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The Great South African Bake Off

Lavender white chocolate, mango and cream cheese macarons

Recipe by Shawn from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Lavender macarons:

  • 130g almond flour
  • 160g icing sugar
  • 3 egg whites, aged
  • 65g caster sugar
  • 1½tsp lavender powder
  • 3 drops purple gel colour

White chocolate ganache:

  • 200g white chocolate
  • 1 cup whipping cream
  • 1tsp lavender flowers

Mango macarons:

  • 130g almond meal
  • 160g icing sugar
  • 3 large egg whites, aged
  • 65g caster sugar
  • 3 drops orange gel colour

Mango jam:

  • 1 cup mango pulp
  • 1tsp mango/passion fruit essence
  • 1 cup sugar
  • 1 orange, zest of

Basil and chive cream cheese macaron:

  • 130g almond meal
  • 160g icing sugar
  • 3 large egg whites, aged
  • 35g caster sugar
  • 2 drops green gel colour
  • 1tsp basil powder
  • 1tsp vinegar

Cream cheese:

  • 1 tub chive cream cheese
  • ¼ cup roasted pine nuts
  • 3tbsp basil pesto

Preparation method

Lavender macarons:

  1. Process almond and icing sugar. Sieve into bowl. Process all almonds that remain.
  2. Age the egg whites by leaving them uncovered in the fridge for 24-48 hours.
  3. Beat egg whites until foamy.
  4. Add caster sugar and whisk until thick and glossy.
  5. Fold in the almond mixture in thirds, and then add lavender powder and gel colour.
  6. Pipe onto greased baking paper.
  7. Leave to shell for 30 minutes.
  8. Warm oven to 150°C
  9. Reduce to 135°C and bake for 20-30 minutes.

White chocolate ganache:

  1. Heat the cream and lavender flowers. Leave to steep and strain. Reheat.
  2. Pour cream over chocolate and mix until smooth.
  3. Whisk lightly when cool and place into piping bag with a round nozzle.
  4. Assemble the macarons by sandwiching a small amount of filling between two shells.

Mango macarons:

  1. Process almond and icing sugar. Sieve into bowl. Process all almonds that remain.
  2. Age the egg whites by leaving them uncovered in the fridge for 24-48 hours.
  3. Beat egg whites until foamy.
  4. Add caster sugar and whisk until thick and glossy.
  5. Fold in the almond mixture in thirds, and then the gel colour.
  6. Pipe onto greased baking paper.
  7. Leave to shell for 30 minutes.
  8. Warm oven to 150°C
  9. Reduce to 135°C and bake for 20-30 minutes.

Mango jam:

  1. Mix everything in a small saucepan.
  2. Cook on medium heat until it boils.
  3. Let cool.
  4. Assemble the macarons by sandwiching a small amount of filling between two shells.

Basil and chive cream cheese macaron:

  1. Process almond and icing sugar. Sieve into bowl. Process all almonds that remain.
  2. Age the egg whites by leaving them uncovered in the fridge for 24-48 hours.
  3. Beat egg whites until foamy.
  4. Add caster sugar and whisk until thick and glossy. Add vinegar, and mix well.
  5. Fold in the almond mixture in thirds, and then add the gel colour and basil powder.
  6. Pipe onto greased baking paper, and grind some mixed pepper on top.
  7. Leave to shell for 30 minutes.
  8. Warm oven to 150°C
  9. Reduce to 135°C and bake for 20-30 minutes.

Cream cheese:

  1. Combine the cream cheese and basil pesto.
  2. Pipe onto macarons.
  3. Assemble the macarons by sandwiching a small amount of filling between two shells.
  4. Roll the edges in toasted pine nuts.

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.