Dark Chocolate and Raspberry Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 200g double cream

• 180g dark chocolate

• 60g raspberry extra jam

• 70g slightly salted butter

Steps

1. Cut the butter in small dices

2. Cut the dark chocolate in small pieces and put it in a bowl

3. Bring the double cream to boil in a pan

4. Poor the cream on the chocolate in 3 times and stir until you get a smooth ganache texture

5. Add the raspberry jam

6. Cool it down to 50°c and add the butter

7. Whisk until getting a smooth and glossy ganache

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

Tips

• Use a spatula and not a whisker to whisk the ganache. This is the key secret for the success of this filling.

• Add in the center of the macaron a fresh raspberry than can full with homemade jam and surrounding by the chocolate ganache

• Come to Mauderne's baking classes to learn the tips and secrets about this delicious fillings for macarons

Raspberry and Cream Macarons

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

• 114g eggs

• 50g caster sugar

• 170g raspberry coulis

• 175g slightly salted butter

• 40g almond flour

Steps

1. Make your own raspberry coulis

2. Mix in a bowl the eggs, sugar and raspberry coulis

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

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

5. Stir until you get an homogenous mixture

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

7. Blend with a hand bendler for 10min

8. Pour the cream in a recipient

9. 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 this delicious fillings for macarons

Healthy Matcha Raspberry Muffin For Sunday Mornings

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

Raspberry Jam For Macarons

For approximately 30 macarons

Ingredients

• 300g fresh raspberries

• 1 tbsp of sugar

• 1 tbsp of fresh lemon squeezed

• 1 tbsp of Agar

Steps

1. Blend the raspberries with the lemon juice and the sugar until you get a smooth puree

2. Sift it to remove the pips of the raspberries

3. Place the raspberry puree and add the tbsp of Agar in a saucepan and bring to a boil, stirring with a wooden spoon

4. Then simmer between 5 and 10 minutes

5. 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