Macarons with three different flavours, crispy cookies with a creamy filling in between. Recipes for a pomegranate macaron with champagne, Bailey's macarons, and macarons with strawberry chocolate prosecco filling. Tasty!
Macarons a French cookie?
But is that actually true? The original macaroon dating from 800 AD comes from Italy and the recipe was brought to France by Catherine de Medici when she married Henry II King of France. During the French Revolution, the cookies were baked by two nuns called the "macarons sisters" so that they could pay the rent when she fled the French Revolution. The cookie became quite popular but until 1930, a macaron still consisted of just a cookie. Since that time, bakers have started experimenting with the flavor of the cookie and using a filling.
Three macarons with three different flavors
For this High Tea de Luxe I have prepared the macarons in three ways so that there is always a favorite. A fruity pomegranate macaron filled with a champagne buttercream filling. A creamy Baileys macaron and an extravagant vanilla macaron with strawberry chocolate prosecco filling. And to be honest, I couldn't really choose after tasting, but maybe you can?
High tea deluxe
As also written in the previous blogs, these macarons are part of the high tea de luxe. Delicious recipes to make an elegant high tea.
At the end of the recipe series, you will receive a summary with a timetable so that you can enjoy and prepare this high tea without stress.
We started this series with 4 sandwiches to impress, luxury grilled asparagus with Boursin in prosciutto, vanilla scones with blackberry pear jam and Minced fruit pies. And if the recipe series is complete you will find here the link to the timetable with all recipes together!
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Pomegrante macaron with champagne
For macarons
A delicious recipe for pomegranate macarons with pomegranate jam with champagne
Equipment
- Macaron mat
- Pastry bag with round point (size 5)
Ingredients
Macarons
- 90 grams powdered sugar
- 100 grams almond flour
- 3 egg whites 100 grams
- 100 grams sugar
- Food coloring purple
Pomegranate jam
- 400 grams pomegranate seeds
- 120 ml champagne
- 3 teaspoons maple syrup
- 1 tablespoon corn flour
- 1 tablespoon water
Butter cream
- 240 grams powdered sugar
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 1 tablespoon whipped cream
Ingredients you need per step are listed below the step in Italic
Instructions
Macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat
- Sift the powdered sugar and the almond flour
- Put the egg whites and sugar in a heat-resistant bowl.
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- With the whisk, mix the egg whites with the sugar until the latter is completely dissolved and the mixture is frothy.
- Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor). Add the colorant.
- Mix at high speed until peaks occur (stop immediately because you do not want to over beat).
- Spoon the powdered sugar / almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making 8 figures above the batter with your spatula. If these remain intact then the batter is ready for use. Then you check with a teaspoon on a piece of baking paper whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
- Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface, so that all the air can be released. If you don't have a macaron mat pipe circles on your baking paper.
- Let the macaron dry in the air for about 30 to 40 minutes, the top should be dried.
- Meanwhile, preheat the oven to 160 degrees Celsius.
- Bake the macarons in the oven for 4 minutes and then turn the baking tray 180 degrees. Bake again for 4 minutes. Do this 2 more times (so 16 minutes in total) and see if the macarons are ready (if they are ready then they're darker and have an edge on the bottom of the macarons), otherwise you bake for another 4 minutes.
- Repeat for all macarons baking trays.
- Allow the macarons to cool further.
Pomegranate jam with champagne
- Put the pomegranate seeds, champagne and the maple syrup in a saucepan and bring to the boil while you stir.
- Let the jam simmer for 8 minutes on low heat.
- Mix the cornflour with the water and add it to the jam.
- Let it boil until it thickens.
- Sieve the mixture through a fine sieve.
- Allow to cool completely in the refrigerator.
Butter cream
- Mix the butter with a mixer until it is fluffy.
- Add the powdered sugar and mix everything for another 2 minutes.
- Add the icing sugar and vanilla and beat for 1 minute.
- The butter cream is ready and can be kept in the fridge for up to 1 week. Before use, remove it from the refrigerator that makes it easier to pipe onto the macaron shell
Composing macarons:
- Grab a macaron shell and with the piping bag you pipe a circle of butter cream on the outside.
- Scoop a little pomegranate champagne jam inside the circle (not too thick)
- Place a shell on the top.
Notes
Macarons can be kept for 4 to 7 days in the refrigerator.
Indication Nutritional Value (Per Person / Portion):
Calories: 135kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 7mgSodium: 8mgFiber: 1gSugar: 20gVitamin A: 84IUVitamin C: 2mgIron: 1mg
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Macarons filled with Baileys cream
For macarons
Delicious vanilla macarons with a creamy Baileys filling
Equipment
- Macaron mat
- Pastry bag with round point (size 5)
Ingredients
macarons
- 3 egg whites 100 grams
- 100 grams sugar
- 96 grams almond flour
- 90 grams powdered sugar
- silver powder edible optional
Bailey's filling
- 200 grams butter room temperature
- 100 ml Bailey's or other irish cream
- 500 grams powdered sugar
Ingredients you need per step are listed below the step in Italic
Instructions
macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat (optional)
- Sift the powdered sugar and the almond flour
- Put the egg whites and sugar in a heat-resistant bowl.
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- With the whisk, mix the egg whites with the sugar until the latter is completely dissolved and the mixture is frothy.
- Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
- Mix at high speed until peaks occur (stop immediately because you do not want to beat).
- Spoon the powdered sugar / almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making 8 figures above the batter with your spatula. If these remain intact then the batter is ready for use. Then you check with a teaspoon on a piece of baking paper whether the batter flows slightly. That is the moment that you put the batter in the piping bag.
- Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface, so that all the air can be released. If you do not have a macaron mat, you can spray circles on the baking paper yourself.
- Let the macaron dry in the air for about 30 to 40 minutes, the top should be dry.
- Meanwhile, preheat the oven to 160 degrees Celsius.
- Bake the macarons in the oven for 4 minutes and turn the baking tray 180 degrees. Bake again for 4 minutes. Do this 2 more times (so 16 minutes until you see if the macarons are ready (they are darker and have a border at the bottom), otherwise you bake another 4 minutes.
- Repeat for all macarons baking trays.
- Allow the macarons to cool further.
Bailey's filling
- Mix the butter and powdered sugar with a mixer until it is light.
- Then mix in the baileys, spoon by spoon, while you keep mixing.
- Put the baileys filling in a piping bag
Compiling macaroon
- Grab a macaron shell and with the piping bag you pipe the Baileys buttercream filling on the shell.
- Place a shell on the top.
- If you like it, sprinkle the top with silver powder
Notes
Macarons can be kept for 4 to 7 days in the refrigerator.
Indication Nutritional Value (Per Person / Portion):
Calories: 201kcalCarbohydrates: 29gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 17mgSodium: 64mgFiber: 1gSugar: 28gVitamin A: 200IUIron: 1mg
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Vanilla macarons with strawberry prosecco chocolate filling
For macarons
Crunchy vanilla macarons with a creamy strawberry prosecco white chocolate filling
Equipment
- baking mat
- Macaron mat
- Pastry bag with round point (size 5)
Ingredients
macarons
- 3 egg whites 100 grams
- 100 grams sugar
- 96 grams almond flour
- 90 grams powdered sugar
- golden edible paint optional
Strawberry prosecco filling
- 40 grams strawberries
- 4 tablespoons prosecco
- 200 grams white chocolate
Ingredients you need per step are listed below the step in Italic
Instructions
Macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat (optional)
- Sift the powdered sugar and the almond flour
- Put the egg whites and sugar in a heat-resistant bowl.
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- With the whisk, mix the egg whites with the sugar until the latter is completely dissolved and the mixture is frothy.
- Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
- Mix at high speed until peaks occur (stop immediately because you do not want to over beat).
- Spoon the powdered sugar / almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making 8 figures above the batter with your spatula. If these remain intact then the batter is ready for use. Then you check with a teaspoon on a piece of baking paper whether the batter flows slightly. That is the moment that you put the batter in the piping bag.
- Place your macaron mat on the baking paper and pipe the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface, so that all the air will be released.
- Let the macaron dry in the air for about 30 to 40 minutes, the top should be dry.
- Meanwhile, preheat the oven to 160 degrees Celsius.
- Bake the macarons in the oven for 4 minutes and turn the baking tray 180 degrees. Bake again for 4 minutes. Do this 2 more times (so 16 minutes until you see if the macarons are ready (they are darker and have a border at the bottom), otherwise you bake another 4 minutes.
- Repeat for all macarons baking trays.
- Allow the macarons to cool further.
Strawberry prosecco chocolate filling
- Puree the strawberries.
- Put the strawberry puree with the prosecco in a pan and bring to the boil
- Pour the hot liquid over the white chocolate and let it melt.
- Put the strawberry prosecco chocolate filling in a piping bag.
Compiling Macaron:
- Grab a macaron shell and with the piping bag you spray the filling onto the shell
- Place a shell on the top.
- Optional: brush the top with golden edible paint.
Notes
Macarons can be kept for 4 to 7 days in the refrigerator.
Indication Nutritional Value (Per Person / Portion):
Calories: 98kcalCarbohydrates: 13gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 2mgSodium: 13mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 1mgIron: 1mg
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