Menu
The Great South African Bake Off

Rooibos and honey, lemon poppy seed and black sesame seed macarons

Recipe by Alice from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Rooibos and honey macarons:

  • 106g almond flour
  • 106g icing sugar
  • 86g egg whites
  • 1 drop red/orange food gel
  • 2 drops yellow food gel
  • ½tsp rooibos dust
  • 118g sugar
  • 1 rooibos teabag

Rooibos and honey French buttercream:

  • 38g sugar
  • 31½g egg yolks
  • 38g full cream milk
  • 125g butter, cubed
  • 2 rooibos teabags
  • ¼tsp rooibos powder, red espresso
  • 1 drop orange/red food colouring
  • 1tbsp icing sugar
  • 1-2tbsp honey

Lemon poppy seed macarons:

  • 106g almond flour
  • 118g sugar
  • 106g icing sugar
  • 86g egg whites
  • 2 drops lemon essence
  • 2 drops yellow food colouring gel
  • Pinch poppy seeds

Lemon buttercream:

  • 38g sugar
  • 31½g egg yolks
  • 38g full cream milk
  • 125g butter, cubed
  • 50g lemon curd
  • ½tsp lemon zest
  • 10g poppy seeds
  • 1tbsp icing sugar

Lemon curd:

  • 100g butter
  • 250g sugar
  • 3 extra large eggs
  • 4 lemons, juice and zest

Black sesame seed macarons:

  • 106g almond flour
  • 106g icing sugar
  • 86g egg whites
  • 118g sugar
  • 3tbsp black sesame seeds, plus extra
  • 2-3 drops black food colouring gel

Cream cheese filling:

  • ½ cup heavy whipping cream
  • 227g cream cheese
  • ⅓ cup icing sugar
  • ⅓ cup liquid tahini
  • 1tbsp toasted black sesame seeds

Preparation method

Rooibos and honey macarons:

  1. Preheat the oven to 160°C.
  2. Blitz almond flour and icing sugar in food processor until fine.
  3. Sift almond/icing sugar into a bowl.
  4. Repeat blitzing almonds if large chunks stay behind in sift, until they all fall through.
  5. In a large bowl, place the egg whites and cream of tartar.
  6. Beat with a hand beater until fluffy and pale.
  7. Add the caster sugar to the egg whites, and whip until thick and glossy.
  8. Fold the egg whites into the almond/icing sugar along with colour (if desired) and rooibos dust.
  9. Fit a medium round tip nozzle onto a piping bag and fill it with the batter.
  10. Pipe about 2½cm rounds onto parchment-lined baking trays, with space in between for spreading. Sprinkle a touch of rooibos on each top.
  11. Gently tap the trays three times on the counter to release bubbles. Poke any extra bubbles with toothpick.
  12. Allow macaron shells to rest for 20 minutes, or until a skin forms. If you touch the side gently, no batter should part onto your finger.
  13. Bake each tray separately for about 11-13 minutes. Allow to cool on tray. Once cool, pair up partners of similar size.
  14. Fill with French buttercream and sandwich together.

Rooibos and honey French buttercream:

  1. Whisk egg yolks with sugar and set aside.
  2. Warm milk with the rooibos teabag.
  3. Remove teabag and add the sugar. Stir to dissolve.
  4. Bring to just before simmer.
  5. Pour milk into egg/sugar mix, whisking constantly.
  6. Return to the heat and whisk on low heat for 1 minute to thicken.
  7. Beat for 8 minutes.
  8. Add butter, a few pieces at a time.
  9. Add icing sugar.
  10. If mix splits, speed up the beating to recombine.
  11. Once all butter is mixed in add the food colouring and rooibos tea leaves.
  12. Pipe onto one side of the macarons.
  13. Sandwich a macaron shell onto the other side.

Lemon poppy seed macarons:

  1. Make shells in the same manner as the rooibos shells but omit rooibos flavouring.
  2. Add 2 drops of lemon essence and 2 drops of food colouring gel instead.
  3. Sprinkle poppy seeds on the shells before baking.

Lemon buttercream:

  1. Make the French buttercream but omit rooibos flavouring.
  2. Instead, mix 100g lemon curd, the zest of one lemon and 20g poppy seeds into the French buttercream once butter is mixed in.
  3. You can dollop a small bit of curd in the centre for zing.

Lemon curd:

  1. Heat lemon juice and zest with butter and sugar until sugar has dissolved.
  2. Temper some lemon syrup into the eggs, and then add remaining juice to eggs.
  3. Lower heat and continue stirring until curd has thickened.
  4. Strain the curd and pipe into macaron centres.

Black sesame seed macarons:

  1. Make meringue for macaron shells as above but omit flavouring.
  2. Toast 3tbsp of black sesame seeds.
  3. Grind them up and add to meringue for shells.
  4. Sprinkle some on top of the shells.
  5. Mix in black food colouring gel.

Cream cheese filling:

  1. Whip cream until peaks form.
  2. Toast 1tbsp of black sesame seeds.
  3. In a separate bowl, whip cream cheese, sugar, tahini and add toasted sesame seeds.
  4. Fill piping bag and pipe a ring of cream cheese filling.
  5. Spoon a small dollop of tahini in the centre of each before sandwiching to close macarons.

Assembly:

  1. Build a macaron tower, alternating colours.
  2. Decorate with edible flowers, leaves and gold forks.

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.