Monthly Archives: April 2013

Raspberry and rose macarons

At the moment, I spend most of my time in the kitchen practicing for my cookery classes. Since I’ll be doing a Macarons class in May, I got a head-start practicing these because they can be quite finicky and I also need to make sure I can do those in less than 2 hours! I have already given you the recipe for chocolate, lemon and salted butter caramel ganache, here is one using fruits: raspberry and rose ganache. It’s absolutely delicious with a slight hint of rose going through it, which marries very well with the raspberry.


RaspberryMacaron_002 RaspberryMacaron_004


For the macarons, follow the recipe here or here.

50g white chocolate (chopped into small pieces)
30g single cream
70g raspberry puréed and sieved
1 or 2 drops of rosewater
Single cream (weight depending on the ganache weight)


  1. Boil the cream, then add 1/3 at a time onto the white chocolate while mixing vigorously with a wooden spoon, a bit like making mayonnaise. The mixture must be shiny and smooth.
  2. Add the rosewater (careful, less is more with rosewater!) and raspberry coulis, mix well but try not to add air into the mixture.
  3. Leave to cool in the fridge for a few hours.
  4. Weigh the ganache and add half its weight in single cream. Whip together until it thickens and forms soft peaks.
  5. Fill the macarons and leave to rest in the fridge for at least 24 hours before eating (I know, the torture of it!).

Paris trip and cookery classes

Sorry for the lack of posts recently but I was away on holidays in Paris. I spent a week there visiting friends and family and of course, a trip to Paris wouldn’t be complete without buying a few cooking gadgets and ingredients that I cannot find in Ireland. I didn’t buy as much as I would have liked (baggage restrictions and money constraints unfortunately) but I managed to get a few bits and bobs that I will be putting to use in recipes very soon.


From left to right and back to front:

Chocolate & hazelnut spread with caramel specks, Speculoos spread (both from, dioxide of titane (white food colouring for macarons), strawberry flavouring, speculoos biscuits, straight star nozzle, smoked cardamoms.

I’m also busy preparing some cookery classes in Kitchen Complements in Dublin. This is very exciting as these will be my very first French cookery demonstrations as a tutor. I’m practicing like mad at the moment so I will not be posting new recipes as often as I would like to but I’ll keep you updated on my latest baking adventures!

Here is the timetable of my next classes:

Thursday April 11th 11am to 1pm Meringues, French, Swiss and Italian

Saturday April 13th 11am to 1pm Speciality Breads

Saturday April 27th 11am to 1pm Tarts Sweet and Savoury (Shortcrust base)

Saturday April 27th 3pm to 5pm Tarts Sweet and Savoury (Puff pastry base)

Thursday May 2nd 11am to 1pm Tea Time in Paris (French petits fours such as madeleines, financiers and éclairs)

Thursday May 9th 11am to 1pm Macarons

Classes are 25 euros. Venue: Kitchen Complements, South Anne street, Dublin 2. To book: call Kitchen Complements: 01 677 0734.