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50 Decadent Macaron Recipes
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About this ebook
Try making these easy, decadent macaron recipes.
Some of the recipes within the book:
Peanut Butter Ganache Macarons, Vanilla And Saffron Macarons, Cardamom And Rose Macarons, Vanilla Almond Macarons, Cinnamon And Coffee Liqueur Macarons, White Ganache And Cherry Macarons, Pistachio And Lemon Macarons, Hazelnut And Chocolate Macarons, Blueberry Cream Cheese Macarons, Lemon Verbena Macarons, Almond Peppermint Truffle Macarons, Vanilla Caramel Macarons, Apricot Grand Marnier Macarons, Irish Coffee Cream Macarons, Spiced Honey Almond Macarons, Figgy Macarons, Passion Fruit Macarons, Double Chocolate Fudge Macarons, Eggnog Crème Macarons, Chocolate Brandy Macarons, Strawberry Cheesecake Macarons, Pistachio And Lavender Macarons and much, much more......
This recipe book contains delicious, easy to follow recipes.
LanguageEnglish
PublisherBrenda Van Niekerk
Release dateMar 14, 2012
ISBN9781476453743
Author
Brenda Van Niekerk
Brenda loves cooking, baking and experimenting with new ideas for recipes. Writing recipe books just flows naturally from that.
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50 Decadent Macaron Recipes - Brenda Van Niekerk
ROSE PETAL PISTACHIO MACARONS
INGREDIENTS FOR MACARONS
462,5 ml icing sugar
170 ml finely ground almonds
167,5 ml finely ground pistachio nuts
4 large egg whites
62,5 ml granulated sugar
3 ml rose water
Few drops pink food coloring
INGREDIENTS FOR FILLING
62,5 ml shortening
62,5 ml butter
500 ml icing sugar
12,5 ml milk
5 ml rose water
Few drops pink food coloring
62,5 ml dried rose petals (crushed)
TO DECORATE
Candied rose petals
METHOD FOR MAKING MACARONS
Sift the icing sugar, pistachio nuts and almonds together.
Whisk the egg whites with an electric beater on a medium speed until very soft peaks form. This should take about 1 to 2 minutes.
Add a 1/4 of the granulated sugar and whisk for another 45 seconds.
Repeat this process 3 more times.
Add a few drops of food coloring and the rose water.
Fold in 1/2 of the icing sugar, pistachio and almond mixture using a spatula. Fold in thoroughly.
Fold in the remaining mixture until just combined.
Be careful not to over mix.
Line the baking sheets with parchment paper.
Use a piping bag fitted with a 1/2 inch round tip to pipe the egg white mixture onto the baking sheets.
Pour the egg white mixture into the piping bag.
Pipe rounds about 1 inch in diameter and 1/2 inch thick onto the baking sheets.
When the baking sheet is full tap the baking sheet against the counter a few times to flatten the rounds and pop any air bubbles.
Allow the macarons to rest until they are no longer tacky to the touch. It should take about 30 minutes.
Heat the oven to 325 degrees F.
Position the oven racks in the top and bottom thirds of the oven.
Once the macarons are no longer tacky reduce the oven temperature to 300 degrees F.
Place the baking sheets in the oven and bake for 8 minutes and then rotate and swap the baking sheet positions.
Continue to bake until the macarons are very pale golden. It should take about 15 to 20 minutes.
Remove the baking sheets from the oven and allow the macarons to cool.
METHOD FOR MAKING FILLING
Cream shortening and butter until light and fluffy.
Gradually add the icing sugar, one cup at a time.
Blend well on medium speed.
Add the milk, food coloring and rose water and beat until light and fluffy.
Mix in the crushed rose petals.
ASSEMBLE THE MACARONS
Make a small opening on the flat side of one macaron shell.
Place about a teaspoon of the filling over the opening.
Cover with another shell and twist until filling is evenly spread.
Decorate the macarons with the candied rose petals.
Refrigerate macarons overnight before serving.
GINGER MACADAMIA MACARONS
INGREDIENTS FOR MACARONS
462,5 ml icing sugar
170 ml finely ground almonds
167,5 ml finely ground macadamia nuts
4 large egg whites
62,5 ml granulated sugar
3 ml ground ginger
INGREDIENTS FOR FILLING
250 ml golden syrup
250 ml boiling water
2 ml ground ginger
50 ml ginger preserve (chopped up)
30 ml corn flour
15 ml custard powder
TO DECORATE
Candied ginger pieces
METHOD FOR MAKING MACARONS
Sift the icing sugar, macadamia nuts and almonds together.
Whisk the egg whites with an electric beater on a medium speed until very soft peaks form. This should take about 1 to 2 minutes.
Add a 1/4 of the granulated sugar and whisk for another 45 seconds.
Repeat this process 3 more times.
Add the ground ginger.
Fold in 1/2 of the icing sugar, macadamia and almond mixture using a spatula. Fold in thoroughly.
Fold in the remaining mixture until just combined.
Be careful not to over mix.
Line the baking sheets with parchment paper.
Use a piping bag fitted with a 1/2 inch round tip to pipe the egg white mixture onto the baking sheets.
Pour the egg white mixture into the piping bag.
Pipe rounds about 1 inch in diameter and 1/2 inch thick onto the baking sheets.
When the baking sheet is full tap the baking sheet against the counter a few times to flatten the rounds and pop any air bubbles.
Allow the macarons to rest until they are no longer tacky to the touch. It should take about 30 minutes.
Heat the oven to 325 degrees F.
Position the oven racks in the top and bottom thirds of the oven.
Once the macarons are no longer tacky reduce the oven temperature to 300 degrees F.
Place the baking sheets in the oven and bake for 8 minutes and then rotate and swap the baking sheet positions.
Continue to bake until the macarons are very pale golden. It should take about 15 to 20 minutes.
Remove the baking sheets from the oven and allow the macarons to cool.
METHOD FOR MAKING FILLING
Heat the syrup, water and the ground ginger to boiling point.
Add the ginger preserve.
Combine the corn flour and custard powder with a little cold water and mix to make a paste.
Add to the syrup mixture and cook for 3 minutes, stirring continuously.
Remove from heat and allow the filling to cool.
ASSEMBLE THE MACARONS
Make a small opening on the flat side of one macaron shell.
Place about a teaspoon of the filling over the opening.
Cover with another shell and twist until filling is evenly spread.
Decorate the macarons with the candied ginger pieces.
Refrigerate macarons overnight before serving.
ESPRESSO MACARONS
INGREDIENTS FOR MACARONS
462,5 ml icing sugar
337,5 ml finely ground almonds
4 large egg whites
62,5 ml granulated sugar
Few drops brown food coloring
5 ml espresso powder
INGREDIENTS FOR FILLING
62,5 ml shortening
62,5 ml butter
500 ml icing sugar
12,5 ml milk
5 ml espresso powder
TO DECORATE
Coffee beans (crushed coarsely)
METHOD FOR MAKING MACARONS
Sift the icing sugar and almonds together.
Whisk the egg whites with an electric beater on a medium speed until very soft peaks form. This should take about 1 to 2 minutes.
Add a 1/4 of the granulated sugar and whisk for another 45 seconds.
Repeat this process 3 more times.
Add a few drops of coloring and the espresso powder.
Fold in 1/2 of the icing sugar and almond mixture using a spatula. Fold in thoroughly.
Fold in the remaining mixture until just combined.
Be careful not to over mix.
Line the baking sheets with parchment paper.
Use a
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