Ahh Spring! How I love your clear, cool mornings and longer days. Makes me think of Summer that is coming, holidays and being warm again. Summer to me means fresh, light food and lemons are a wonderful addition to brighten a dish and add pizzazz. I love the bright zesty look of these macarons and fresh lemon curd with lemon zest is a must. It almost makes these lemon macarons healthy… Continue reading
I was inspired to make these by a Canberra food blogger ‘Tales of a Confectionist’ after I saw her image of fairy bread macarons! So retro! My childhood memories were more of the explosive kind than fairies (my misspent youth growing up in the country). Besides, I had some popping candy I was keen to use. I recommend buying specialty coated popping candy for macaron fillings, as it lasts heaps longer and doesn’t need to be chocolate coated first. I often have macaron fail by adding toppings to macarons before I bake them – this way you make a sugar syrup and brush the 100s and 1000s on afterwards – why didn’t I think of this sooner? The innards are a buttercream filling with smashed fruit tingles and popping candy. Be warned – these are explosively sweet and tangy. Continue reading
I spent a little while living in Houston, Texas in the US after I finished university in Australia. Being a relatively poor post-grad, I adopted the typical student-living-in-a-big-city lifestyle of the time, notably, I didn’t own a car. A few things struck me about the US and in particular, Texas, or more notably, Houston. Firstly, no one walked, bike riding was thrilling, in a dangerous sort-of way and I was regularly the only white person on the bus. Continue reading
It has been a while since I posted a macaron recipe. These jaffarons (or jaffas-macarons) are inspired by the wonderful Jaffas. I remember movie theatres with wooden stair aisles and the thrill (??) of someone rolling jaffas down the aisles during an intense scene in the movie (or during a particularly boring lecture at university!). That exhilarating plunk, plunk, plunk, plunk…. and everyone booing at the culprit who ruined the scene.
These macarons are an orange-coloured shell, topped with a bit of orange zest and filled with a chocolate-orange ganache. Typical jaffas have an orange-flavoured shell and are filled with soft chocolate (not orange flavoured chocolate), but its difficult to get a strong orange flavour in a macaron shell, so I improvised a bit. These macarons were not terribly photogenic, as the orange zest ‘melted’ the shell a bit, but oh my, they tasted a treat!
These macarons are my take on the wonderful wagon wheel, with a chocolate shell filled with a layer of rich and tangy raspberry buttercream and another layer of soft white marshmallow. Continue reading
Do you ever make an excuse to visit a particular suburb or set of shops so you can actually do something else that you’d much rather do, but you know it would appear excessively indulgent to be making a trip just to visit that place? Continue reading
Passionfruit curd and white chocolate macarons (Italian style)
Adapted from Pierre Hermé’s macaron recipe, copied 1000 times in different web sites.
Summer has passed us by and as I look out on this crisp Autumn morning, I am starting to think about comfort food and warm baking. But before summer is a distant memory… passionfruit!
I just love passionfruit in dessert and these macarons are the best. I went with bright yellow shells to match the curd and contrast the dark passionfruit seeds in the curd, though I think these would also look good with the shells coloured purple (like a passionfruit). Continue reading