cooklybookly
favorite
print
rate
Serves
US | Metric
Ingredients
MACARON SHELLS
  • 300 g ground almonds
  • 300 g icing sugar
  • 110 g egg whites
  • 300 g castor sugar
  • 90 g water
  • 120 g Egg whites
  • 10 g Sugar
  • 2 g Red Colour
  • 100 g hundreds and thousands
BUBBLEUM GANACHE
  • 100 g whipping cream
  • 2 g bubblegum essence
  • 1 g red colour
  • 280 g white Chocolate
  • 50 g Butter
  • 50 g Trimoline
BUBBLEGUM MACARONS BUBBLEGUM MACARONS
BUBBLEGUM MACARONS

A Twist on two of my childhood sweets combined, Bubblegum candies & chocolate jazzies.

This are bound to give the wow factor at your cake or dinner parties, giving the Nostalgic memories for your guests to enjoy.

Prep 1 hour 30 minutes
Total 2 hours

MACARON SHELLS:

Mix the icing sugar, ground almonds and 110g egg whites together on the lowest speed setting on mixing machine, with the paddle attachment.

Mix this for 5 minutes to a smooth paste. Remove and place in a clean large bowl.

Place the other 110g egg whites & 10g sugar whisking on full speed to a stiff peak meringue.

Cook the 300g sugar and water to 121c, then slowly pour over the whisking egg whites.

Then add the red colour & whisk on full speed for 5 minutes until the meringue is cold.

Fold the meringue into the almond paste mix in two stages and mix until pouring consistency.

Place mix in a piping bag with a plain round nozzle.

Pipe the macarons at 3cm width, on a tray with a silicone mat.

Sprinkle with the Hundreds and thousands and leave to dry for 45 minutes at room temperature.

Shake off an excess that do not stick the macaron shells.

Once dry, Bake at 140c for 18 minutes. Leave to cool before filling with the ganache.


BUBBLEGUM GANACHE:

Melt the chocolate. Boil the cream, essence trimoline & colour.

Pour over the chocolate and stir well.

Add the soft diced butter and blend with a hand blender until smooth.

It's best to make the ganache the day before and refrigerate.

If you make the ganache on the day it will take 4hrs to set.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

BUBBLEGUM MACARONS

A Twist on two of my childhood sweets combined, Bubblegum candies & chocolate jazzies.

This are bound to give the wow factor at your cake or dinner parties, giving the Nostalgic memories for your guests to enjoy.

favorite
print
rate
Prep 1 hour 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
MACARON SHELLS
  • 300 g ground almonds
  • 300 g icing sugar
  • 110 g egg whites
  • 300 g castor sugar
  • 90 g water
  • 120 g Egg whites
  • 10 g Sugar
  • 2 g Red Colour
  • 100 g hundreds and thousands
BUBBLEUM GANACHE
  • 100 g whipping cream
  • 2 g bubblegum essence
  • 1 g red colour
  • 280 g white Chocolate
  • 50 g Butter
  • 50 g Trimoline

MACARON SHELLS:

Mix the icing sugar, ground almonds and 110g egg whites together on the lowest speed setting on mixing machine, with the paddle attachment.

Mix this for 5 minutes to a smooth paste. Remove and place in a clean large bowl.

Place the other 110g egg whites & 10g sugar whisking on full speed to a stiff peak meringue.

Cook the 300g sugar and water to 121c, then slowly pour over the whisking egg whites.

Then add the red colour & whisk on full speed for 5 minutes until the meringue is cold.

Fold the meringue into the almond paste mix in two stages and mix until pouring consistency.

Place mix in a piping bag with a plain round nozzle.

Pipe the macarons at 3cm width, on a tray with a silicone mat.

Sprinkle with the Hundreds and thousands and leave to dry for 45 minutes at room temperature.

Shake off an excess that do not stick the macaron shells.

Once dry, Bake at 140c for 18 minutes. Leave to cool before filling with the ganache.


BUBBLEGUM GANACHE:

Melt the chocolate. Boil the cream, essence trimoline & colour.

Pour over the chocolate and stir well.

Add the soft diced butter and blend with a hand blender until smooth.

It's best to make the ganache the day before and refrigerate.

If you make the ganache on the day it will take 4hrs to set.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

Our social features are coming soon