Lavender & Chocolate, Mango & Cream Cheese, Basil & Chives Macarons
Three macaron flavors: lavender shells with white-chocolate ganache, mango shells with mango jam, and basil-chives shells with cream cheese.
Ingredients
| 130 g | Almond flour (lavender shells) | |
| 160 g | Powdered sugar (lavender shells) | |
| 3 | Egg whites (lavender shells) | |
| 65 g | Granulated sugar (lavender shells) | |
| 1 1/2 tsp | 7.5 ml | Lavender powder |
| 3 drops | Purple gel food coloring | |
| 200 g | White chocolate (ganache) | |
| 1 cup | 240 ml | Liquid cream (ganache) |
| 1 tsp | 5 ml | Lavender flowers (ganache) |
| 130 g | Almond flour (mango shells) | |
| 160 g | Powdered sugar (mango shells) | |
| 3 | Egg whites (mango shells) | |
| 65 g | Granulated sugar (mango shells) | |
| 3 drops | Orange gel food coloring | |
| 1 cup | 240 ml | Chopped mango (jam) |
| 1 tsp | 5 ml | Mango or passionfruit essence |
| 1 cup | 240 ml | Sugar (mango jam) |
| 1 | Zest of one orange | |
| 130 g | Almond flour (basil-chives shells) | |
| 160 g | Powdered sugar (basil-chives shells) | |
| 3 | Egg whites (basil-chives shells) | |
| 65 g | Granulated sugar (basil-chives shells) | |
| 2 drops | Green gel food coloring | |
| 1 tsp | 5 ml | Dried basil |
| 1 tsp | 5 ml | Vinegar |
| 1 tub | Philadelphia cream cheese with chives (seasoned) | |
| 1/4 cup | 60 ml | Roasted pine nuts |
| 3 tsp | 15 ml | Basil pesto |
Instructions
White chocolate ganache:
- Warm the cream with the lavender flowers in it. Soak for a few minutes and crush. Warm again.
- Pour the cream over the chocolate.
- Stir well until the chocolate melts and leave to cool.
Mango jam:
- Combine everything in a small saucepan.
- Bring to a boil over medium heat.
- Leave to cool.
Basil and chives cream-cheese shells:
- Make a French meringue, adding the vinegar to the egg whites beaten to stiff peaks before they are added to the flour, and stir again well.
Cream cheese filling:
- Combine the Philadelphia and the basil pesto.
- Sandwich the macarons.
- Roll the edges in pine nuts.