Macarons: filling, flavour and colour notes

All proportions are for 1 egg white, which is 150g of mixture, which makes 15 macarons.

Shells

Only add powder or gel flavouring to shells. If you don’t have any, it’s best to keep the shells plain and flavour only your filling.

Coco powder – 1tsp
Coffee (finely ground instant) – 1tsp
Matcha (Japanese green tea powder) – 1tsp
Raspberry (freeze-dried powder, sifted) – 1tsp

Buttercream

50g softened butter, whipped until white. Add cream or milk 1/4tsp at a time to achieve a consistency of stiff whipped cream.

Coffee liqueur & coffee powder (finely ground instant) (don’t add milk to the buttercream if using this) – 1tbsp liqueur & 1tsp coffee powder
Matcha (Japanese green tea powder) Рa pinch (to give the buttercream a cold tone colour)
Orange blossom –
Raspberry (freeze-dried powder, sifted) – 1tsp
Rosewater –

Ganache

Weigh equal parts double cream and chocolate. Heat the double cream, then add the chocolate that has been chopped up. It should melt, if it doesn’t it may need some more gentle heating in the microwave. If it splits, try adding room temperature milk or more cream, leave it to cool down and whisk, it may still be saved.

Dark chocolate – 30g
Double cream – 30g