A Macaron Frenzy

A Macaron Frenzy

Ingredients & Method

For the macarons

For the wasabi and white chocolate butter cream

Line 2 large baking sheets with non-stick baking paper.

For the macarons, sift the ground almonds and icing sugar together, then discard any impurities and hard lumps. In a clean and grease-free mixing bowl, whisk the egg whites until they start to aerate and lightly foam, then add the caster sugar and continue whisking until peaks form. Add the food colouring of your choice, if using, and the sifted almonds/sugar to the meringue and fold in lightly until just incorporated. Do not over-mix.

Spoon the mixture into a disposable piping bag (I prefer using disposable piping bags, but any type will work). Cut a 1cm gap at the tip of the disposable bag (or fit a 1cm plain nozzle to your piping bag if you are not using a disposable one). Spread a smear of the meringue mixture underneath the paper on each of the prepared baking sheets to stick it in place. Pipe 2cm macaron droplets (keeping them evenly-sized) onto the prepared baking sheets, leaving a 3cm gap between each (you’ll need to bake the macarons in 2 batches). Leave the macarons to form a skin, about 10–20 minutes.

Preheat the oven to 150°C/Gas Mark 2.

Meanwhile, make the wasabi and white chocolate butter cream. Cream the butter and icing sugar together in a bowl until pale and fluffy. Gently fold the cooled melted chocolate and wasabi paste into the butter cream until combined. Transfer the butter cream to a piping bag and if it’s too soft, refrigerate it to firm up a little, about 30 minutes. Alternatively, if it’s the right spreadable consistency, simply leave it at room temperature until needed.

Return to the macarons and sprinkle them with your chosen decoration, if you like. Bake the macarons in the oven for 12–15 minutes or until they have a crispy exterior and a slightly gooey interior (the colour will not change much during baking). Remove from the oven and cool on the baking sheets for 5 minutes, then transfer (leaving them on the paper) to a wire rack and leave to cool completely. Pipe, bake and cool the remaining macarons in the same way.

Once cold, dust each macaron with edible glitter, if you like. Loosen the macarons carefully from the baking paper, then pair them up in lines with one of each pair turned over so that the flat side is facing up.

Pipe the butter cream on the flat side of all the macarons facing upwards and then sandwich the pairs together. Keep them in an airtight container in a cool, dry place and eat within 5 days. Serve the macarons with a cup of tea or coffee for a sweet treat (they also make great decorations for some cakes and desserts).

Macaron flavourings and fillings

  • Decorate the macarons with chopped pistachio nuts and use a strawberry and rose jam for the filling.
  • Decorate them with black sesame seeds and fold toasted crushed black sesame seeds into the butter cream (replace the wasabi paste with a little vanilla extract or vanilla bean paste, to taste).
  • Decorate the macarons with desiccated coconut and fold toasted desiccated coconut into the butter cream (replace the wasabi paste with a little vanilla extract or vanilla bean paste, to taste).
  • Decorate them with cocoa nibs and flavour the butter cream with rosewater (omit the wasabi paste).

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