Archives for category: Macarons

It’s always good to stop and appreciate the amazing people in your life. That’s why I love days like today. My Mother is one of the most amazing people I will ever know. She is always there to guide me, teach me new things and give an honest opinion about which sprinkles to use. Having said that, these macarons are not for her. Ha. They are for another wonderful mother. My friend Emily asked me to make some macarons to give to her mum and I wanted to make something super pretty. We decided on rose as the flavour so I piped on tiny roses to the shells using royal icing. I used this tip for the rose and this tip to pipe the leaves. I hope everyone had a wonderful day with the special ladies in their lives. Happy Mother’s Day! x

Bonjour! This cake is for the lovely Tiffany who is turning 21. To celebrate she is going to Paris so I thought it would only be right to use this as the inspiration for her cake. It’s a chocolate cake with chocolate buttercream, covered in pale pink fondant and finished with a pink polka dot ribbon. Amazingly just before I made this cake my parents took a trip to Paris so they picked up an Eiffel Tower for me to decorate the top of the cake. The best thing about it is that it lights up just like the real one. To complete the decoration I piled up some macarons to keep with the theme. Unfortunately I didn’t have a chance to make some of my own but I picked up these ones in different colours that went well with the pink. I love the Paris theme and already have ideas about variations including flowers and bows. I hope Tiffany has brilliant birthday and an amazing trip! x

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

25ml milk

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.

There is something special about Wimbledon. Not only do I love watching incredible players gather at SW19 to play some unbelievable tennis, but I also love all the traditions that go along with it. The Pimms, the white clothing and the strawberries and cream. Last year we had a Wimbledon party and I have already made Pimms macarons this summer, but I couldn’t let these amazing two weeks go by without celebrating it in some way. My sister thought that tennis ball macarons would be perfect and I chose to combine them with a strawberries and cream filling to capture a small part of the Wimbledon experience. I began by making the shells which I coloured bright yellow using this yellow colouring paste, with a touch of this lime coloured paste. When they had completely cooled, I piped white icing on to each macaron half  to look like the markings on a tennis ball. After that had set I sandwiched the halves together with the strawberries and cream filling and put them in the fridge. These might be my favourite macarons so far as they almost look like little round tennis balls. They taste light and fresh, and are the perfect treat for some summer-time tennis viewing whether you’re watching from Henman Hill or the sofa.

Strawberries and Cream Macaron Filling

(for approx 30 whole macarons)

250g icing sugar

80g unsalted butter

1 1/2 tbsp double cream

1 huge strawberry or 2 smaller ones

In a mixer beat together the icing sugar, butter and double cream until just combined. Quarter the strawberry and beat in until the filling is smooth but there are still some strawberry pieces visible.

So it was summer for like 5 seconds. Over last weekend’s bank holiday there was actual sun and it was warm. I wasn’t aware that this country was capable of warm anymore so it was a pleasant surprise, and perfect timing too. I mentioned we went to a birthday picnic but after that we went to a BBQ. This BBQ was amazing for many reasons, but one being the Pimms that was served. It was stuffed full of fruit and having not had it in so so long, it tasted even better. Although this weekend we didn’t have a repeat forecast (It rained and I got drenched. Boo) my friend Fiona came to stay and we decided to make macarons and immediately I knew what flavour to make. Pimms has such a great flavour and it’s one of those drinks that doesn’t taste like you’re drinking any alcohol (Dangerous. In a good way.) and reminds me so much of summer and tennis and our garden. For these macarons I began by making the shells using this recipe and had a tough time getting the pimms colour; they ended up a bit pink but I now I know for next time. For the fiilling I made a buttercream, flavoured with neat Pimms and mixed in strawberries, cucumber and mint. When assembling them I added in a large piece of strawberry in the centre which I might not do next time as it made the macarons go softer the next day and ooze strawberry goo. But boy did they taste like Pimms, especially when they were still a little chilled from the fridge. These definitely distracted me from the lack of sunshine and made it feel like summer again for 5 seconds.