This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.
Pistachio Ganache For Macarons
Follow this recipe to make a delicious and creamy pistachio ganache for the filling of your macarons.
For approximately 30 macarons
Ingredients
200g heavy cream (double cream)
220g white chocolate
2 tbsp of pistachio paste
Steps
Add the pistachio paste to the cream in a pan
Heat the cream and stop before boiling (80°C)
Add the white chocolate away from direct heat
Mix until you get an homogenous mixture
Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)
Tips
If you want to make your own pistachio paste, blend pistachio (75g) with 1tsp of condensed milk and 1 tsp of vanilla paste
If the cream is boiling, wait few seconds before melting the white chocolate in
Come to Mauderne's baking classes to learn the tips and secrets about how to make macarons at home
Passionate Macarons
Follow this recipe to make a sweet and sour passion fruit macaron based on fresh passion fruit.
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
114g eggs
50g caster sugar
170g passion fruit juice
175g slightly salted butter
40g almond flour
Steps
Make your own passion fruit juice
Mix in a bowl the eggs, sugar and passion fruit juice
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.
Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons
Tropicolada Macarons
Follow this recipe to make a delicious and tropical macaron based on pineapple and coconut.
For the macarons shells, please refer to this recipe
For approximately 30 macarons
Ingredients
114g eggs
75g caster sugar
20g of desiccated coconut
170g fresh pineapple juice
175g slightly salted butter
40g almond flour
Steps
Make your own lemon juice
Rub sugar with the zest
Mix in a bowl the eggs, sugar and lemon juice
Bring the mixture to 83/84°C using bain-marie technique and keep stirring
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Add the almond and stir until the mixture is homogenous
Blend with a hand bendler for 10min
Pour the cream in a recipient
Put a clear film over the surface of the filling and keep in the fridge overnight before using
Tips
Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.
You could add a shot of rhum in the pineapple juice if you’d like.
Come to Mauderne's cooking classes to learn the tips and secrets about a tropical Pineapple and Coconut filling for macarons
A Famous Passion Fruit And Milk Chocolate Ganache For Macarons
Follow this recipe to make a delicious and original macaron based on a milk chocolate with a hint of acidity from the passion fruit ganache.
For approximately 30 macarons
Ingredients
200g milk chocolate
90g of passion fruit juice (5 passions fruit)
36g butter
Steps
Make your own passion fruit juice (cut, blend and sift)
Heat the passion fruit juice in a pan
Start to melt the milk chocolat 'Bain marie' style
Pour in 3 times the passion fruit on the milk chocolat until it is smooth
When the mix is about (60°C) add the butter
Stir until you get an homogenous mixture
Leave it outside to cool down and get ticker
Keep it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)
Tips
You may need to mix for a long time before the chocolate and passion fruit become smooth: This is because of the acidity of the passion fruit
Depending on the weather or the temperature in your flat you may not need to put it in the fridge
Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling
Pistachio Butter Cream Ganache For Macarons
Follow this recipe to make a delicious and nutty pistachio butter cream for the filling of your macarons.
Filling for approximately 30 macarons
You can find the recipe of the outside macarons here
Ingredients
200g unsalted butter
130g icing sugar
80g almond powder
50g of pistachio powder
40g of pistachio paste
Steps
Leave the butter outside to get a pommade consistency
Blend pistachio and almond powder together
Mix 'pommade' butter and icing sugar until removing and icing sugar crumbles
Add pistachio and almond powder as well as the paste
Pour your delicious pistachio cream in a piping bag
Keep it in the fridge until using it
Tips
You can buy whole almond and pistachios and make your own powder
You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.
Keep in the fridge at least for 4 hours before using it
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling
Lime And Lemon Ganache For Macarons
Follow this recipe to make a delicious and refreshing lime/lemon cream for the filling of your macarons.
For approximately 30 macarons
Ingredients
100g mascarpone cream
140g icing sugar
1 lime zest
1 lemon zest
Steps
Grate the lime and the lemon to get small pieces of their skin
Add the zest and icing sugar to the mascarpone
Mix until you get an homogenous mixture
Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)
Tips
Make sure to wash and dry the citrus before grating
Don't grate too much, we should only take the first zest
Keeping in the fridge before using will intensify the flavour
Come to Mauderne's cooking classes to learn the tips and secrets about a refreshing lemon flavoured filling
Pistachio Cream Ganache For Macarons
Follow this recipe to make a delicious and nutty pistachio cream for the filling of your macarons.
Filling for approximately 30 macarons
You can find the recipe of the outside macarons here
Ingredients
100g mascarpone cream
140g icing sugar
2 tbsp of pistachio paste
Steps
Mix the mascarpone with the icing sugar until getting a smooth mix
Add the pistachio paste and mix everything
Pour the mixture in a piping bag
Keep it in the fridge until using it
Tips
You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling
Rose Ganache For Macarons
Follow this recipe to make a delicious and subtle rose cream for the filling of your macarons.
Filling for approximately 30 macarons
You can find the recipe of the outside macarons here
Ingredients
100g mascarpone cream
140g icing sugar
between 6 and 10 drops of rose essential oil (eatable)
Steps
Mix the mascarpone with the icing sugar until getting a smooth mix
Add 6 drops of rose essential oil and mix everything or more if you'd like (up to 10 drops)
Pour the mixture in a piping bag
Keep it in the fridge until using it
Tips
Make sure not to poor too many drops as depending on how concentrated the essential oil is, the flavour may be too intense
Come to Mauderne's cooking classes to learn the tips and secrets about an intense rose flavoured filling
Citrus Ganache For Macarons
Follow this recipe to make a delicious and summery citrus cream for the filling of your macarons.
For approximately 30 macarons
Ingredients
200g heavy cream (double cream)
220g white chocolate
1 clementine zest
1 lemon zest
Steps
Grate the clementine and the lemon to get small pieces of their skin
Add the zest to the cream in a pan
Heat the cream and stop before boiling (80°C)
Add the white chocolate away from direct heat
Mix until you get an homogenous mixture
Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)
Tips
Make sure to wash and dry the citrus before grating
Don't grate too much, we should only take the first zest
If the cream is boiling, wait few seconds before melting the white chocolate in
Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling
Raspberry Jam For Macarons
Follow this recipe to make a tasteful and colourful raspberry jam for the filling of your macarons.
For approximately 30 macarons
Ingredients
300g fresh raspberries
1 tbsp of sugar
1 tbsp of fresh lemon squeezed
1 tbsp of Agar
Steps
Blend the raspberries with the lemon juice and the sugar until you get a smooth puree
Sift it to remove the pips of the raspberries
Place the raspberry puree and add the tbsp of Agar in a saucepan and bring to a boil, stirring with a wooden spoon
Then simmer between 5 and 10 minutes
Cool it down before putting it in the fridge for at least 3 hours. You should get a nice jam consistency.
Tips
You can mix and match the raspberry jam with another filling, e.g. vanilla ganache
You can add more or less agar depending on your preferred consistency
If you don't have time to make the raspberry jam from scratch, you can get a fruit puree. Make sure it does not contain more than 10% added sugar and nothing else than raspberries
Come to Mauderne's cooking classes to learn the tips and secrets about a tasteful raspberry filling
Vanilla Ganache For Macarons
Follow this recipe to make a delicious and onctueux vanilla cream for the filling of your macarons.
For approximately 30 macarons
Ingredients
200g heavy cream (double cream)
220g white chocolate
2 vanilla pods
Steps
Grate the vanilla pods to get the beans
Add the bean and grated pods to the cream in a pan
Heat the cream and stop before boiling (80°C)
Add the white chocolate away from direct heat
Mix until you get an homogenous mixture
Cool it down before putting it in the fridge overnight (if you don’t want to wait, put it in the freezer and check after 2 hours if it is at the right creamy consistency)
Tips
If you find Vanilla Bourbon, the flavour will be even more intense
If you use a non-serrated knife, you can get the bean without cutting in two parts the pod. Instead you cut one end of the pod and you press with edge of the knife all along
If the cream is boiling, wait few seconds before melting the white chocolate in
Come to Mauderne's cooking classes to learn the tips and secrets about an intense vanilla flavoured filling