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The Great South African Bake Off

Macarons – caramelised three ways

Recipe by Andrew from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Macaron shells:

  • 3 aged egg whites
  • 30g caster sugar
  • 210g icing sugar/snow
  • 125g almond flour, fine
  • Light green gel

  • 3 large egg whites

  • 30g caster sugar
  • 210g icing sugar/snow
  • 125g almond flour, fine
  • Yellow and brown gel

  • 3 aged egg whites

  • 30g caster sugar
  • 210g icing sugar/snow
  • 125g almond flour, fine
  • Maroon/red gel

Caramelised white chocolate ganache:

  • 300g Lindt white chocolate
  • 150ml whipping cream
  • 1 pinch sea salt

Caramelised banana toffee:

  • 2 ripe bananas
  • 175g caster sugar
  • 60ml water
  • 120ml whipping cream, warmed
  • 175g unsalted butter, diced

Caramelised onion and balsamic cream cheese:

  • 2tbsp olive oil
  • 2 large red onions
  • 1 pinch salt
  • 2tbsp brown sugar
  • 2tbsp balsamic vinegar
  • 225g cream cheese, smooth
  • 1 bunch parsley

Preparation method

Macaron shells:

  1. Preheat the oven to 150°C.
  2. Beat the egg whites until soft peaks form.
  3. Slowly add the sugar, bit by bit.
  4. Mix until firm, dense and creamy (but no stiff peaks form).
  5. Add the food colouring.
  6. Sift the icing sugar and almond flour together.
  7. Fold the icing sugar and almond flour into the egg white mixture, a third at a time. Do not over mix – it should be like lava.
  8. Use a template (self-sourced) to trace onto parchment paper.
  9. Pipe the mixture into even circles on the parchment paper.
  10. Bang trays with hand/on counter in order to remove any air bubbles.
  11. Pop pair bubbles with toothpick, and bang again.
  12. On green ones, sprinkle a few crumbs of pistachio nuts onto the shells.
  13. Set aside for an hour.
  14. Bake shells for 12+ minutes.
  15. Remove from the oven and leave to cool slightly on trays.

Caramelised white chocolate ganache:

  1. Place the white chocolate on a baking tray and place in the oven.
  2. Stir regularly until chocolate is golden caramel colour.
  3. Remove from the oven and allow to cool.
  4. Once cooled, pass through a sieve.
  5. Heat the cream to scalding point and pour over the white chocolate, mixing until incorporated.
  6. Fold through sea salt.
  7. Transfer into a piping bag.

Caramelised banana toffee:

  1. Place the sugar and water into a non-stick pan on a medium heat until sugar is dissolved.
  2. Turn the heat to high and leave until the sugar begins to caramelise.
  3. Add the banana slices and cook for a few minutes.
  4. Pour in the cream and whisk until sugar is dissolved.
  5. Add in half of the butter while continuously stirring.
  6. Dip the pan in a basin of cold water and add the remaining butter.
  7. Continuously stir on a low temperature until the butter is fully incorporated.
  8. Pour into a flat tray and place in the freezer to start cooling.
  9. Transfer into a piping bag.

Caramelised onion and balsamic cream cheese:

  1. Finely dice the onions.
  2. Cook onions in oil over low-to-medium heat for 15+ minutes.
  3. Add the sugar and balsamic, and cook on a low heat for a further 10+ minutes.
  4. Remove from the heat, add parsley and set aside to cool.
  5. Beat the cream cheese and onions together until evenly incorporated and smooth.
  6. Transfer into a piping bag.

Plating:

  1. Pipe fillings onto half of the macarons and complete with another shell.
    • Light green for caramelised white chocolate ganache.
    • Yellow and brown for caramelised banana toffee.
    • Maroon/red for caramelised onion and balsamic cream cheese.

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.