Greek Macarons

Greek Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

This is my attempt to capture the colours and flavours of Greece in macaron form. I think it was successful but I have yet to serve these to actual Greeks - I will remedy that soon. ;)

The trickiest part in making these was getting the colour of the shells just the right shade of blue. I wanted it to be reminiscent the colour of the blue/green waters I've seen in photos of Greek beaches. For the filling I went with the classic flavours I've seen in other Greek desserts such as baklava. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
18 drops blue food colouring

For the filling:
2 oz of cream cheese, softened
2 oz of Greek yogurt, strained overnight
1/4 cup butter, softened
1 1/2 cup powdered sugar
2 tablespoons fig preserves/jam
2 tablespoons honey
1 teaspoon cinnamon
pinch of ground clove
1/4 cup finely chopped walnuts


Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry.

2. Place the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Sprinkle the tops of the macarons with the finely chopped walnuts. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together butter, yogurt and cream cheese until smooth. Add the fig preserves, honey & spices, mix well. Gradually beat in powdered sugar until you get the desired consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

Peach & Ginger Macarons

Peach & Ginger Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

Spring is here and my thoughts have returned to all things Macaron. I wanted to play with the colours and flavours that remind me of Spring. This macaron is a gorgeous pale yellow shell with a lovely peach and ginger cream filling. I can feel the sunshine just looking at them. Can't you? Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
5 drops yellow food colouring

For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup to 2 cups powdered sugar
2 tablespoons Peach jam
2 tablespoons Stem Ginger marmalade

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds and powdered sugarin a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together softened butter and cream cheese until smooth. Add the jam and marmalade. Gradually beat in powdered sugar until you get the desire consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

These Macarons are part of this month's MacTweet round up in celebration of Macaron Day on March 20th. Go check out the other amazing Macarons!

Raspberry Macarons Filled With Raspberry & Cranberry Cream

Raspberry Macarons with Raspberry & Cranberry Cream
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

The obsession continues....

This was my first attempt to incorporate some colour into Macarons. I added a few drops red food colouring to the beaten egg whites before adding the almond mixture. I was worried about altering the recipe ratio and not getting the the perfect maracon top and feet. I did get some feet but they weren't as perfect as I would like. Not that my coworkers minded, the macarons were gobbled up so quickly that I almost didn't get a photo. I managed to steal one back for this quick shot. :) I'll keep experimenting with colour until I get the perfect macarons.

I really like the filling. It was sweet, delicate and perfect for a holiday party. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
5 drops red food colouring

For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
2-3 tablespoons Raspberry/Cranberry Jam

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds and powdered sugarin a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together softened butter and cream cheese until smooth. Add the jam. Gradually beat in powdered sugar until you get the desire consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

Chocolate Champagne Macarons

Chocolate Champagne Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

My love affair with macarons continues. I find excuses to make them and I love discovering new flavour combinations. I made these for our New Year's Eve French themed dinner. I couldn't think of any better way to celebrate the start of a new year than with these festive macarons. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
3 tablespoons (25 gr) Dutch-processed cocoa powder
1/2 cup (50 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract

For the filling:
1/2 cup butter, softened
2 cups powdered sugar (or more depending on desired consistency)
2 tablespoons champagne/sparkling wine
1 teaspoon vanilla
1 oz dark chocolate, melted

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and vanilla until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds, powdered sugar and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat butter until smooth. Add the champagne and vanilla; blend well. Add the melted chocolate; blend well. Gradually beat in powdered sugar until you get the desired consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

Chocolate Macarons Filled With Coffee Cream Cheese

Chocolate Macarons Filled With Coffee Cream Cheese
Shells adapted from Tartelette's recipe
Filling recipe by Dragon


I'm obsessed with macarons these days. Good thing there is always an excuse to make them. Today these Chocolate Macarons filled with Coffee Cream Cheese are for Deeba and Jamie's Mac Attack2.


I took these lovelies to work and they were my co-workers' first macarons. It was love at first bite. Now they want more...d'oh! Good thing I'm obsessed with perfecting them. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
3 tablespoons (25 gr) Dutch-processed cocoa powder
1/2 cup (50 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract

For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1 1/2 tablespoons prepared strong coffee, cold

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and vanilla until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds, powdered sugar and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together softened butter and cream cheese until smooth. Add the coffee. Gradually beat in powdered sugar until you get the desire consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.