I’m tired of everyone telling me to not eat sugar. What is that. It’s all over the newspaper and magazines. Ugh. As long as I’m consuming less than I did over Christmas it’s ok right? They can drop it now. I’m not interested. I am however, majorly interested and excited about these macarons. Plus I’m sure one or two of these won’t do any harm. It’s been a good while since I’ve made macarons (you can see my previous attempts here) and I’ve kind of missed making them. Sure, they can be temperamental and messy, but, the results are always rewarding especially when you customise the outsides and use dreamy flavours. I thought it being a new year and all I would try out making them a different way. Normally I use the french method, mostly because it means I don’t have to deal with pouring boiling sugar. However, today I was feeling brave and gave it a go. I used this Peggy Porschen recipe which was great and a lot easier than I thought. I think the candy stripe is cute on the macarons and think it looks like raspberry ripple ice cream. For the filling I made a white chocolate ganache using the one and only Green and Black’s white chocolate which I’m obsessed with. I love that you can see and taste the vanilla in it. I then used it to make a white chocolate buttercream. For the raspberry I mashed up some fresh raspberries into this jam. I filled them and left them in the fridge to chill.
White Chocolate Ganache
200g Green and Blacks white chocolate
100g double cream
Break up the chocolate and put in a glass bowl. Melt the white chocolate. Heat the cream in a saucepan until it just begins to boil. Pour the cream on to the white chocolate and mix until completely combined. Leave to cool.
White Chocolate Buttercream
250g icing sugar
80g unsalted butter
5 big spoonfuls of the white chocolate ganache
Beat the icing sugar, butter and milk together until smooth. Stir in the white chocolate ganache. The ganache should be soft or room temperature. If it’s been in the fridge and firmer than the buttercream, heat for a few seconds until it is the same consistency.