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The Great South African Bake Off

Lemon, chocolate and avocado macarons

Recipe by Shainaaz from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Savoury avocado macarons:

  • 52g egg whites
  • 52g caster sugar
  • 3g fine salt
  • 65g icing sugar
  • 65g ground almonds
  • 10ml sea salt
  • 30ml sesame seeds
  • Green food colouring powder

Avocado filling:

  • 1 avocado pear
  • 15ml lemon juice
  • 10ml garlic oil
  • 1 green chilli
  • 125g mascarpone
  • 50g mayonnaise
  • 5ml ground coriander
  • Pinch of salt
  • 25ml coriander, chopped

Lemon macarons:

  • 75g caster sugar
  • 175g icing sugar
  • 125g ground almond
  • 3 large egg whites
  • 2½ml vanilla extract
  • 15ml lemon juice
  • 5ml lemon zest
  • Pinch of salt
  • Yellow food colouring powder

Lemon filling:

  • 100g soft butter
  • 500ml icing sugar
  • 20ml cream
  • 30ml lemon juice
  • 20ml lemon zest
  • 5ml vanilla extract
  • Pinch of salt

Chocolate macarons:

  • 75g caster sugar
  • 175g icing sugar
  • 125g ground almonds
  • 3 large egg whites
  • 5ml vanilla extract
  • 20ml cocoa powder
  • Pinch of salt

Chocolate filling:

  • 200g dark chocolate
  • 150ml double cream
  • 15g butter

Preparation method

Savoury avocado macarons:

  1. Line a baking pan with greaseproof paper marked with 2½cm circles.
  2. Pulse icing sugar and ground almonds for 10 seconds. Sift this into a bowl.
  3. In a separate bowl, whisk egg whites and 3g fine salt until fluffy.
  4. Whisk in caster sugar until thick and glossy.
  5. Add green food colouring powder. Shade to required light green.
  6. Fold the egg whites into the almond flour.
  7. Pat the mixture gently against the side of the bowl.
  8. Pipe with a 1cm plain nozzle.
  9. Bang the pans 2-3 times to remove air bubbles.
  10. Sprinkle each macaron with sea salt and sesame seeds.
  11. Let the macarons rest for 15-30 minutes to develop a skin.
  12. Bake at 140°C for 12 minutes.
  13. Cool before removing from paper.

Avocado filling:

  1. Peel and dice the avocado.
  2. Add the avocado and rest of ingredients in a food processor.
  3. Blend until smooth, and chill.

Lemon macarons:

  1. Line a baking pan with greaseproof paper marked with 2½cm circles.
  2. Pulse icing sugar and ground almonds for 10 seconds. Sift this into a bowl.
  3. Add egg whites in a separate bowl.
  4. Add salt and whisk until it peaks.
  5. Whisk in caster sugar until thick and glossy.
  6. Add yellow food colouring powder. Shade a light yellow.
  7. Fold the egg whites into the almond flour.
  8. Fold in the lemon zest and vanilla extract.
  9. Pat the mixture gently against the side of the bowl. It should have a thick drop consistency.
  10. Pipe with a 1cm plain nozzle.
  11. Bang the pans 2-3 times to remove air bubbles.
  12. Let the macarons rest for 15-30 minutes.
  13. Bake at 140°C for 12 minutes.
  14. Cool before removing from paper.

Lemon filling:

  1. Mix butter until soft.
  2. Add the rest of the ingredients.
  3. Mix until smooth.

Chocolate macarons:

  1. Line a baking pan with greaseproof paper marked with 2½cm circles.
  2. Pulse icing sugar and ground almonds 10 seconds. Sift this into a bowl.
  3. Add egg whites in a separate bowl.
  4. Add salt and whisk until it peaks.
  5. Whisk in caster sugar until thick and glossy.
  6. Fold the egg whites, vanilla extract and cocoa/almond flour mixture.
  7. Pat the mixture gently against the side of the bowl. It should have a thick drop consistency.
  8. Pipe with a 1cm plain nozzle.
  9. Bang the pans 2-3 times to remove air bubbles.
  10. Let the macarons rest for 15-30 minutes.
  11. Bake at 140°C for 12 minutes.
  12. Cool before removing from paper.

Chocolate filling:

  1. Bring cream to boiling point.
  2. Add to finely-chopped chocolate and butter.
  3. Let it stand for 1 minute.
  4. Mix until smooth.
  5. Chill for 30 minutes (it should still be spreadable).

Assembly:

  1. Sandwich macarons using fillings.

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.