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recipes
Here at the Ministry of Biscuits, we might be world famous for our hand-iced biscuits but we also have a certain je ne sais quoi for handcrafting a whole host of chic treats, including our award winning macarons!
This year, in celebration of Mother’s Day, we’ve made a collection of marvellous macarons just for Mum, filled with fresh flavours inspired by spring.
As Mum’s big day approaches we thought we’d share how you can make one of our favourite Mother’s Day macarons, a Raspberry and Rose macaron complete with homemade jam and delicate white chocolate and rose petal decoration.
Follow the simple macaron recipe below and surprise your mum with these fancy French treats on Mothering Sunday… Method: 1. In a bowl, mix the ground almond, icing sugar, food colouring and the egg whites from 2 eggs into a smooth paste. ![]()
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2. Using a stand mixer on speed 2, whisk the remaining 2 egg whites until they form firm peaks.
3. In the meantime, place 100ml of water and caster sugar into a small saucepan on medium heat. Bring to the boil and cook until the syrup registers 122C - using a sugar thermometer.
4. Once the sugar syrup has reached the right temperature, remove from the heat and gradually pour into your egg whites whilst still whisking. Once all the syrup has been added , whisk on a high speed until your mixture has cooled completely.
5. Add the meringue to the almond paste in 3 additions, folding gently until smooth and at a ribbon stage. Once you’ve reached the ribbon stage, immediately stop mixing to avoid your mixture becoming too runny as your macarons will not hold their shape. ![]()
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6. Heat the oven to 142C. Line three baking sheets with baking parchment. Spoon the batter into a piping bag fitted with a medium round nozzle. Hold the bag vertically with the nozzle ~1 cm away from the tray and pipe 3 cm circles onto the baking tray. 7. Once you’ve piped the mixture on to your tray, bang your pan on the counter a couple of times to pop any air bubbles
8. Let them rest for around 30 to 60 minutes, this allows the top of the macaron mixture to firm up and form a skin, this helps the macaron rise up rather than out.
9. Bake at 142c for 17 minutes. 10. Once baked, remove from the oven and slide the parchment to a flat surface to cool before carefully peeling off the paper. Method: 1. Bring the double cream to boil.
2. Pour over the chocolate, add the rose water and butter. 3. Using a hand electric blender, blend to mix and emulsify the ingredients.
4. Ensure the ganache is room temperature before assembling your macaron. You can refrigerate for up to 2 weeks. Method: 1. In a saucepan, add raspberries, sugar, lemon juice and vanilla.
2. Cook on a low heat until the jam is thick
3. To test if the jam is at the right consistency, spoon a little bit of jam into a small bowl and place in the fridge for a couple of minutes. If the jam forms a skin and sets then it is ready. If not, return to the heat and continue cooking, repeating the test every 5 minutes.
4. Allow to completely cool before assembling your macaron. You can refrigerate for up to 1 month. Method: 1. Bring the ganache to room temperature by removing it from the fridge one hour before using.
2. Using a piping bag with the end snipped off, pipe the ganache on the flat side of the macaron shell around the edge in a circle motion, leaving space in the centre for the jam.
3. Spoon or pipe a generous amount of jam in the centre and gently sandwich the shells together. ![]()
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Method: 1. Place the white chocolate in the microwave for 30 seconds, remove, stir and repeat until melted.
2. Spoon the melted chocolate into a piping bag and snip a small opening at the end. Starting in the middle of the macaron, pipe thin white lines back and forth across the top, leaving the left hand side blank.
3. Sprinkle the crystallised rose petals on top of the white chocolate lines.
4. Allow the chocolate to cool and set before serving. We recommend enjoying your macarons the day after you’ve made them as they’ll be softer.
5. Bon Appétit! ![]()
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Mother’s Day Macaron Recipe
18 January 2024
|
5 mins
This year, in celebration of Mother’s Day, we’ve made a collection of marvellous macarons just for Mum, filled with fresh flavours inspired by spring.
As Mum’s big day approaches we thought we’d share how you can make one of our favourite Mother’s Day macarons, a Raspberry and Rose macaron complete with homemade jam and delicate white chocolate and rose petal decoration.
Follow the simple macaron recipe below and surprise your mum with these fancy French treats on Mothering Sunday…
Ingredients
- - For the shells:
- - 212g Icing Sugar
- - 212g Ground Almonds
- - 4 Egg Whites
- - 236g Caster Sugar
- - 100ml Water
- - ⅛ tsp Red Food Colouring
- - For the rose ganache:
- - 250g White Chocolate
- - 125 Double Cream
- - 10ml Rose Water
- - 50g Unsalted Butter
- - For the raspberry jam:
- - 250g Frozen Raspberries
- - 125g Caster Sugar
- - 25ml Lemon Juice
- - 1 Vanilla Pod or ½ tsp Vanilla Paste
- - For the decoration:
- - 50g White Chocolate
- - Crystallised Rose Petals or Edible Dry Rose Petals
serves:35
difficulty:Medium
50 mins
How to make macaron shells
Top Tip:
Avoid making your mixture too dark by adding the red food colouring gradually. We recommend using the end of a skewer to add your colour and mixing into your mixture to check the colour before adding any more.
3. In the meantime, place 100ml of water and caster sugar into a small saucepan on medium heat. Bring to the boil and cook until the syrup registers 122C - using a sugar thermometer.
4. Once the sugar syrup has reached the right temperature, remove from the heat and gradually pour into your egg whites whilst still whisking. Once all the syrup has been added , whisk on a high speed until your mixture has cooled completely.
5. Add the meringue to the almond paste in 3 additions, folding gently until smooth and at a ribbon stage. Once you’ve reached the ribbon stage, immediately stop mixing to avoid your mixture becoming too runny as your macarons will not hold their shape.
What is the ribbon stage?
The ribbon stage refers to the point at which your mixture has combined perfectly. Check you’re at the ribbon stage by lifting your whisk away from the bowl, the mixture should fall in strands like ribbons, rather than in clumps which would mean your mixture hasn’t been mixed enough.
Top Tip
To ensure your macarons are consistent in size, we recommend drawing circle stencils on the reverse side of your parchment paper to act as a guide for when you’re piping your macaron mixture.
8. Let them rest for around 30 to 60 minutes, this allows the top of the macaron mixture to firm up and form a skin, this helps the macaron rise up rather than out.
9. Bake at 142c for 17 minutes.
Top Tip
When your macarons are ready to come out of the oven, they’ll be firm to the touch, will not wobble and will have little ruffles around the edge of the shell that will be small and unbroken, these are known as macaron feet!
How to make the ganache
2. Pour over the chocolate, add the rose water and butter.
Top Tip
We recommend using organic rose water, rather than an organic flavouring. This will give you a better, fresher flavour.
4. Ensure the ganache is room temperature before assembling your macaron. You can refrigerate for up to 2 weeks.
How to make the raspberry jam
2. Cook on a low heat until the jam is thick
3. To test if the jam is at the right consistency, spoon a little bit of jam into a small bowl and place in the fridge for a couple of minutes. If the jam forms a skin and sets then it is ready. If not, return to the heat and continue cooking, repeating the test every 5 minutes.
4. Allow to completely cool before assembling your macaron. You can refrigerate for up to 1 month.
How to assemble macarons
2. Using a piping bag with the end snipped off, pipe the ganache on the flat side of the macaron shell around the edge in a circle motion, leaving space in the centre for the jam.
3. Spoon or pipe a generous amount of jam in the centre and gently sandwich the shells together.
How to decorate macarons
2. Spoon the melted chocolate into a piping bag and snip a small opening at the end. Starting in the middle of the macaron, pipe thin white lines back and forth across the top, leaving the left hand side blank.
3. Sprinkle the crystallised rose petals on top of the white chocolate lines.
4. Allow the chocolate to cool and set before serving. We recommend enjoying your macarons the day after you’ve made them as they’ll be softer.
5. Bon Appétit!