Crisp outer shell, light-as-air texture and a gooey centre – macarons may hail from France, but they are adored across the world. However, they are a little tricky to make and can leave even experienced cooks as flat as their efforts. Great macarons are the result of technique. Begin with the foundation recipe, then pick your flavour – or flavours – and you’re off !
Click here for the foundation recipe, then take a look at this gallery for different colours and fillings.
Choc and chilli, salted butterscotch, choc-orange, raspberry, lemon, passionfruit, rosewater, peppermint and violet and honeycomb - take your pick!
Choc and chilli
Do as the Aztecs did and blend smooth chocolate with a hint of spicy chilli for a fab flavour duo – you’ll be singing ‘Hey macaron-a’ after your very first taste!
Be merry with these very berry beauties. A little red food colouring, raspberry extract, white chocolate and cream does the trick.
A simple dusting of sea-salt flakes on the perfect meringue shell and a filling of creamy salted butterscotch creates a more-ish salty-sweet treat to savour.
Chocolate, orange extract and fresh orange zest give all the hints of lolly faves, Jaffas, with an elegant twist.
Bursting with homemade passionfruit curd, give a box of these macarons to someone you love and they’ll be declaring je t’aime in a flash!
Take a hint from Mother Nature and go green with a little help from peppermint extract, a few drops of green food colouring, white chocolate and cream.
Blushing like beautiful roses, the addition of rosewater to this ganache gives a fragrant flavour that will tickle you pink.
Violet and honeycomb
Pretty up your package with a sprinkling of candied violets, then crush chocolate honeycomb and add to this gorgeous ganache.