Orange Flower Water Macarons

To make these macarons follow the basic recipe and colour the shells orange.  Make a white chocolate ganache with a 2:1 ratio of chocolate to cream and add a tablespoon of orange flower water. 

Vanilla Ganache with Cassis and Violet Gelee Macarons

I've been a very busy little bee this weekend... some gorgeous, glossy pink and yellow macaron shells are waiting to be filled.

Not really sure what the filling will be just yet but I do love the element of surprise. I've prepared some blackcurrants and just have to think of something delicious to pair them with. Mmmmm, a buttercream or ganache? More fruit flavours or something else?

Here's what the blackcurrants look like so far...

And, not forgetting the wonderful challenge held each month by Jamie and Deeba, I've included this post in the Mactweets challenge - Mac Attack #23 Macarons de la Saison... or simply Macarons of the Seasons.

So after some deliberations, for the yellow macarons, I decided on a Vanilla Ganache with Cassis & Violet Gelee. I haven't made macarons for such a long time - I still had to include a hint of violet... I love the flavour and it reminds me of when I was young picking violets in my nanna's garden... aaaah, the joys of SPRING.

Making the vanilla ganache

Little diamonds of violet and cassis gelee!

I put the gelee on first.

And, then the ganache.

Oops, a bit lop-sided but when the lid goes on you can't really tell.

Lovely hits of bliss inside!

And, for the pink ones I created Fruit de la Passion with Blackcurrant Compote.

Blood Orange infused Olive Oil Macarons

Ok, ladies grab a gorgeous outfit and pick a pair of gloves above and set them aside for afternoon tea as today we are making Olive Oil Ganache Macarons infused with Blood Orange & Vanilla.

BLOOD ORANGE INFUSED OLIVE OIL GANACHE
To make the ganache you will need:

200g white chocolate

100g pouring cream (minimum 35% fat)

100g olive oil infused with blood orange

1 vanilla bean (split in half and the vanilla removed from the inside - use the blade of a knife) 

In Canberra, we are lucky enough to have olive groves right on our door step and "Homeleigh Grove" is a great example of some of the gourmet products available to make exquisite macarons!


1. Place the chocolate into a heat resistant bowl and microwave until melted.  Microwave for 40 seconds in the first instance then at 20 second intervals until ready.
2. Place the cream and vanilla into a small saucepan and heat until it just reaches boiling point.

3. Pour the cream into the chocolate and whisk stirring from the centre.

4. Slowly, add the olive oil and continue to emulsify.  The ganache will get lovely and smooth and thicker as it starts to cool and you add more olive oil.

Homeleigh Grove Blood Orange infused Olive Oil looks like liquid gold!

5. Place cling wrap on the surface and set aside whilst you make your macarons.  Either leave the ganache at room temperature or to speed the process a little you can put it in the fridge for about 15-20 minutes.  
6. When ready, place in a piping bag and fill your macarons.


Note: to make macarons, follow the basic recipe and add olive green food colouring.  I could have added a bit more as mine turned out more on the yellow side of the spectrum but they still looked really pretty.  If any of you have been following my blog and have recently made some macarons leave me a comment to let me know how you're going:)

yumdelish!

Griottines Ganache

INGREDIENTS FOR THE MACERATED GRIOTTINES (PASTE)
1/2 cup Dried Griottines
Kirsch (enough to cover the Griottines plus a bit more as the liquor will be absorbed)
1/2 tsp lemon zest
1/2 tsp orange zest
cinnamon quill (1/2 - 1 inch in size)
1 tbsp caster sugar
pinch mixed spice
1 clove


INGREDIENTS FOR THE GANACHE
200g Lindt White Chocolate
150g pouring cream (minimum 35% fat)
1 tbsp Griottine Paste (add more if you want super sour macarons)
20g unsalted butter (at room temperature)
red food colouring


MACERATE THE GRIOTTINES
Place the dried griottines into a small bowl.  Cover with kirsch and add the remaining ingredients. 

Cover with cling film and macerate in the fridge for 24 hours or until ready to use.  The longer you macerate the griottines the better the flavour. 
Remove the cinnamon quill and clove.  Blend in a food processor to form a paste.

Reserve 1 tbsp for the ganache and freeze the remainder.  I put my remaining paste into a freezer bag but made sure I sealed it well - the alcohol doesn't freeze and remains liquid. 


MAKE THE GANACHE
1. Place the white chocolate into a heat resistant bowl and microwave until melted.  Microwave for 40 seconds in the first instance then at 20 second intervals until ready.
2. Heat the cream in a small saucepan over the stove until it reaches boiling point.  Add the griottines paste and food colouring.
3. Pour the cream/griottine paste into the chocolate and whisk.
4. Add the butter and continue to whisk until combined and the ganache is glossy and smooth. 
5. Cover with cling film to prevent a skin from forming and refrigerate until firm but not solid.
6. When ready, place in a piping bag and fill your Griottine macarons. that appear in my next post.

Tutti Frutti Ganache

TUTTI FRUTTI GANACHE
INGREDIENTS

200g Lindt White Chocolate

150g pouring cream (minimum 35% fat)

20g unsalted butter (room temperature)

4-5 drops of tutti frutti essence

Orange powdered food colouring or Wilton gel paste

MAKE THE GANACHE

1. Place the white chocolate into a heat resistant bowl and microwave until melted.  Microwave for 40 seconds in the first instance then at 20 second intervals until ready.

2. Heat the cream in a small saucepan over the stove until it reaches boiling point. Add the essence and powdered food colouring.

3. Pour the cream/essence into the chocolate and whisk.

Available from Baking Pleasures

4. Add the butter and continue to whisk until combined and the ganache is glossy and smooth.

5. Cover with cling film to prevent a skin from forming and refrigerate until firm but not solid.

6. When ready, place in a piping bag and fill your Tutti Frutti Macaron Shells that appear in my previous post.

Chinotto Limone Ganache

INGREDIENTS
200g quality couture... I mean couverture (53-56%) bittersweet chocolate
110g Chinotto (Italian cola)
Zest from half a lemon (try not to include the white pith)
60ml pouring cream (35% fat)
30g unsalted butter (at room temperature)

MAKE THE GANACHE
1.  Place the chocolate into a heat resistant bowl and microwave until melted.  Microwave for 40 seconds in the first instance then 20 second intervals until ready.
2.  Place the Chinotto, lemon and cream into a small saucepan and heat until it reaches boiling point.

3.  Pour the Chinotto/cream and lemon mixture into the melted chocolate and whisk.
4.  Add the butter and continue to whisk until all the butter is combined and the ganache is glossy and smooth.
5.  Cover with cling film to prevent a skin from forming and refrigerate until firm but not solid.
6.  When ready, place in a piping bag and fill your macaron shells.


Note: for a stronger Chinotto flavour you can omit the cream entirely  - replace the same quantity with more Chinotto.

Blueberry, Lime & Fleur de Sel Ganache

A rich bittersweet dark chocolate ganache with undertones of blueberry, hints of lime and the pop and pow of Fleur de Sel.


INGREDIENTS:
150g blueberries
20g lime juice
6g palm sugar
200g quality couverture (53-56%) bittersweet chocolate
20g unsalted butter (at room temperature)
4g Fleur de Sel (French sea salt)

MAKE THE BLUEBERRY PUREE
1.  Pour the blueberries, lime juice and palm sugar into a small saucepan.  Simmer on medium heat until you have a thick blueberry sauce.

2.  Remove from heat and strain pressing the blueberries into the strainer to extract as much juice as possible.  Set aside.

MAKE THE GANACHE
1.  Melt the chocolate in the microwave in a heat proof bowl.  In the first instance heat for 40 seconds then at 20 second intervals until melted.

2.  Slowly whisk the blueberry puree into the melted chocolate then add the butter.  Whisk until combined.
3.  Place cling film over the ganache to prevent a skin from forming and when nearly cool add the Fleur de Sel.  Gently mix the salt through the ganache.
4.  Place in the fridge until firm but not set.
5.  When ready pipe your macaron shells.