Rose Ganache For 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

1. Mix the mascarpone with the icing sugar until getting a smooth mix

2. Add 6 drops of rose essential oil and mix everything or more if you'd like (up to 10 drops)

3. Pour the mixture in a piping bag

4. 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

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 1 clementine zest

• 1 lemon zest

Steps

1. Grate the clementine and the lemon to get small pieces of their skin

2. Add the zest to the cream in a pan

3. Heat the cream and stop before boiling (80°C)

4. Add the white chocolate away from direct heat

5. Mix until you get an homogenous mixture

6. 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

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

Vanilla Ganache For Macarons

For approximately 30 macarons

Ingredients

• 200g heavy cream (double cream)

• 220g white chocolate

• 2 vanilla pods

Steps

1. Grate the vanilla pods to get the beans

2. Add the bean and grated pods to the cream in a pan

3. Heat the cream and stop before boiling (80°C)

4. Add the white chocolate away from direct heat

5. Mix until you get an homogenous mixture

6. 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