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The Great South African Bake Off

Orange blossom, elderflower & lime and beetroot macarons

Recipe by Teddy from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Basic sweet macaron:

  • 200g icing sugar
  • 200g almonds
  • 8 medium egg whites
  • 160g caster sugar

Orange blossom cream cheese crème pâtissière:

  • 250g milk
  • 3 egg yolks
  • 25g cornflour
  • 50g caster sugar
  • 25g unsalted butter
  • 5ml orange flower water
  • 150g cream cheese
  • 100g caster sugar
  • 2 oranges

Elderflower and lime curd:

  • 100g caster sugar
  • 50g unsalted butter, diced
  • 4 limes
  • 1 medium egg
  • 1 medium egg yolk, separated
  • 4tbsp elderflower
  • 50g cream cheese

Walnut macaron:

  • 100g icing sugar
  • 100g walnuts
  • 2 medium egg whites
  • 40g caster sugar
  • Purple food colouring

Beetroot feta:

  • 150g feta
  • 2tbsp beetroot powder
  • 2tbsp cream
  • 50g cream cheese
  • Pinch ground pepper

Preparation method

Basic sweet macaron:

  1. Line three baking sheets with parchment paper using a macaron template.
  2. Grind the icing sugar and almonds together in a food processor.
  3. Sift the ground almonds and icing sugar mixture.
  4. Put egg whites into a clean bowl of an electric mixer, and whisk until stiff peaks form.
  5. Gradually add caster sugar to the egg whites, a teaspoon at a time.
  6. Add half the almond and icing sugar mixture and food colouring.
  7. Fold slowly into the mix until combined.
  8. Add the rest of the almond and icing sugar, and mix.
  9. Repeat method twice.
  10. Fill a piping bag with the mix, and cut a 1cm hole in the end.
  11. Pipe onto a tray.
  12. Lift tray and drop onto work surface. Repeat twice.
  13. Leave macarons for 30-45 minutes before baking.
  14. Preheat the oven to 170°C.
  15. Bake macarons for 12 minutes (quickly open and close the oven door at 6 minutes to release steam). The macarons must not colour.
  16. Divide mixture and colour to desire.

Orange blossom cream cheese crème pâtissière:

  1. Place milk in a pan over medium heat until simmering.
  2. In a bowl, mix the egg yolks, cornflour and caster sugar until smooth.
  3. Pour half the egg mixture into the milk, and whisk to combine.
  4. Pour the egg mixture back into the pan with the remaining milk.
  5. Keep whisking over heat until mixture thickens.
  6. Cook 1-2 minutes. Remove and cool.
  7. Whip cream cheese and orange blossom water together.
  8. Add to cooled custard, and beat until silky and smooth.
  9. Pipe swirls on half of the orange macaron shells, and sprinkle with orange peel.

Elderflower and lime curd:

  1. Place a bowl over a pan of simmering water.
  2. Add the sugar, butter and the zest and juice of the limes.
  3. Mix to combine
  4. Heat to melt the butter, then add the egg and egg yolk.
  5. Whisk everything together.
  6. Continue stirring with a whisk until a thick custard is formed, then add elderflower.
  7. Set aside and allow to cool. Add cream cheese
  8. Pipe on to half the green macaron shells, and sandwich closed with remaining green shells.

Walnut macaron:

  1. Grind the icing sugar and walnuts together in a food processor.
  2. Sift the ground walnuts and icing sugar mixture.
  3. Put egg whites into a clean bowl of an electric mixer, and whisk until stiff peaks form.
  4. Gradually add caster sugar to egg whites, until all the sugar is incorporated.
  5. Fold half the walnut and icing sugar mixture and food colouring into the egg whites.
  6. Add the rest of the walnut and icing sugar mixture, and fold gently.
  7. Fill a piping bag with the mix, and cut a 1cm hole in the end.
  8. Pipe onto a tray.
  9. Lift tray and drop onto work surface. Repeat twice.
  10. Leave macarons for 30-45 minutes before baking.
  11. Preheat the oven to 170°C.
  12. Bake macarons for 12 minutes (quickly open and close the oven door at 6 minutes to release steam). The macarons must not colour.

Beetroot feta:

  1. Mix beetroot, feta, cream cheese, pepper and cream.
  2. Pipe onto macaron shells.

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.