Anyone one who follows this blog will probably have guessed that I usually don’t do dainty.
But trapped in the house on a rainy Saturday afternoon, I decided to rustle up something different . Macarons are cute little almond meringue cookies, and can have a variety of fillings including butter cream or jam. I have used chocolate ganache, which sounds fancy but is basically just cream and chocolate.
If you’ve seen macarons for sale they can come in a variety of rainbow colours, and can be eye wateringly expensive. This is a bit of a rip off considering that while they might be a bit fiddly they’re not especially difficult to make. They also make great gifts.
For the mcarons
210 Grams Icing sugar
95 Grams Ground almonds
3 Egg whites (at room temperature)
50 Grams Caster sugar
1/2 Tsp Vanilla paste
Food colouring (this is optional, but it does help them look nice. I would recommend using gel or powdered food colouring)
For the ganache
100 Grams Dark chocolate
150 Grams Double cream
Add the icing sugar and ground almonds to a food processor and whizz for a couple of minutes
Sieve the sugar and almonds into a bowl, and discard any bits of almond that don’t go through the sieve
In a separate bowl whisk the egg whites with an electric whisk until they form soft peaks Gradually add the caster sugar, vanilla and food colouring until you have stiff peaks (you’ve probably saw on cooking shows when the cook holds the bowl over their head and nothing moves)
Start to fold in the sugar and almond mix with a spatula or large metal spoon in small batches
When fully combined, transfer the batter into a piping bag
On a sheet of baking paper, mark out circles about 3cm each. Put a dot of the batter on the four corners of a baking sheet and lay the baking paper on top (this will help it stay in place)
Pipe a blob of the batter on the pre drawn circles until you have used up all the mix. I ended up using 2 baking trays
Once you have piped all the mcarons, lift the trays a couple of inches and tap it down on the counter to get out any air bubbles. If you have any little tails of batter sticking up after piping, wet you finger and flatten them (it will stop them burning)
Allow the macarons to sit out for 30 minutes, this helps them set and forms a skin
Bake in an oven preheated to 150 degrees for 17 minutes, cool before filling
To make the ganache, break the chocolate into small bits and put in a microwave bowl. Melt the chocolate in the microwave (blast for 30 seconds at a time, be sure not to burn)
When the chocolate is melted, add the cream and stir until properly combined, allow to cool
When the ganache is cool, take a palette knife and spread the filling on the underside of a macaron the sandwich with another. Continue until all the macaron halves have been sandwiched together
This is a little teaser of the dessert for this week’s Supper Club. I like to test recipes before hand and this is a chocoholics dream.
I’m a total fan girl of Eric Lanlard (Cake Boy), his recipes are amazing. I wanted to try this for a while and eventually had a free day to try it. It’s not especially difficult, but it does take a while as you have to wait for the different layers to set.
I made mine in little jam jars. This is a really rich dessert, so you can make smaller versions in shot glasses if you don’t have an especially sweet tooth.
Makes 4-6 jam jars, more if you’re using smaller glasses
Dark chocolate layer
75 Grams Dark chocolate
1 Tsp Caster sugar
2 Eggs (separated)
Milk chocolate layer
75 Grams Milk chocolate
1/2 Tsp Caster sugar
2 Eggs (separated)
White chocolate layer
2 Egg yolks
2 Tbsp Caster sugar
150 Gram White chocolate
250ml Double cream
Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
Quickly stir the egg yolks into the slightly cooled chocolate mixture
Fold the egg whites into the chocolate mixture until fully combined. Pour into glasses making sure there is an equal amount in each glass. Put into the fridge to set for 2 hours
For the milk chocolate layer, break into small pieces and melt along the sugar in a heat proof bowl over a simmering water. Remove from the heat once melted.
Separate the eggs, whisk the egg whites to the stiff peak stage.
Add the egg yolks to the chocolate and mix well
Fold the egg whites into the chocolate mixture and mix until thoroughly combined. Top up the glasses that already have the dark chocolate and put back in the fridge to set
For the white chocolate layer, add the sugar and egg yolks to a heat proof bowl and heat over a pan of barely simmering water, whisk for 10 minutes. Remove from the heat and continue whisking until the mix looks light and creamy
In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
In another bowl (yes I should have mentioned that you’ll have a lot of washing up, but it totally worth it), whip the cream with an electric whisk until it forms soft peaks
Add the melted chocolate to the egg and sugar mix and combine well
Fold the mix into the whipped cream, and then add to the glasses. Chill for another 3-4 hours
I would recommend not serving this pregnant women, or very young children.
Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.
For the brownies
260 Grams White sugar
180 Mil Vegetable oil
1 Tsp Vanilla bean paste
200 Grams Cocoa powder
1/4 Tsp Salt
60 Grams Chocolate chips (or chopped chocolate)
For the topping
180 Gram Bag of mini marshmallows
250 Grams Chocolate
160 Grams Peanut butter
75 Grams Butter
400 Grams Rice crispies
Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
The marshmallows should have melted and be looking slightly toasted around the edged
Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
When melted, add the rice crispies and mix until they are fully coated
Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
Does rich unctuous chocolate ganache, sitting on a crispy chewy macaroon base sound good, yep it sounded good to me too.
This recipe is super simple, and has only 5 ingredients. It’s also gluten free, so it’s perfect if you’re cooking for friends. Delicious served along ice cream as a dessert, but I enjoy it with a cup of strong coffee.
300 Grams Dessicated coconut
1/2 Tsp salt
350 ml Condensed milk
300 Grams Dark chocolate
250 ml Double cream
Combine the condensed milk, salt and coconut in a bowl and mix well
Grease a 24cm round springform cake tin
Empty the coconut mixture into the tin. With the back of a spoon, press the coconut into the of the tin and up about 4cm at the sides of the tin
Bake in an oven preheated to 200 degrees for 15-20 minutes, until golden brown
While the base is cooling, heat cream until just before boiling
Break the chocolate into small pieces in a bowl and pour the hot cream on top. Whisk the chocolate and cream together until the chocolate has totally melted
When the base is cool top with the chocolate mixture and set aside to cool completely (I couldn’t wait, but you might have more self control)
This is a really quick and tasty tray bake, and is always a
It’s also a good recipe to make with kids, if you can stop them eating all the honeycomb and have no moral objection to fighting a small child to lick the spoon.
600gm Chocolate (I use a mixture of dark and milk chocolate)
2 Tbsp. Golden syrup
125gm Ginger nuts
125gm Honeycomb (I use honeycomb bars available in
Break the chocolate into small pieces, add to the
butter and golden syrup in a glass bowl placed over a pan of simmering water
until melted, making sure the bowl doesn’t touch the water (you can melt this
in a microwave if you prefer, I’d recommend giving the mixture blasts of 30
seconds and checking so as not to burn the chocolate)
Break the honeycomb and ginger biscuits into
chunks (I prefer these on the chunkier side, this works best if these pieces
aren’t too fine)
Line a 12cm by 12cm dish with parchment paper
Add two thirds of the chocolate mix to the
honeycomb and biscuits and mix well, spread this mix even in the dish lined
with parchment paper
Spread the rest of the chocolate mix on top and smooth out. Allow the chocolate to set, and then cut into slices