These are French macarons that I've been making during COVID-19 lockdown. I love making characters macarons because it's therapeutic to me when I'm piping and decorating. I'm just focusing on them and forget about reality.
Get that Friday feeling with Graham Hornigold's Crunchie macarons - a playful nod to the classic chocolate bar
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These beautiful and colorful Lavender Honey Macarons are a perfect addition to any dessert table or spring celebration. with hints of lavender and honey they are delicious.
Baby Yoda is so cute we could just eat him up... literally!
Recently I got the prettiest box at Ladurée to add to my massive and ever growing collection. It held way more macarons that I should really be eating (I shared them, at least!), but I just couldn't help myself. It's like a little jewelry box with a top that flips open. It's different from the
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Echte kerstbomen zijn mooi, maar brengen ook heel wat gedoe met zich mee. Overal naalden, slecht voor het milieu en na nieuwjaar worden ze gewoon op straat gezet. Hier vind je 23 coole alternatieve kerstbomen die evenveel gezelligheid in huis brengen als de echte.
Treat loved ones to a box of brightly coloured macaroons this Christmas from the undisputed master, Pierre Herme.
Download this Premium Photo about Pastel Macaroons, and discover more than 60 Million Professional Stock Photos on Freepik
This easy step-by-step guide on How to Make Macarons, will have you well on your way to becoming a macaron master! A thorough guide plus a great basic recipe!
In honor of Star Wars day, I made these adorable and delicious baby Yoda matcha macarons! Yield: Makes about 20 macarons Things you'll need Ingredients for the Matcha Macarons 1 cup plus 2 tbsp almond flour (Bob's Red Mill Superfine blanched) 1 1/2 cups powdered sugar 3 large egg whites (room temperature) 1/4 cup plus 2 tbsp granulated sugar 1 1/2 tbsp matcha powder Food coloring: black, pink, dark green Royal Icing Ingredients for the Raspberry Buttercream Filling 1 stick unsalted butter 3/4 cup powdered sugar 1 cup fresh raspberries Equipment Sifter Stand mixer Piping bags Piping tips: 2A, #4, three #1 Rubber spatula Parchment paper Baking Tray Let's get started! Preheat the oven to 300F. Line the baking tray with a piece of parchment paper and place the paper templates underneath. In a large bowl, sift the almond flour, powdered sugar and matcha powder. Whisk until well combined. In a stand mixer fitted with the whisk attachment, beat the egg whites until frothy for 4 minutes on medium speed. Slowly add the granulated sugar and beat for another 4 minutes until stiff peaks form. Using a spatula, fold one-third of the dry ingredients into the egg white mixture, about 20 strokes. Add the remaining dry ingredients and continue folding gently until well incorporated. The batter should be thick but still flowing. Spoon the batter into a piping bag fitted with a #2A tip. Pipe rounds over the circles on the parchment. Tap the baking sheet onto the counter to remove any air bubbles. Spoon the bater into a bag fitted with a #4 tip and then pipe details onto half of the rounds. Let sit for 30 minutes at room temperature to develop a skin. Bake the cookies until they have puffed up and look dry (they should not brown) about 16-18 minutes. Let cool completely on the pans. Make the filling! In a large bowl, beat the butter until light and fluffy, about 4 minutes. Mash the raspberries and strain it to remove the seeds. Take a couple of tablespoons and add the raspberry juice to the butter mixture and mix until well combined. Transfer to a piping bag. Time to decorate! Tint the royal icing pink, black and dark green. Scoop it into decorating bags fitted with #1 tips. Using the dark green icing, pipe two vertical lines and two horizontal lines on the forehead. Using the black icing, pipe two dots for the eyes and a “U” shape in between for the mouth. Use the pink icing to pipe two smaller dots underneath the eyes for the cheeks. Assemble the cookies. Take a shell without ears and pipe a small amount of frosting on the flat side. Place a shell with ears on top. Repeat on all cookies. Written By Rosanna Pansino
These are macarons shaped like giraffes! I made a mama giraffe macaron, and a baby giraffe macaron! Templates for both sizes are available for download!
A few years ago, scientists told us that Oreos are more addictive than cocaine and heroin. Ever since then, we’ve had the sneaking suspicion we should be reducing our sugar intake by about a zillion percent. Easier said than done, because even if…
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These beautiful Galaxy Macarons are black, blue, and purple, with a silver shimmer! They are fun to make and absolutely gorgeous!
Passionfruit and White Chocolate Macarons
Wat begon met het maken van één deeg, veranderde al snel in vier soorten broodjes! Deze zijn niet te missen! Ze zijn: mini, zoet en zo snoezig! Maak deze zoete broodjes voor een speciale gelegenheid of op een zondag om er de hele week van te genieten (dat is een goede week). Serveer met een goede kop koffie of thee en het wordt zoveel beter!
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Have you ever had a pot of lemon verbena in your kitchen? If not, this is the time to get one. Lemon verbena tea has an extraordinary taste and extraordinary effects. A cup of its notable flavor ca…
Inspite of my intense dislike for green tea I was convinced to make matcha macarons, from here on in to be known as matcharons. If you're in Australia, and have seen the ad with the man pulling a "soy milk aftertaste face" that's what I look like when I drink green tea! Matcha lovers tell me the taste is worlds apart from regular green tea, I'll take their word for it. Matcharons have a really subtle taste, the buttercream centre fluffy and light with a slight herbaceous hint. Go on, give them a try, if only for their gorgeous colour :) matcharon shells 75g egg white 100g ground almonds 100g icing sugar 1 tsp matcha powder (don't increase this, it does weird things!) 100g caster sugar 25ml water • line 2 baking trays with baking paper • combine the caster sugar and water in a small, heavy based pan and set aside • put the ground almonds, icing sugar and matcha powder in a blender and blitz on the pulse setting for a minute or so • push the nut powder through a sieve into a large bowl, if you have a small amount that won't be pushed through the sieve just toss it out, any more than a teaspoon and it's worth repeating the blitzing stage • divide the egg white in half, use scales for this stage, you may need to lightly beat the egg white with a fork to break it up • put half in the bowl of a stand mixer, set the other half aside • over a low heat stir the sugar and water until the sugar dissolves • increase heat to high and bring the syrup to a boil, it's ok to swirl the pan but do not stir (!) • use a wet pastry brush to remove any crystals that form on the side of the pan • check the temperature with a sugar thermometer, you are aiming for 118ºC, but when the temperature reaches 110ºC whisk the egg whites until firm peaks form • when the sugar syrup reaches 118ºC turn the mixer to low and slowly pour it into the bowl, once all the syrup is in, turn the speed to high and whisk until cool • pour the unbeaten egg white over the nut/sugar/matcha powder, tip the meringue on top and using a spatula, mix together in a circular motion, lifting the batter from underneath • this method takes a bit of mixing, the batter is ready when a ribbon of batter falls from your spatula and disappears back into the mix within 20-30 seconds • use a spot of batter under the corners of the baking paper to stick it to the trays • fit a piping bag with a 10mm nozzle and fill with the batter • pipe 3cm rounds, about 2cm apart, onto the baking paper • tap the trays on the bench, turn through 90º and tap again • preheat the oven to 150ºC while the macarons rest on the bench for half an hour or so • bake for 18 minutes until firm, lightly push a macaron from the side, if it moves away from the ruffled foot around the base put them back in the oven for another couple of minutes, then check again • cool on the tray for a few minutes then transfer to a cooling rack • pair each shell with a similar sized partner; pipe the buttercream filling (recipe below) on the underside of one shell and gently press its partner on top • store in an airtight container in the fridge overnight • allow to come to room temperature to eat and enjoy!! matcha swiss meringue buttercream 3 large egg whites 180g granulated sugar 230g butter, at room temperature, cubed pinch salt 1 heaped tbsp matcha powder • combine the egg whites and sugar in a bowl, place over a pan of simmering water, don't let the bowl touch the water • whisk constantly until the temperature reaches 72ºC (beware the perils of simultaneous mixing and temperature measuring...) • transfer to a stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks • change to the paddle attachment and add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together • once all the butter is incorporated add the salt and matcha powder, mixing on slow until combined • transfer to a piping bag fitted with a 10ml plain tip and you are ready to fill your macarons ~•~ After advice from my matcharon testers (thanks JJ, Nikki and Sarah) for my latest trial I upped the matcha in the buttercream and piped yuzu curd in the centre, a hidden surprise. Yuzu juice is one of my new favourite things, no fresh yuzus here, only the bottled juice, but it is amazing! Expect more "things yuzu" to come:)
These Lemon Macarons are the perfect combination of tangy and sweet, in two perfect, and delicate bites.
Strawberry Lemonade Macarons are filled with Strawberry Lemonade Curd and Strawberry Lemonade Buttercream.
