Bunny Macarons

A lot of things spring to mind when I think of Easter. Bunnies (obviously), chicks, daffodils, chocolate and of course Hot Cross Buns. Now I should mention that as much as I wish they were, these Easter Bunny Macarons are not my own creation. I stumbled across them a few years back during my daily Pinterest Parade and I simply couldn’t get over the cuteness.

Wishing I had thought of these myself however was an incredibly short-lived sorrow when I discovered just how amazing Raspberri Cupcakes blog really was. My new favourite in fact as I fell in love with almost every recipe she posted.

With hearts in my eyes, I decided to make the Bunny Macarons there and then. Then being 2015.

That would have been the last of this recipe, but when I transitioned to my new site in 2016 not all of my posts managed the tiresome journey. Sadly I couldn’t manage the manual transition of them all so some got left behind, this one included. However, in the spirit of Easter and resurrections I decided I had to bring this one back. Please bare with the less than average photography though, I wasn’t quite as “food style savvy” back then, christ I’m most certainly not 100% at it now, but never the less these are adorable and I wanted you all to see them.

These are super fun to make and impress a lot of people. The only downside is that they are too cute to eat, so cute that I couldn’t bring myself to eat any, except the one which lost an ear during a photography related accident.

Adapted from Raspberri Cupcakes, Easter Bunny Macarons


Makes | 8-10 macarons

Preparation time | 2 hours

Baking time | 15-18 minutes


2 large egg whites

50g caster sugar

70g flaked almonds

140g icing sugar

Pinch of baking powder

Claret Sugarflair paste

Raspberry Jam Buttercream

100g unsalted butter

100g icing sugar

2 tbsp raspberry jam


Preheat the oven to 170 degrees and line two baking trays in parchment paper.

Put the flaked almonds, baking powder and icing sugar into a blender and blitz for one minute until fine.

Pass the almond mixture through a fine sieve and pour the remaining solids back into the blender to blitz and sieve again.

Add one egg white to your almond mixture and combine into a paste. Set this to one side

Whisk the second egg white and caster sugar by hand to combine then whisk (ideally with an electric whisk) for 5 minutes until you have stiff glossy peaks. Now you can add some colour. You want the shade to be a lot stronger than you’d like the end result as during baking it will fade.

Beat the colour in for a further minute then add the almond paste and fold it through with a spatula from the bottom of the bowl upwards until it’s all combined and flows like lava.

Pour the batter into a piping bag with a 3/8 inch round tip and dab some batter to the corner of the baking sheets so the parchments sticks.

With the piping tip ½ an inch above the sheet, on one sheet pipe out your bunny faces with the ears, ensuring you leave them about a space apart. Then on the second tray pipe the bottoms. Tap the sheets firmly against the kitchen surface to release any air bubbles then leave them to dry out for at least 20 minutes.

Turn the oven down to 150 degrees and bake them a tray at a time for 15-18 minutes, or until the tops are firm when tapped. Let them cool fully before piping on the buttercream and decorating.

Raspberry Buttercream

 Make a simple buttercream by combining the butter and icing sugar then add the tablespoons of raspberry jam until smooth and fluffy.

For the adorable bunny faces, use a black and white icing pen draw on your chosen design and on the circle shells draw out the white bunny tails. Leave all to dry fully before piping out the buttercream and sandwiching them together.

Store in an airtight container and eat within 3 days.

Toffee Apple Macarons

img_9523

What is your fondest memory of Bonfire Night? Is it the wrapping up warm in your favourite hat to watch the fireworks? Gathering everyone round the bonfire with a warm cup of mulled wine? Or perhaps it’s the sparklers? Yes it’s the sparklers isn’t it?

Well aside from the sparklers my best memory of childhood bonfire night was that it was the one and only time a year I was allowed a Toffee Apple. I mean who doesn’t love a toffee apple? I’d always pick the one that had the thickest toffee, which was actually to my own deteriment as I then spent most of my night picking the toffee out of my teeth, but, it made me so happy and the memory of those feelings never fail to put that smile back on my face.

So with that nostalgia and my forever growing love of eating and baking macarons I decided to create my own adult version of this childhood favourite. Toffee Apple Macarons. It really doesn’t get much better than these.


Makes 12

Preparation time: 45 minutes

Baking time: 13-15 minutes


70g flaked almonds

140g icing sugar

2 large egg whites, at room temperature

50g Caster sugar

¼ tsp apple green food coloring

For the toffee

200g caster sugar

2tbsp golden syrup

1/2 tbsp vinegar

50ml water

For the apple butter filling

2 granny smith apples

1 tsp cinnamon

100g butter, softened

200g icing sugar


Preheat the oven to 180 degrees and leave a rack in the lower third of the oven.

Place the flaked almonds in a food processor and blitz for about a minute until as fine as possible. Add the icing sugar and process until combined.

Pass the sugar/almond mixture through a sieve, pushing down on the clumps. Leave to one side.

Whisk the egg whites and caster sugar with an electric whisk or KitchenAid on a high-speed, until they hold stiff, glossy peaks. Add the apple green food colouring then whisk on a high-speed for 30 seconds.

Add the dry ingredients all at once and fold with a spatula, mixing from the bottom of the bowl upwards. Repeat these folds until the batter flows like lava.

Place a piping bag inside a glass and pour the batter into it. Secure the top and snip the end to about 1cm. Pipe some batter onto the corners of 2 baking trays, both lined with parchment paper.

With the piping tip ½ inch above the tray, pipe circles about 3cm in diameter ensuring to leave 1 inch space between them. Tap the sheets firmly against the kitchen work surface to release any air bubbles.

Bake on the lower shelf of the oven for 10-13 minutes. Allow to cool completely before drizzling over toffee and piping the apple butter filling.


For the toffee drizzle

Pour the sugar into a pan along with 50ml water and put on a medium heat.

Cook for 5 mins until the sugar has dissolved, then stir in the vinegar and golden syrup.

Set a sugar thermometer in the pan and boil until 150C or if you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water being careful not to spill any as it can cause serious burns. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

Once the toffee is ready lay half the macarons rounds out onto a sheet of baking paper. With a tbsp take a spoonful of toffee and drizzle it over the rounds. Watch that you don’t get any toffee on your fingers while drizzling as it will be very hot. Leave them to one side to set hard while you make the apple butter filling.


For the apple butter filling

Peel and core the apple and cut into small cubes.

Melt the butter in a pan and mix in the apple, cooking until softened. Add a tsp of cinnamon and add to the mix.

Once soft pour the apple into a blender and blitz into a puree.

In your mixer blend the butter and icing sugar together until smooth then add your apple puree.

Pour the apple butter into a piping bag your chosen nozzle and pipe onto your plain macaron rounds, topping each with your toffee decorated rounds.

These will store in an air tight container for a few days if kept in the fridge.

Pumpkin Spice and Chocolate Macarons

img_6936

Each and every year I fall harder in love with Autumn. The obviously changing seasons that we witness here in the UK has always been pretty special, but there’s something about the transition from Summer to Autumn that sets my heart a flutter. The turning of leaves that fall into golden amber piles on pathways, and the return of crisp blue morning skies fill me with nostalgic warmth and when it comes to baking I always find so much more inspiration from the bake options and flavours in season.

Apple, blackberry, chestnut, cinnamon, nutmeg and pumpkin are all synonymous with Autumn and I’ve resisted them for far too long, so in celebration of the best season ever I wanted to kick things off with my Pumpkin Spice and Chocolate Macarons.

img_6934img_6980

img_6979


Makes 12

Preparation time: 45 minutes

Baking time: 13-15 minutes


70g flaked almonds

140g icing sugar

2 large egg whites, at room temperature

50g Caster sugar

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

¼ tsp ground allspice

¼ ground cloves

¼ tsp orange food coloring

For the filling

200g good quality dark chocolate

284ml double cream

2tbsp caster sugar


Preheat the oven to 180 degrees and leave a rack in the lower third of the oven.

Place the flaked almonds in a food processor and blitz for about a minute until as fine as possible. Add the icing sugar and process until combined.

Pass the sugar/almond mixture through a sieve, pushing down on the clumps. Leave to one side.

Whisk the egg whites and caster sugar with an electric whisk or KitchenAid on a high-speed, until they hold stiff, glossy peaks. Add all but a tbsp of the spices and orange food colouring then whisk on a high-speed for 30 seconds

Add the dry ingredients all at once and fold with a spatula, mixing from the bottom of the bowl upwards. Repeat these folds until the batter flows like lava.

Place a piping bag inside a glass and pour the batter into it. Secure the top and snip the end to about 1cm. Pipe some batter onto the corners of 2 baking trays, both lined with parchment paper.

With the piping tip ½ inch above the tray, pipe circles about 3cm in diameter ensuring to leave 1 inch space between them. Tap the sheets firmly against the kitchen work surface to release any air bubbles.

Sift the left over spices on half of the unbaked batter and leave to sit for around 10 minutes (this allows the crust to form). Bake on the lower shelf of the oven for 10-13 minutes. Allow to cool completely before piping the ganache filling.

For the ganache chop the dark chocolate into small pieces and leave in a bowl. Pour the 284ml double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is almost boiling.

Take the cream off the heat and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth then leave to cool and thick.

Once ready scoop the ganache into a piping bag and pipe onto the flat side of the plain macaron rounds with no spices; top with the spiced remaining half.

These will store in an air tight container for a few days if kept in the fridge.