I’m no macaroon master. I’ve never really committed much time to perfecting the art and will fully admit I’ve had a few disasters which have put me off practicing (not the best attitude). That said, I’ve recently been playing around with the classic patisserie staple and have become a lot more comfortable with the making process. This spiced chocolate variety is my favourite experiment to date and although they’re not entirely perfect to look at, the shells are both crisp and chewy, the fillings are well balanced and, most importantly, each mouthful is deliciously moreish.
200g caster sugar
200g icing sugar
175g ground almonds
160g egg whites
For the filling:
100g dark chocolate
100ml double cream
10-12 cardamom pods
1 punnet fresh raspberries
For decoration (optional):
some additional dark chocolate, melted
edible gold paint
Method (makes about 30 macarons):
Before I begin- you will need a sugar thermometer, an electric whisk or stand mixer, a food processor or blender, some greaseproof paper with 4cm circles traced on to use as a piping guide (see here) and piping bags.
The first thing to do is weigh out your ingredients accurately (this is something I don’t often do but for this recipe, its a necessity!) and line up to 4 baking trays with your greaseproof paper templates.
Now, place your ground almonds, icing sugar and cocoa powder in a food processor and blitz until very fine (about 30 seconds- 1 minute). Pass through a sieve into a bowl, discarding the chunky bits.
Next, pop your water and caster sugar in a saucepan and heat gently until the sugar dissolves. Once dissolved, increase the heat and boil until the temperature reads 115c on your sugar thermometer.
While your sugar syrup is heating up, stir half of the egg whites (80g) in with the ground almond mixture to create a thick paste. Place the other half (remaining 80g) in a clean bowl (or bowl of a stand mixer) and whisk to stiff peaks.
Take your sugar syrup (which should now be at 115c) and, while whisking on a high speed, pour it into your stiff egg whites in a slow stream. Your egg whites will become smooth and glossy (as you would expect from meringue). Now continue whisking for about 5 minutes until the bowl has cooled down to room temperature.
Take 1/3 of this cooled meringue and stir it into the almond paste to loosen the consistency. Once well mixed add the remaining meringue and fold, very gently, until you have a mixture which is thick enough to be piped without running but not so thick that the meringue isn’t fully incorporated.
Pile the mixture into a piping bag and snip the end off (about 1cm diameter). Take your macaroon template and pipe vertically (not at an angle) into each circle. Be sure to leave a tiny bit of space for spreading. I find that working quickly is best for consistency as you develop a bit of a rhythm.
Once you’ve piped all your circles lift the trays a few inches off the work surface and drop them down a few times- this eliminates air bubbles. Now leave them for an hour to form a bit of a skin before baking. Preheat the oven to 140c (fan).
While your macaroons are forming a skin, make the chocolate cardamom ganache. To do this, put the cream in a saucepan, crack the cardamom pods and add to the pan then very gently heat. Bring to the boil then set aside to infuse for 20 minutes. Chop the chocolate finely and scrape into a heatproof bowl.
Once infused, strain the cream into another saucepan and bring to scalding point (just before boiling) then pour over the chocolate. Leave to stand for a couple of minutes then stir together to form a smooth ganache. Set aside until cool and thickened.
Now your macaroons will be ready to bake; they will take around 18-22 minutes but check after 15. You’re looking for a crisp top and chewy middle, and they should peel off the greaseproof when ready.
Cool the macaroon shells on a wire rack when they’re baked.
To assemble the macaroons, pipe the thickened ganache in a ring around one shell and place a raspberry in the middle, then sandwich with another shell. Decorate with drizzled chocolate, edible gold paint and freeze dried raspberries.
Shake up the classic British pavlova by combining seasonal strawberries with black pepper, tangy creme fraiche and pistachio meringues; the combination of sweet, spicy and savoury balances beautifully and is a great dessert option for casual summer evenings.
Ingredients (makes 12):
300g caster sugar
6 egg whites
125g chopped pistachios
2tbsp caster sugar
cracked black pepper, to taste
Preheat the oven to 180c. Line 2 trays with greaseproof paper (you can secure this down with a little meringue once it’s made).
Put the sugar on a baking tray and heat for 10 minutes in the oven until hot to the touch (not melting), then set aside. Reduce the oven temperature to 120c.
Place the egg whites in a large bowl (or bowl of a stand mixer) and whisk until you reach medium peak. Add one third of the hot sugar and increase the whisking speed until well incorporated. Add the remaining sugar in 2 additions, whisking well between each. You should eventually have a thick glossy meringue with no grains of sugar. Tip the chopped pistachios onto the meringue and fold in gently. Spoon the meringue into piles on the prepared trays and smooth into your desired shapes.
Bake for 1-1/2 hours until the meringues can be peeled from the paper with ease. Once baked, turn the oven off and leave to cool with the door closed (to prevent cracking).
Now make the strawberry compote; place the strawberries, sugar and water in a saucepan and heat, stirring occasionally, until the sugar melts and the strawberries release some juices. Now just cook until your desired consistency is achieved (I like to keep the fruit whole where possible but you can break down the strawberries by cooking for longer if a smoother result is what you’re after).
Cool the compote and serve up with a generous spoonful of creme fraiche (or lightly whipped chantilly cream) and a crisp but chewy pistachio meringue.
Yes this is really a roulade but I can’t bring myself to type that word (in my head it’s associated with hostess trolleys, raspberry pink table runners and, worst of all, glace cherries), so let’s settle on meringue roll. Regardless of the terminology though, this is delicious; hazelnut studded meringue, smooth milk chocolate cream, dark chocolate ganache and to top it off, caramel covered hazelnuts- it’s pretty much a guaranteed winner (plus it’s not as complicated to make as it looks, providing you’ve got a good whisk… or guns of steel).
For the meringue:
4 egg whites
225g caster sugar
50g icing sugar
For the chocolate filling:
400ml double cream
3tbsp cocoa powder
3tbsp icing sugar
For the topping:
100g dark chocolate
100ml double cream
100g caster sugar
Preheat the oven to 170c. Grease a 20cm x 30cm (roughly) shallow baking tin with a little butter then line with greaseproof paper. Set aside.
Place the hazelnuts on a baking tray and roast in the oven for 5-10 minutes or until golden brown. Once golden cool a little then blitz in a food processor to create a corse crumb texture. Set aside to cool for later.
Whisk the egg whites to form medium peaks then add the caster sugar in three additions, whisking well between each. Once you’ve added all the sugar continue to whisk until the meringue reaches stiff peaks, then add the crushed and cooled hazelnuts. Fold the nuts in carefully then tip the meringue into your prepared tin. Spread out evenly to the edges with a spatula or palette knife. Bake for 20-25 minutes or until it has some light colour.
When your meringue is ready, place on a wire rack and leave to cool in the tin. Dust the icing sugar in an even layer over a large rectangle of greaseproof paper, ready for when you turn out the meringue.
While the meringue is cooling, make the chocolate cream filling. To do this sift the cocoa and icing sugar into the double cream and whisk to soft peaks with electric beaters.
When the meringue has cooled turn out onto the prepared paper. Spread the chocolate cream all over the surface, leaving a gap of about 1cm around the edge.
Using the paper to help you, roll up the roulade lengthways. I always find it’s easier if you do this away from you, using the paper to help tease up the meringue. It will crack, but don’t worry, it’s meant to!
When your roll is complete, make the ganache. To do this just chop up the dark chocolate and place in a bowl, then heat the cream to just below boiling and pour directly over it. Leave it to melt together then give it a stir to completely combine. Set aside to thicken a little then pipe down the centre of your roll.
For a final (completely optional) flourish, pour the sugar into a heavy bottomed pan and heat gently. Allow the sugar to melt (do not stir, just swirl), then take it to a golden amber colour. Once it reaches this colour remove it from the heat and keep an eye on it’s consistency. Once it thickens and begins to form sugary threads, dip the whole hazelnuts in and pull out to create spiky caramel coated nuts- the perfect decoration!
Meringue is a guaranteed crowd pleaser throughout the year, whether you enjoy it torched on top of lemon meringue pie or piled high with summer fruits as the base of a retro pavlova. Though these classic forms of meringue are delicious, I thought I’d try out a brown sugar variation for a richer flavour; they worked brilliantly and the brown sugar adds a deep molasses kick which pairs really well with rum caramel sauce, caramelised bananas, peanuts and creme fraiche.
Ingredients (makes 6-8 large meringues):
For the meringues:
225g dark brown soft sugar
50g caster sugar
4 large egg whites
For the rum sauce:
200g granulated sugar
75ml double cream
2-3 tbsp dark rum
For the caramelised banana:
100g caster sugar
For the toppings:
some creme fraiche
Preheat the oven to 120c. Line 2 baking trays with greaseproof paper.
Place a heatproof bowl over a pan of simmering water and add the brown sugar and egg whites. Whisk with electric beaters until the sugar has dissolved and the mixture is voluminous and hot to the touch.
Remove the bowl from the heat and keep whisking. Add the caster sugar a tablespoon at a time and increase the speed on your beaters. Whisk until you have stiff peaks.
Pile the meringue into nests on the prepared baking trays. Bake for 1 1/2 to 2 hours. Switch the oven off when you can easily peel the meringues off the paper and they are crisp. Leave in the oven to cool for an hour.
While the meringues are cooling make the caramel. Place the sugar and water in a saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved bring to a boil and allow to turn into a deep caramel colour. Remove from the heat and add the cream, butter and salt. Whisk until smooth (it will spit). Allow the sauce to cool slightly then add the rum. Taste and add more if you feel it needs it (hardcore). Set aside.
For the bananas, place the sugar in a heavy bottom pan. Heat, allowing the sugar to melt. Swirl occasionally but do not stir. Take the sugar to a golden colour and add the butter (it will spit). Stir together then add the banana pieces. Cook for a few minutes then turn over and remove from the pan.
To assemble top the meringues with creme fraiche, followed by the bananas, sauce and peanuts.
I was recently sent some delicious Mandarin Edition chocolate from Amelia Rope. I am a big advocate of her single origin chocolate bars and am really pleased with this festive recipe I’ve developed using her product. The dark zesty chocolate goes really well with the crisp meringue, ginger cream and torched mandarin slices- it’s the perfect winter pavlova, ideal for Christmas day!
Preheat the oven to 180c. Spread the caster sugar across 2 baking trays and place in the oven to heat up (don’t let it melt or crystallise).
While the sugar is heating up, put your egg whites into a large clean bowl (or the bowl of a stand mixer). Whisk on low to build up air bubbles then increase the speed and whisk until you have medium peaks. Take your hot sugar and gradually add to the egg whites whilst whisking constantly. Once all the sugar has been added you will have a thick glossy meringue. Now add the cocoa powder and lightly swirl through the mixture to create a ripple effect.
Reduce the oven temperature to 110c.
Line a large baking tray with greaseproof paper. Roughly pile the meringue on in a wreath shape. Bake for 1 1/2 to 2 hours until the meringue peels off the paper easily. The middle should be mallowy and the outside crisp. Once the meringue is cooked, switch the oven off and allow it to cool with the door ajar (this prevents cracks).
While the meringue is cooling, make the toppings. For the ginger cream, just place the ginger syrup, icing sugar and double cream in a bowl and whisk until soft peaks form.
For the torched mandarins, slice into pieces and line onto a baking tray. Sprinkle with the granulated sugar and place under a hot grill until caramelised (or use a blow torch).
Melt the chocolate and cool a little.
To assemble the meringue, layer on the ginger cream, followed by a sprinkling of chopped ginger, the mandarin slices and finally a generous drizzling of mandarin chocolate. Slice up and serve with any leftover ginger cream.