Dark chocolate French macarons
Treat yourself.
Strawberry French macarons
A light touch is required to make these strawberry french macarons. Don’t be tempted to use more strawberry puree than required or you will alter the texture of the batter. Trust us, the result is worth it.
Pistachio white chocolate and honey French macarons
These pistachio and white chocolate honey French macarons are quite possibly the perfect edible present. The flavour is unique and quite delicate. Make sure your pistachios are ground finely for a perfect result.
Cappuccino French macarons
Do not be afraid of the humble macaron. Yes, they’re tricky, but easier than you think. Don’t take any short cuts, use a light touch when mixing, and you’ll be well on the way to making the perfect cappuccino macaron.
Black forest French macarons
Back in 1792, two Carmelite nuns dubbed the “Macaron Sisters” baked and sold macarons to pay for their lodgings. Over 200 years later, our love affair with these almond delights continue. These chocolate and cherry macarons are beautiful served with hot espresso.
Cinnamon eggnog macarons
What a delightful way to enjoy the flavour of eggnog. These macarons are the perfect, light accompaniment to Christmas dinner, and would make a unique and thoughtful gift for your host.
Chocolate almond macarons
You can’t say no to these light chocolate treats.
Orange almond macaroons
Fill macaroons just before serving. If the marmalade is too chunky or thick to spread, warm it, strain it, and leave it to cool before using. Note
Tropical French macarons
When it comes to sweet treats the French always get it right and this delicate delight is no exception. Somewhere between a meringue and a biscuit, this melt in the mouth tropical macaron is simply délicieux!
Raspberry macarons
So popular is this delectable French biscuit, that it has its own day on which it is celebrated. March 20 is unofficially ‘Macaron Day’, and participating bakeries offer customers free samples. With this recipe, you can make your own!
Raspberry and cinnamon French macarons
When it comes to cuisine the French got a lot right, especially the macaron. This humble sweet is deservedly famous for its chewy texture and delicious array of flavour options. Try this raspberry and cinnamon version, you’ll love it.
Peppermint French macarons
Macarons can be challenging to make, but the results are worth it. Weigh your ingredients very carefully and sift the almond meal thoroughly, and these peppermint French macarons will be très bon!
Chocolate and caramel macarons
You don’t have to be in France to indulge in this decadent dessert. Bite through the light outer-layer of these treats to reach the rich chocolate ganache centre.
Pistachio macaroon pops
Silver leaf, available from cake decorating stores, is delicate and fiddly to handle but worth the effort. Note
Vanilla strawberry swirl macarons
If you thought the ice-cream wafer sandwich couldn’t be improved, think again. These vanilla strawberry swirl macarons will have your guests swooning with delight. The ice-cream will barely have enough time to melt before they’re all gone.
Lemon coconut macarons
As delicious as these lemon coconut macarons will be once finished, for a better flavour and a more chewy texture seal them in a container and refrigerate them overnight. It is a most cruel exercise in self restraint, but worth it.
Coconut French macarons
These decadent coconut French macarons make the perfect sweet treats! Enjoy these rich coco-nutty delights with your morning or afternoon cuppa!
White chocolate and vanilla macarons
White Chocolate and Vanilla Macarons: Makes about 18 White Chocolate Ganache: Makes about 2/3 cup It’s important that macarons farm a crust an the base. If your oven is not fan forced, cook one tray at a time an the bottom shelf. You can make a disposable piping bag from a large plastic snap tack […]
Cinnamon and sour cherry macarons
These heavenly cinnamon and sour cherry macarons are definitely for the grownups. In order to get the pretty ‘feet’ effect along the bottom of each macaron, make sure you leave them to dry out completely before baking.
