As promised, here are the recipes for the macarons on the tower. To make the individual flavours of the "Lolly Bag" macaron tower, use the generic macaron shell recipe and then the corresponding ganache (I've listed them all below):
Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts
Sunday, July 21, 2013
Lolly Bag Tower - Macaron Recipes
Before I start this post, for those who are wondering, the very cool backdrop to this "photo shoot" and the venue for the baby shower was Alice Nivens Cafe in the Melbourne CBD - check it out for great coffee and amazing cakes!
As promised, here are the recipes for the macarons on the tower. To make the individual flavours of the "Lolly Bag" macaron tower, use the generic macaron shell recipe and then the corresponding ganache (I've listed them all below):
As promised, here are the recipes for the macarons on the tower. To make the individual flavours of the "Lolly Bag" macaron tower, use the generic macaron shell recipe and then the corresponding ganache (I've listed them all below):
Saturday, July 13, 2013
Lolly Bag Macaron Tower for a Baby Shower
I think there will have to be several posts to cover all the macaron flavours on this tower, but think of this post as a sneak peak of what is to come...
Monday, May 28, 2012
Banana, Toffee and Chocolate Macarons...
Australia's Biggest Morning Tea continues in our tearoom this week. Last week, we managed to raise over $500 for the Cancer Council, and this week my contribution was inspired by leftovers in my kitchen...
I had a small, over ripe banana in my fruit bowl - hardly enough to make a banana cake or some banana muffins, so I thought I'd see if I could use it for a ganache.
I started with a dry caramel - by heating ~100g of sugar in a pan until it liquefies and then turns a golden brown. I then added some cream, folded in my mashed banana, and then added some dark chocolate. I wish I could tell you the exact quantities, but to be honest, I didn't measure anything!
Unfortunately, the ganache didn't set hard enough, so I added some more dark chocolate. The result was quite surprising - the banana flavour was so strong it almost tasted like I had added banana essence into the mixture.
For the shells, follow the generic macaron recipe here.
I had a small, over ripe banana in my fruit bowl - hardly enough to make a banana cake or some banana muffins, so I thought I'd see if I could use it for a ganache.
I started with a dry caramel - by heating ~100g of sugar in a pan until it liquefies and then turns a golden brown. I then added some cream, folded in my mashed banana, and then added some dark chocolate. I wish I could tell you the exact quantities, but to be honest, I didn't measure anything!
Unfortunately, the ganache didn't set hard enough, so I added some more dark chocolate. The result was quite surprising - the banana flavour was so strong it almost tasted like I had added banana essence into the mixture.
For the shells, follow the generic macaron recipe here.
Monday, February 21, 2011
Banana, Chocolate and Caramel Macarons
Ganache made with melted Mars Bars (caramel only), chocolate and mashed banana.
Sunday, October 31, 2010
Banoffee Macarons (Banana, Toffee and Cream)
The flavour of the week is Banoffee (click here if you've never heard of a Banoffee Pie before).
I made the filling by adding a mashed banana to some caramel (toffee and cream), and cooking it over low heat until thickened. The macarons are filled with white chocolate ganache to represent the cream and the banana caramel for the banana and toffee flavours. Surprisingly, the banana flavour is quite intense.
I made the filling by adding a mashed banana to some caramel (toffee and cream), and cooking it over low heat until thickened. The macarons are filled with white chocolate ganache to represent the cream and the banana caramel for the banana and toffee flavours. Surprisingly, the banana flavour is quite intense.
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