Saturday, 14 May 2011

Raspberry Macarons

For a while now I have been playing around with different raspberry fillings for macarons. So far I have explored raspberry white chocolate ganache, raspberry mascarpone cream and a raspberry jam buttercream however none of them have truly hit the mark. 

Personally I found the raspberry white chocolate ganache far too sickly sweet especially when combined with the already sweet macaron shells. 

The raspberry mascarpone cream was delicious but just too wet for macarons as even overnight storage would turn the macarons into a texture similar to Wheet-Bix left to soak overnight so not really the nicest option.. 

To make the raspberry jam buttercream I combined raspberry jam with frozen raspberries until slightly reduced and thick then strained the mixture to remove the seeds. I chilled the raspberry then whipped it through the buttercream to create the filling. I think this mixture was close to what I'm looking however the raspberry mixture just didn't want to emulsify with the buttercream which created a strange ripple effect (and not in a pretty way!).

Tonight I made a batch of pretty green shells with the intention of filling them with a lime buttercream (I recently picked up some lime oil from The Essential Ingredient and I have been dying to use it) but when I piped them out the green didn't seem like the right shade for a lime filling so I decided to give another raspberry filling a go.

This time I used powdered freeze dried raspberries to flavour the buttercream and the result was fantastic. Velvety smooth,not too sweet and perfectly combined. I guess it also doesn't hurt that the raspberry buttercream looks so pretty against the green shells. Enjoy!

Sunday, 1 May 2011

Chocolate peanut butter & chocolate hazelnut macaron

This weekend I decided to play around with some different flavours for my Monday orders. Well played around as much as I could because I think I would have a lynch mob after me if I didn't include salted caramel! 

So I thought I would play around with a chocolate & peanut butter ganache as my mum used to make us chocolate & peanut butter fudge when we were kids and it was amazing. I think it must be the American in me but I loooooove chocolate & peanut butter together. Mind you I did shudder a little sacrificing my beautiful 50% cocoa Lindt couverture to being combined with crunchy peanut butter however the result was magnificent. Chocolaty, sweet, peanutty with a hint of saltiness hit the spot perfectly. 

So please enjoy some photos of some of my orders for Monday (with my pretty new boxes!).

L-R Chocolate shells - chocolate hazelnut, chocolate & yellow shells - chocolate peanut butter, white shells & light filling - lemon mascarpone, yellow & white shells with brown filling - salted caramel

Love the new boxes

Can't resist the plug - I will be making some in time for Mother's Day wrapped with pretty ribbon next Sunday so if you would like to order some please let me know buy Wednesday evening. $20 per mixed dozen and at this stage it is Sydney orders only. Sorry!