Raspberry and Dark Chocolate Macarons


 
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron

Hi! Happy Happy Wednesday! Things have been a little hectic around here - we are preparing to shoot our new collection for the studio this Saturday, which is super exciting, but it wouldn’t be shoot prep without a wee bit of last minute running around trying to get everything sorted (currently waiting for an email from a lady about a fig tree). I wanted to quickly pop by and share this recipe before we post our epic Valentine’s day box for tomorrow, because 1. the recipe takes up loads of space, but 2. these are so delicious and cute that I figured they would need their own post so we could really show them off. I’m currently sitting in our fave coffee shop right by Jase’s house - I just left there where we literally just shot these, so this might be a new record for shoot-edit-post.

For our February Macaron recipe we kept it kinda cliche Valentines day with Raspberry and Chocolate. I’m really not a huge Valentines fan, but I can’t resist making a whole heap of pink stuff. We went with a pink shell, which we filled with a dark chocolate Swiss Meringue Buttercream, darkened with a little black cocoa, which turned out to be the most amazing tasting thing ever - all dark chocolate buttercream will have cocoa in it from now on. The inside got a wee dollop of a raspberry quick jam - I made my own, but you can absolutely use a store bought one to save some time!

These Macs were a part of our Valentine’s cookie box, which is coming tomorrow - but they would be perfect on their own, as a valentine’s gift, or just for a little anytime treat.

A few wee tips:

  • Everything I know about Macarons - all the tips and tricks I can think of, are in this post

  • We used Black cocoa in the buttercream, but a dutch cocoa would work great too if you don’t have black cocoa.

  • You will have some Swiss Meringue Buttercream left over - you can either half the recipe if you don't want this, or it keeps super well in the fridge if you wanted to use it for another project. I find that making half a batch of buttercream can be a little tricky, depending on your mixer. Plus I think if you're going to go to the effort you might as well make lots to use again! It goes perfectly on a sheet cake - it would be epic on this banana cake.

  • The Raspberry jam does need a little time to cool, so make sure you account for this. I like to make my own, but store bought is also perfect - you can even get a few flavours to mix up the filling if you like. Again - this will make a bit more than you need, but it’s a great thing to have around.

 

 

Raspberry and Dark Chocolate Macarons

- Makes about 24 macarons -

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
Gel food colouring - we used Electric Pink, and one drop of superblack by americolor
1 tsp vanilla bean paste

Raspberry Quick Jam
375g frozen raspberries
400g granulated sugar


Dark Chocolate Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g dark chocolate
1/4 cup (25g) Black cocoa or dutch process cocoa

 

- PROCESS -

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add pink gel food colour a few drops at a time, until the desired colour is reached. Add one very small drop of black if desired to deepen the colour. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

 

RASPBERRY QUICK JAM

In a medium heavy-bottomed saucepan, mash the raspberries roughly. Bring to a rolling boil, and then add the sugar. Cook for 3 minutes, stirring occasionally. Transfer to a container or sterilised jars, and allow to cool completely before using. Store in the fridge.

DARK CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate, and sift in the cocoa. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a round tip (we used Ateco #805). 

FILLING AND ASSEMBLY

Place the raspberry jam into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the compote in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron

Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream


 
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream
Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream

Hiii! Apologies again for the silence - I have been doing a load of travelling recently, and it feels as if I'm only just managing to stay on top of things! I just got back from an amazing weekend in Colorado celebrating Tieghan's new book! I have a few days back in the city, where I have been recovering from mild altitude sickness (I am NOT built for the mountains), doing laundry, and hugging the cats, then on Saturday we head off again to Charleston for the Saveur Awards! I am so, so excited - I will pop as much as I can up on IG stories if you would like to follow along there! 

I'm going to keep this one short - I have been meaning to share this Earl Grey cake with you for the longest time, but haven't gotten around to making it to post. This is one of my absolute faves, and always seems to wow even the most skeptical of cake eater. This cake holds a special spot in my heart - it was the top tier flavour of our wedding cake, and I made it again two weekends ago to include in a friend's wedding cake!

The Cake itself is flavoured with an earl-grey infused milk, reinforced by ground tea leaves in the cake itself. The result is a beautifully coloured, delicately flavoured cake, which serves as the perfect canvas for whatever you would like to pair it with. For this version I actually took the filling of the vanilla cake that I made, which was a quick raspberry jam situation, and used it in this Earl Grey cake - the slight tartness of the raspberry offsets the bergamot flavour of the cake. Creamy silky German Buttercream finishes off the flavour profile. German buttercream is most definitely my favourite - it is pastry cream based, so doesn't have that intense buttery taste of swiss or italian buttercream. You can infuse it with all sorts of things, and it's nice and stable at room temp which makes it perfect for using in things like wedding cakes! 

Decorate this any way that you like - I had been eyeing up those pretty yellow flowers that I added to the cake every time I walked past them at the corner store, so I paired them with some rice flowers and a little greenery for a super simple semi naked finish.

A few wee notes:

  • Both the pastry cream for the buttercream and the raspberry filling will need time to cool completely, so allow time for this - either make them first and cool in a shallow dish (more surface area = faster cooling), or prepare the day before. 
  • Make sure that the cakes are completely cool before assembling - if possible I like to make them a day ahead or early on in the day so that they can have some time wrapped in plastic in the fridge before assembling. 
  • Stems of flowers need to be taped before they touch the surface of the cake - florist tape is great for this
 

 

Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream


- Makes one 8", three layer cake-

Cake Recipe adapted from Sift and Whisk

Earl Grey Cake
2 cups (500ml) whole milk
12 earl grey tea bags
1 Tbsp Vanilla bean paste
4 1/2 cups (675g) all-purpose flour
3 3/4 tsp baking powder
5 tsp earl grey tea leaves, finely ground
1/2 tsp salt
1 1/2 cups (3 sticks / 340g) unsalted butter, at room temperature
3 cups (600g) sugar
6 eggs, at room temp

Raspberry Filling
3 cups Frozen Raspberries
1 cup (200g) sugar

Vanilla Bean German Buttercream
1 1/2 cups (375ml) milk
1 Tbsp Vanilla bean paste, extract, or the scrapings of one vanilla bean
1 cup plus 2 Tbsp (225g) sugar
3 Tbsp (24g) corn starch
1 egg
2 egg yolks
3 cups (675g, or 6 sticks) unsalted butter, at room temperature. 
pinch of salt

 

- PROCESS -

EARL GREY CAKE

Preheat the oven to 350˚f / 180˚c. Grease and line three 8" cake pans.

Place the milk in a medium saucepan. Heat over medium heat until just shy of a simmer. Add the earl grey tea bags, and steep for 20 minutes. Remove the tea bags, squeezing to get as much flavour as possible out. Measure out 1.5 cups (360ml) of the infused milk, topping up if necessary. Add the vanilla  and cool to room temperature. 

In a medium bowl, sift together the Flour, baking powder, ground tea, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, approximately 5 minutes. Add the eggs one at a time, scraping down well after each addition. 

Add the flour mixture into the mixer in three additions, alternating with the milk in two additions (I like to think of it as a flour / milk sandwich - you always start and end with the flour). Mix until just combined. 

Divide the mixture between the three pans. Bake for 40-50 minutes, or until a skewer comes out clean when inserted in the middle. Remove from the oven and cool in the tins for 10 minutes, before transferring to a wire rack and allowing to cool completely. Level off the tops of the cakes using a cake leveller or bread knife. If not using straight away, wrap tightly in plastic wrap and store in the fridge until you are ready to use.

RASPBERRY FILLING

Place the frozen raspberries in a medium pan, and place over medium heat. Bring to a boil, stirring occasionally, then boil hard for one minute. Add the sugar, and boil for an additional 3 minutes, stirring frequently. Transfer to a container such as a mason jar, and allow to cool completely. 

GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, heat the milk and vanilla to just shy of a simmer. Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan. 

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow dish or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold. If you are in a hurry, you can speed up this process by placing the custard mixture into a bowl, and placing the bowl into an ice bath, stirring frequently.

Fit your mixer with the whisk attachment. Whip the custard mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. Switch to the paddle attachment and beat for a few minutes until smooth and silky. 

ASSEMBLY

Fit a piping bag with a round tip, or snip the end off a piping bag. Fill the bag with a few scoops of buttercream - this is going to be used to form a 'dam' to help hold in the filling. 

Place the first levelled layer onto a turntable or cake stand. Spread a small amount of buttercream evenly over the surface of the cake using an offset spatula. Pipe a ring of buttercream around the outside edge of the cake - this is the dam. Evenly spread about 1/3 of a cup of the raspberry filling over the thin layer of buttercream, keeping within the dam you have piped. Top with the second layer of cake. Repeat the process (pipe a dam, fill with raspberry filling), then top with the final layer of cake. 

Using the offset spatula, spread an even layer of buttercream over the top of the cake, using the spatula to smooth it down. Spread a layer of buttercream over the sides of the cake, then using a bench scraper or cake scraper, smooth the edges of the cake, adding more buttercream when needed. I went for a 'semi naked' look - so I just kept scraping off buttercream and adding it in places where I thought was necessary until I was happy with the look. Level off the top edges of the cake using the offset spatula, holding it level with the top and using it to sharpen the sides. 

Chill the cake in the fridge for about an hour to help firm it up.

Transfer to your desired cake stand, and decorate as desired. Store leftovers in an airtight container.

Earl Grey Cake with Raspberry Filling and Vanilla German Buttercream - A delicate earl grey infused cake, filled with a tart raspberry filling, and finished with a creamy vanilla bean german buttercream