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              Recipe: Macaroons, three ways

              Christmas macaroons, three ways


              This festive season, why not entice your guests with this classic French treat. Filled with a choice of chocolate and raspberry, hazelnut and chocolate, or white chocolate, these macaroons are sure to put you and your guests in the Christmas spirit!

              Ingredients

              Macaroon shell
              • 195 g ground almonds
              • 330 g icing sugar
              • 180 g egg whites
              • 81 g caster sugar
              • 15 g cocoa powder
              • pink food colouring
              • brown food colouring
              • yellow food colouring
              Chocolate ganache filling
              • 100 g whipping cream
              • 100 g dark chocolate couverture, chopped
              • 25 g butter, softened
                -----
              • 100 g fresh raspberries
              Hazelnut ganache filling
              • 100 g whipping cream
              • 50 g hazlenut paste
              • 100 g dark chocolate couverture
              • 25 g butter, softened
              White chocolate ganache filling
              • 100 g whipping cream
              • 140 g white chocolate couverture
              • 25 g butter, softened
              • 10 ml Kirsch
              Decoration
              • 50 g melted white chocolate
              • hazelnuts, toasted and chopped
              • pink and gold lustre dust
              • pistachio nuts, finely ground

              Method

              Meringue shell:

              Preheat the oven to 140ºC. Sieve ground almonds, cocoa powder and icing sugar. Make a stiff peak meringue with the egg whites and caster sugar. Divide into three and add pink, brown, and yellow food colouring. Add the dry mix over the meringue in 2 inclusions and ‘macaronner’ the mixture until smooth and shiny. Add the mixture to a piping bag and pipe little macaroons of 3 cm of diameter on silicone mat or baking paper. Leave to crust for 30 minutes before baking at 140ºC for 12 minutes.

              Chocolate ganache filling:

              Bring the cream to the boil and pour over the chopped chocolate. Make an emulsion and add the softened butter. Chill until firm before using.

              Hazelnut ganache filling:

              Bring the cream to the boil and stir in the hazelnut paste to dissolve. Pour over the chopped chocolate. Make an emulsion and add the soft butter. Chill until firm before using.

              White chocolate ganache filling:

              Bring the cream to the boil and pour over the chopped chocolate. Add the Kirsch. Make an emulsion and add the softened butter. Chill until firm before using.

              Assembly and decoration (chocolate ganache filling):

              Match macaroons into pairs. Fill the macaroon shells with chocolate ganache using a piping bag and add fresh raspberries. Decorate with piped white chocolate.

              Assembly and decoration (hazlenut ganache filling):

              Match macaroons into pairs. Fill the macaroon shells by adding chocolate ganache to one half using a piping bag. Sprinkle with chopped hazelnuts, then place the second paired macaroon shell on top.

              Assembly and decoration (white chocolate ganache filling):

              Match macaroons into pairs and dust the tops with pink and gold lustre dist. Fill the macaroon shells with ganache using a piping bag. Decorate with a sprinkle of chopped pistachio nuts.

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