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.

Recipes Chef Maud Recipes Chef Maud

Sicilian Lemon Macarons

Follow this recipe to make a delicious and original zesty cream for your lemon macarons

lemon lime macarons

 

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

  • 113g eggs

  • 100g caster sugar

  • 80g fresh lemon juice

  • 4g zest of unwaxed lemon

  • 175g slightly salted butter

  • 50g almond flour

Steps

  1. Make your own lemon juice

  2. Rub sugar with the zest

  3. Mix in a bowl the eggs, sugar and lemon juice

  4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

  5. When the mix is about (60°C) add the butter

  6. Stir until you get an homogenous mixture

  7. Add the almond and stir until the mixture is homogenous

  8. Blend with a hand bendler for 10min

  9. Pour the cream in a recipient

  10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

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Recipes Chef Maud Recipes Chef Maud

Virgin Mojito Macarons

Follow this recipe to make a virgin mojito cream for your summer macarons

virgin mojito macaron

 

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

  • 113g eggs

  • 100g caster sugar

  • 80g fresh lime juice

  • 4g zest of unwaxed lime

  • 10g of chopped fresh mint

  • 175g slightly salted butter

  • 50g almond flour

Steps

  1. Make your own lime juice

  2. Rub sugar with the zest and the chopped mint

  3. Mix in a bowl the eggs, sugar and lime juice

  4. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

  5. When the mix is about (60°C) add the butter

  6. Stir until you get an homogenous mixture

  7. Add the almond and stir until the mixture is homogenous

  8. Blend with a hand bendler for 10min

  9. Pour the cream in a recipient

  10. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

  • For the ones who like rum, replace 10g of lime juice with 5cl of white rum.

  • Come to Mauderne's cooking classes to learn the tips and secrets about an onctuous lemon filling for your zesty macarons.

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Recipes, Healthy Chef Maud Recipes, Healthy Chef Maud

Healthy Matcha Raspberry Muffin For Sunday Mornings

Follow this recipe to make a tasteful, colourful and healthy matcha and raspberry muffin for your weekend treat.

Matcha muffins.jpg

For approximately 12 muffins

Ingredients

  • 25g coconut flour

  • 55g almond flour

  • 2 eggs

  • 40g sugar

  • 10cl almond milk

  • 1.5 tsp matcha

  • 1 tsp baking powder

  • 1 tsp vanilla powder

  • 2 tbsp coconut oil

  • 12 raspberries

Steps

  1. Preheat the oven to 200°C.

  2. In a medium bowl, beat the eggs and sugar, then add the almond milk and the coconut oil

  3. In a small bowl, combine both coconut and almond flours and add the matcha, baking powder and vanilla powder

  4. Add the mixed powder to the liquid mix and whisk until combined

  5. Pour 2 hefty tablespoon of batter into each muffin cup

  6. Add a fresh raspberry to each filled cup

  7. Bake for 15 to 20 minutes.

Tips

  • Do not overmix

  • Check the muffins are done with a toothpick or a knife, making sure no batter sticks

  • Come to Mauderne's cooking classes to learn the tips and secrets about a healthy muffin

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