macaron

A basic chocolate ganache that is sturdy enough for use as a macaron filling at room temperature - great for macaron lollipops! It&#x27;s easy to adapt this base recipe for a variety of different flavors.

Basic Chocolate Ganache Filling for Macarons

semi-sweet couverture chocolate (or dark)

heavy cream

unsalted butter, room temperature

tsp vanilla extract

If using block chocolate instead of callets/chips, chop...

If using block chocolate instead of callets/chips, chop up the chocolate and place in a heat safe bowl.

Heat up the heavy cream in a small...

Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.

Once it comes to a light simmer with...

Once it comes to a light simmer with steam and small bubbles forming on the sides, immediately pour it over the chopped chocolate. Let it sit for one minute.

Gently blend with a spatula until fully incorporated....

Gently blend with a spatula until fully incorporated. Add the room temperature butter, stir to incorporate together.

Add 1/2 tsp vanilla extract or to taste....

Add 1/2 tsp vanilla extract or to taste. Blend to incorporate.

Place it in the fridge and let it...

Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.

Once piped, place the assembled macarons in the...

Once piped, place the assembled macarons in the fridge to mature for 24 hours. Refer to post on how to freeze filling for future use. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/muot8da3ly1kfpowp2pu.mp4

Easy chocolate macaron filling using year round pantry ingredients. Only 15 minutes active time, sturdy enough for room temperature use and macaron lollipops.

Easy Chocolate Ganache Filling for Macarons - Only 3 Ingredients

It is clearly a celebration cake, and it is clearly delicious!

Chocolate Bourbon Caramel Macaron Cake.

all-purpose flour

sugar

cocoa powder

baking soda

baking powder

salt

eggs (at room temperature)

buttermilk

+ 2 tablespoons plain greek yogurt

canola oil

vanilla extract

coffee (hot)

unsalted butter

full fat canned coconut milk (may use heavy cream)

bourbon (optional)

flaky sea salt

eggs

(1 1/2 cups) unsalted butter (softened)

bourbon caramel (from recipe above)

milk chocolate (melted + cooled slightly)

chocolate

full fat canned coconut milk or heavy cream

Kahlua (may sub 1 tablespoon vanilla)

Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans, or line with parchment paper, then butter/spray with cooking spray.

In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.

Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.

Cake

In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, if using, add the bourbon + a pinch of salt. Set the caramel aside to cool.

Bourbon Caramel

Bring a large pot (big enough to place your mixing bowl over top) of water to boil. In the bowl of a stand mixer whisk the egg whites and sugar together. Place the bowl of the stand mixer over the pot of boiling water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Allow the egg whites to cool before continuing.

Once cool, add the butter, caramel, melted milk chocolate and cocoa powder. Beat until combined and fluffy.

Milk Chocolate Meringue Buttercream

Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top. Finally, add the third cake layer and frost the top and sides of the cake. Place the cake in the fridge to chill for at least an hour.

Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Stir in the Kahlua. Allow the ganache to cool 10 minutes, and then pour the ganache onto the middle of the chilled cake and spread to just the sides, allow the ganache to drip down the sides of the cake. Place the cake in the fridge, preferably overnight, but at least 1 hour. Allow the cake to sit at room temp for at least an hour before serving. If desired, drizzle the cake with any remaining caramel and decorate with [homemade | https://www.halfbakedharvest.com/frozen-hot-fudge-peanut-butter-swirled-pretzel-macarons/] or store bought macarons. Can also decorate with sprinkles, chocolate curls or whatever your heart desires.

To Assemble

With only a few simple ingredients this frozen dessert is a winner for those of us who are short on time and money.

Coconut raspberry semifreddo

packet coconut macaroons

raspberries, partially thawed

tbsp honey

Delicate pumpkin macarons featuring fall spices and a touch of coffee. They&#x27;re filled with a delicious pumpkin spice buttercream.

Pumpkin Macarons

egg whites (room temperature)

almond flour

cinnamon

tsp ginger

tsp nutmeg

instant espresso

tsp allspice

butter

pumpkin

vanilla

nutmeg

allsprice

ginger

Beat egg whites until foamy, then add white sugar and beat until stiff peaks form.

Sift almond flour and powdered sugar in large bowl.

Fold flour/sugar mixture into the egg white mixture. (about 50 folds! Your batter should be marshmallowy and flow slowly. You're trying to crush the air bubbles in so your cookies aren't holly when baked)

Transfer batter to a pastry bag.

Pipe out one inch rounds on a baking sheet lined with silpat or parchment paper. Lift the baking sheet about six inches off the counter, drop it, then repeat. This is done to remove unwanted air bubbles.

Allow to rest uncovered for about 40 minutes.

Bake at 300F for 20 minutes.

For the Cookie

Cream the butter and pumpkin puree.

Add in the sugar and spices.

&nbsp;Mix well and scrape down side of bowl.

Add vanilla and mix well.

For the Buttercream

Pipe a dollop on the back of a cookie and sandwich together.&nbsp;

For the Assembly

https://www.youtube.com/watch?v=DzZLzjTHS-Y

How to Make Pumpkin Spice Macarons

🍂Pumpkin Spice Latte Macarons!🍁 I'm literally shocked by how well they came out because mine usually suck. Macarons can be tricky, you (I) often end up with hollow cookies, cracked cookies, lopsided cookies etc. but this time I folded the mixture just right, let them sit for almost an hour before baking and they were perfect! Also loving the spice combo I mixed up for these and will definitely incorporate into my next 🎃pie. This was my first go at a pumpkin buttercream and I was very worried when I opened up the pumpkin purée can 😳, I thought to myself, this just doesn't seem right... But it all came together! Full recipe up on the blog (link in bio) check it out and let me know what you think! 🍁🎃☕️🍂🎉

How to Make Pumpkin Spice Macarons

Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons

Macarons

icing sugar

ground almonds

granulated sugar

½ tsp red food colouring (see tip)

double cream

dark chocolate, finely chopped

raspberry jam

Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.

Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.

Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.

Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.

Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.

To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.

Once finished, the macarons will improve with an overnight rest in the fridge.

This recipe for raspberry macarons accessed via&nbsp;the&nbsp;Not So Humble Pie&nbsp;blog is adapted from the book Ladur&eacute;e Sucr&eacute;. The macaron shells are made with more almonds than usual, making them heavier and with a more pronounced almond taste, while the filling is a simple raspberry jam.

Ladurée's Raspberry-flavored Macarons

MACARON SHELLS

(9.7 oz) ground almonds (almond flour)

(8.8 oz) icing sugar

(7.4 oz) egg whites

(7.4 oz) granulated sugar

RASPBERRY JAM FILLING

(7.9 oz) granulated sugar

tsp powdered pectin

(13.2 oz) raspberries

lemon

Ever wanted to make your own macarons? This easy to follow strawberry macarons recipe shows you how.

Strawberry macarons

almond meal

112.50 gm icing sugar mixture

egg whites (from 55 grams eggs)

53.75 gm caster sugar

Pink food colouring

63.13 gm thickened cream

white chocolate, chopped

strawberry puree (see tip)

Make this fun and extra-ordinary unique macaron decorating idea in minutes. These funny escargot macarons are hilarious and, as you might expect, Snail Macarons are a hit with all ages.

Snail Macarons Recipe

confectioners sugar

almond flour I recommend Bob’s Red Mill

oz sugar

tsp salt

tsp GEL food color (less

sugar,

tbsp vanilla extract

heavy whipping cream

Blue, Red, Black Gel food coloring

First, weigh out all of your ingredients.

Next, sift together your almond flour and powdered...

Next, sift together your almond flour and powdered sugar in a large bowl and set aside.

Add your egg whites to the bowl of...

Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.

Gradually add in your sugar to the egg...

Gradually add in your sugar to the egg whites and mix at a medium speed until you get a soft peak consistency. Add in the food color to the meringue mixture before adding in dry ingredients.

After the egg whites are the right consistency,...

After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.

Add in the remaining dry mixture to the...

Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Add food coloring, or split the batter at this point and add food coloring to each bowl. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

Prepare your piping bag with a medium round...

Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.

Place the macaron template under a silicon mat...

Place the macaron template under a silicon mat on a baking sheet.

Hold your piping bag completely vertical when piping...

Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2-inch circles. Top with crushed fruity pebble cereal if desired.

After you have piped all the batter, bang...

After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.

Now it is time to let them dry....

Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.

Preheat your oven to 300 ⁰F. and bake...

Preheat your oven to 300 ⁰F. and bake your macarons for 15-20 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.

Allow them to cool COMPLETELY before taking them...

Allow them to cool COMPLETELY before taking them off the baking sheet.

Cream the butter until light and fluffy in...

Cream the butter until light and fluffy in a stand mixer or using a hand mixer.

Slowly add in the powdered sugar, then add...

Slowly add in the powdered sugar, then add in the cream and vanilla.

Add to a piping bag, or zipper-top baggie,...

Add to a piping bag, or zipper-top baggie, with a small star tip.

Pipe a circle around half of the macaron...

Pipe a circle around half of the macaron shells and add fruity pebbles cereal in the middle.

Sandwich them with the remaining macaron shells.

Make the marshmallow fondant as directed. Make some...

Make the marshmallow fondant as directed. Make some of them with colors using gel food coloring such as blue, or red if you prefer. Separate some fondant without color to make eyes.

Color a small piece of fondant as black...

Color a small piece of fondant as black to make part of the eyes, and another piece as red for the mouth. You will not need a lot of this, but make sure to make more than you think you need.

Divide the marshmallow fondant into several pieces. Between...

Divide the marshmallow fondant into several pieces. Between your palms, make a round shape about 1 ½ inch in diameter. 

While the fondant is between your palms, roll...

While the fondant is between your palms, roll out the fondant to make an elongated shape. About 4 inches long. While rolling out, note where the head and the body will be, making the body part a bit thicker.

Place a finger 1 inch away from the...

Place a finger 1 inch away from the "head" and gently press to make the neck part thinner.

Then bend upward. Work carefully on the head...

Then bend upward. Work carefully on the head to make it round using your fingers.

With a spoon, press down the body part...

With a spoon, press down the body part and make a bowl-shape. Make sure the bottom part is flat.

Fix the shape further using the spoon or...

Fix the shape further using the spoon or with your fingers. I use mostly my fingers to fix the shape.

For 1 head, make 2 small white balls,...

For 1 head, make 2 small white balls, and another 2 tiny black balls (to be the iris of the eye).

Top 12 macaron recipes from across the web

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Top 12 macaron recipes from across the web

The most viewed macaron recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Chocolate Ganache Filling for...

Chocolate Bourbon Caramel Macaron C...

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Ladurée's Raspberry-flavored Macaro...

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The most viewed macaron recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine