Chocolate Macaron

Recipe from here

Makes about 10

65g ground almonds
85g icing sugar
25g cocoa powder
75g egg whites
Pinch of salt
60g caster sugar

For the ganache:
100g whipping cream
100g dark chocolate, chopped
20g butter, cut into small pieces
Pinch of sea salt

1. Make the ganache first. Heat the cream in a small pan until it’s just beginning to boil, then take it off the heat and add the chocolate. Leave it be for a couple of minutes, then stir furiously until smooth. Gradually beat in the butter and finish with a pinch of salt. Set aside to … set.

2. To make the macarons, you’ll need a template. Cut two pieces of baking parchment to fit your baking tray and, using a glass or pastry cutter about 3.5cm in diameter, cover one piece with dark ink circles spaced about 2cm apart. Put this on the baking tray and cover with the other piece of parchment: you should be able to see the circles through it. Prepare a piping bag with a 1cm nozzle, or cut the end off a disposable one so you have a hole about 1cm in diameter.

3. Blitz the almonds in a food processor or spice grinder for a couple of minutes, then sift these, the icing sugar and cocoa into a bowl. Repeat, so they’re well mixed.

4. Put the egg whites and a pinch of salt into the mixer and begin whisking. As soon as the whites begin to hold their shape, whisk in the caster sugar, and continue whisking at high speed until you have a stiff meringue – you should be able to hold the bowl upside down without fear (go on!).

5. Fold in the dry ingredients, and then beat the mixture vigorously until it’s of a consistency which falls off the spatula: if it’s too thick, it will be hard to pipe. Don’t worry about beating the air out of it: you don’t want too much trapped in the shells.

6. Spoon the mixture into the piping bag and carefully pipe on to the circles. Pick the baking tray up and drop it on to the worksurface a couple of times, then leave to rest for about 30 minutes until the macarons feel dry to the touch: they should not be sticky. Meanwhile, pre-heat the oven to 180C.

7. Bake the macarons for about 17 minutes until firm, opening the oven door briefly a couple of times during cooking to let off any steam. Once you’re sure they’re cooked, slide the baking parchment off the tray immediately to stop the macarons cooking. Cool completely on the paper, then carefully peel off: if they’re cooked, they should come away easily.

8. When cool, match up equally-sized macarons, and then, using a small palette knife or spoon, sandwich them together with ganache. Refrigerate for 24 hours, then serve at room temperature.

Adeola x

Happy 1st Birthday Dee’s Basement!!

So Today is the Blog’s First Birthday and so to celebrate it I wanted to do a monthly review of the blogs most popular posts from July 2011 to June 2012. The months of April and May 2012 have no blog posts as I was on a Blog Break.


July 2011

Sketch Restaurant Review

August 2011

Carte D’or: New Flavours

September 2011

Rosewater Macarons

October 2011

Pizza Express Review

November 2011

White Chocolate Covered Pretzels

December 2011

Christmas Gingerbread House

January 2012

Mango Meringue Pie

February 2012

Lemon Curd Macarons

March 2012

Sweet Chilli Chicken Noodles

April 2012

Blog Break

May 2012

Blog Break

June 2012

Just in time for Summer(Lemon Curd)

Thanks to all the Subscribers and Comments I’ve received over the past year and I hope I will gain more as the Blog develops and I also hope you continue to enjoy my Blog posts.

Adeola X

Lemon Curd Macarons


65g pure icing sugar

55g almond meal

53g Egg white (about 2), at room temperature, left out overnight

33g caster sugar

2-3 drops pink food colouring

Lemon Curd filling (Will upload recipe soon)


  1. Process icing sugar and almond meal in a food processor until finely ground, triple-sift into a large bowl and set aside. Whisk egg white in an electric mixer until soft peaks form (1-2 minutes).
  2. Add caster sugar, a tablespoon at a time, whisking continuously until incorporated and mixture is thick and glossy (2-3 minutes), then add food colouring. Stir in almond mixture in batches until incorporated and mixture slowly slides down sides of bowl when bowl is tilted.
  3. Add remaining egg white to loosen mixture, spoon into a piping bag with a 1cm plain nozzle, pipe 3cm-diameter rounds of mixture onto heavy baking-paper-lined oven trays, stand until a crust begins to form (4-5 hours).
  4. Preheat oven to 140C. Bake macarons until firm but not coloured, swapping trays halfway through cooking (10-12 minutes), set aside, cool completely on trays.
  5. Then sandwich the macarons with the lemon curd filling and serve.

Rose Water Macarons (First Time)

Basic Macaron Recipe- 

33g Ground Almonds
40g Icing Sugar
20 Caster Sugar
1 Egg White
2 drops of Food Colouring (optional)

For the Buttercream filling-

85g unsalted butter softened

170g icing sugar, sifted

3 drops of Rose Water

Makes 8 Medium Sized Macarons

For the Basic Macarons- 

1. Heat the oven to 160°C. Line the baking tray with parchment paper.

2. Blend the almond meal and icing sugar in a processor, making sure the mixture is well blended and fine. Then pass this mixture through a fine sieve, making sure that there are no lumps left.

3. For the egg whites: make sure the bowl you use is extremely clean. The egg whites should be at room temperature, before you start beating, add a few drops of lemon juice or a pinch of salt. Beat on a medium speed, and slowly add the sugar spoon by spoon. Increase the speed after a minute, beating on high speed for 4 minutes or untill strong peaks have formed. Make sure that the eggs hold firm peaks, like a bird’s beak!

4. Sprinkle the dry mixture spoon by spoon over the egg whites and add the food colouring. Blend this mixture very slowly with a spatula, just bend and not beat, else the whites will flop over. While mixing you should be gentle making sure not to over mix.

5. The best way to know whether the batter is ready, is to look for these signs:
When you started off, the batter was firm and was holding its shape. After mixing for subsequent minutes, when you lift the batter it should fall in ribbons, should be shiny and satiny. You should not be able to see any of the egg white.

6. Fill in this mixture in a piping bag and use a 8-10 mm round tip. Pipe blobs of batter on the circled baking sheet, make sure you are holding the piping back perpendicular to the sheet. Pipe in just about enough to cover the circles you made, or if you were lazy, pipe the size of macaroon you would want remember that the batter usually spreads about 1 cm.

7. Leave the piped batter in a dry warm place for minimum 20 minutes so as to develop a thin cover.

8. In the oven, place the tray in the middle, keep another tray below the with the macaron tray.

9. Within 5 minutes the feet will start forming, and at the 7th or 8th minute if the macarons start to brown unevenly, rotate the baking tray. Bake for another 3-4 minutes, however, another trick to check if they are done, is to softly push the macaron, if the feet move a bit. The total time should be 10-11 minutes at 150-160°C

10. Remove the tray from the oven, take off the baking sheet and place on a wet surface for a couple of seconds so as to stop the baking process. You can do so by placing the baking sheet on a wet piece of cloth flattened out.

11. After a couple of minutes, peel the macaroon off the sheet and place them upside down on a wire rack. If they do not peel or come off easily, pop them back into the oven for a couple of minutes.

For the Buttercream-

  1. . Beat the butter until light and fluffy in a bowl, and then beat in the icing sugar, a little at a time. Finally add the rose water and leave in the fridge for 15 minutes to firm up a bit.
  2. Then place the Buttercream in a piping bag and pipe one of the two macarons or just spread the Buttercream on with a palette knife.
  3. Then allow to cool and enjoy.

This recipe is from- I changed it a little by making half of what was required because I was experimenting. Thank you Tasted by Two for the recipe.