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The Great South African Bake Off

Cherry blossom, plum wine and wasabi macarons

Recipe by Gavin from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Macarons:

  • 300g almond flour
  • 300g icing sugar
  • 210g (5) egg whites
  • 300g caster sugar
  • 100ml water
  • Food colouring (orange, red, green and brown)

Cherry blossom:

  • 225g icing sugar
  • 150g black cherry jam
  • 120g butter

Plum wine:

  • 225g icing sugar
  • 40ml sweet plum wine
  • 120g butter
  • 150g plum jam

Wasabi filling:

  • 100g white chocolate
  • 60g Kiri cream cheese
  • Wasabi paste, to taste
  • Milk
  • Green food colouring
  • 40ml lemon juice

Preparation method

Macarons:

  1. Preheat the oven to 155°C (fan).
  2. Sift the icing sugar and almond flour.
  3. Divide into three equal parts. (ITALIAN MERINGUE)
  4. Cook the caster sugar and water to 120°C.
  5. Beat the egg whites to stiff peaks.
  6. Gradually add the syrup onto the side of the bowl until stiff and glossy.
  7. Separate into three clean bowls.
  8. Whisk in respective food colourings.
  9. Quickly fold in the almond icing sugar.
  10. Fit the piping bags with a 1cm nozzle.
  11. Pipe 24 circles onto baking parchment.
  12. Repeat with cherry blossom and wasabi macarons. Smooth the domes.
  13. Tap the trays gently on a flat surface.
  14. Reserve until a skin has formed over the macarons (they should not be sticky to the touch).

Cherry blossom:

  1. Beat the butter and icing sugar.
  2. Add the cherry jam to make a firm consistency.
  3. Colour as required.
  4. Spread the filling onto the macarons.
  5. Sandwich with the top.

Plum wine:

  1. Beat the butter and icing sugar, and add the wine.
  2. Add the plum jam to make a firm consistency.
  3. Colour as required.
  4. Spread the filling onto the macarons.
  5. Sandwich with the top.

Wasabi filling:

  1. Gently melt the white chocolate.
  2. Add the cream cheese and milk to form a paste.
  3. Beat in the wasabi, to taste.
  4. Cool.
  5. Spread the filling onto the macarons.
  6. Sandwich with the top.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.