of glamour and sparkle to your baked macarons dust with edible glitter. You can get all sorts of funky shades and colours.

What I love  most about macarons is that you can make as many interesting colour and flavour combinations as you wish. I have listed only a very few in the recipe below. 

Macaron Recipe

  • 110g ground almonds
  • 225g icing sugar
  • 4 large free range egg whites
  • 50g caster sugar
  • Food colouring of your choice (optional)
  • Garnish of your choice (optional) e.g. freeze dried raspberries, chopped pistachios, cocoa nibs, black sesame seeds, poppy seeds, coconut, etc.
  • Edible glitter (optional)

Preheat the oven to 150 °C.

Sieve the ground almonds and icing sugar, discard the impurities and hard lumps.

In a clean and grease-free mixing bowl whisk the egg white until it starts to aerate and lightly foam, add the caster sugar and continue whipping until a soft-peak meringue forms.

Add food colouring of your choice (optional) and the sifted almonds to the meringue and mix lightly until just incorporated. Do not over mix.

Spoon the mixture into a piping bag, I prefer using disposable piping bags, however any type will be appropriate.

Cut a 1cm gap at the point of the piping bag.

Line two large baking trays with parchment paper, spread a dash of the mixture underneath the paper to stick it to the tray.

Pipe 2cm macaron droplets evenly sized and spread with a 3cm gap between each.

Leave the macarons to form a skin, about 10–20 minutes.

Sprinkle on your chosen garnish, optional.

Bake the macarons for 12–15 minutes in the preheated oven.

Let them cool on the tray for 5 minutes before transferring  to a cooling rack to cool completely.

Dust each half macaron with edible glitter, optional.

Loosen the macarons carefully from the baking paper, pair them up in lines with  one half turned over so that the flat side points up.

Pipe the filling of your choice on the flat side of one half and then sandwich the two halves together.

Keep them in an airtight container for up to 5 days.

Macaron Flavourings and Fillings

  • Garnish the macarons with chopped pistachio nuts and use a strawberry and rose jam for the filling
  • Garnish the macarons with black sesame seeds and fold toasted crushed black sesame seeds into the butter cream
  • Garnish the macarons with dessicated coconut and fold toasted dessicated coconut into the butter cream
  • Garnish the macarons with cocoa nibs and flavour the butter cream with rosewater

Wasabi and White Chocolate Butter Cream

  • 150g unsalted butter, room temperature
  • 75g icing sugar
  • 40g white chocolate
  • 10g wasabi paste (I suggest that you add the wasabi to taste, add half the quantity and increase the amount to your liking)

Cream the butter and icing sugar until pale in colour and fluffy.

Melt the white chocolate, cool and gently fold the cooled chocolate and wasabi paste into the butter cream.

Transfer the butter cream to a piping bag and if it's too soft , refrigerate to become firmer, about 30 minutes. Alternatively if it's the right spreadable consistency leave at room temperature until needed.

Makes approximately 60 finished macarons

 


 

*

Madalene Bonvini-Hamel

Food and cooking is in my blood and it’s my life. With a successful career as a professional chef spanning over 15 years, I’ve had the privilege to work at Michelin starred restaurants and explore the world of contract catering. For the past three years I’ve been working with a leading food manufacturer as a product development chef.

By allowing myself to explore all corners of the food industry, I’m armed with invaluable knowledge and first-hand experience. I therefore currently offer my expertise on a consultancy basis and host various cooking demonstrations.

www.britishlarder.co.uk and www.britishlardersuffolk.co.uk

What to read next on Eclipse Magazine