Macarons Series - Series Two
White Chocolate Raspberry, Dark Chocolate Salted Caramel and White Chocolate Lavender
This time, I made light-colored macaron shells. I always struggle with baking light-colored shells—most of them end up burned, and the color never looks as good as it did before baking.
I've tried several methods, including lowering the temperature, covering the shells with baking paper halfway through, and moving the tray to a higher rack. Unfortunately, none of these have worked.
I always use the fan-forced setting for baking, but I’ve heard that using the conventional setting can help prevent burnt shells. I’ll give that a try next time.
These are the light-colored shells—the best I can achieve for now.
White Chocolate Raspberry macarons are everyone’s favourite. The combination of sweet white chocolate and the distinct tartness of raspberry is simply irresistible.
White Chocolate Raspberry Macarons
The additional pink-coloured white chocolate strips on the shell are an attempt to enhance the pale pink hue of the shells.
The next flavour is Salted Caramel. For this, I used dark chocolate instead of milk chocolate to reduce the sweetness and introduce a hint of bitterness to the filling. Pink Himalayan salt enhances the caramel’s saltiness, creating a well-balanced flavor. This combination works beautifully, with the dark chocolate really shining through.
Dark Chocolate Salted Caramel Macarons
Pink Himalayan salt truly makes a difference in salted caramel. Its saltiness is much more subtle compared to sea salt, creating a more balanced and refined flavour.
While on holiday in Tasmania, we visited a lavender farm and purchased some gourmet lavender products. That’s when I got the idea to make lavender macarons.
The shells, of course, had to be a shade of purple, and I added some edible dried lavender flowers on top for a delicate touch. For the filling, I used white chocolate with a few drops of lavender essence. I was careful not to add too much, as it can easily become overpowering and bitter. I think I got the balance just right!
White Chocolate Lavender Macarons
Lavender can be an acquired taste—some people might not find it pleasant as it tends to leave a lingering aftertaste. However, when used in the right amount, it adds a unique floral note that pairs beautifully with sweet flavours like white chocolate.