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Dark Chocolate & Ginger Macarons

July 17, 2017

Macarons seem pretty daunting at first but once you get the hang of


it, you'll have any excuse to make them!



When making these, make an effort to buy fresh ground ginger (not


the half empty box at the back of your spice drawer!) Over time,


ground spices lose their punchy flavour and if you're going to make


the effort to make these then at least use good quality ingredients!



I made the ganache using the 70% Afrikoa dark chocolate as it has a


beautiful fruity undertone which pairs exceptionally well with the





Next flavour I need to try out is Turmeric!



D A R K  C H O C O L A T E  &  G I N G E R  M A C A R O N S


90g icing sugar

50g almond flour

1 Tbsp cocoa powder

1 tsp ground ginger

2 fresh, free range egg whites

Pinch of cream of tartar

30g caster sugar 


150ml cream

100g Afrikoa 70% dark chocolate, roughly chopped


1. Place icing sugar, almond flour, cocoa powder and ginger into a food processor and blitz until fine. Sift this into a bowl and set aside.

2. Meanwhile, place your eggs into a glass or metal mixing bowl or KitchenAid and beat until frothy. Add cream of tartar and half of your caster sugar. Continue to beat until peaks are pretty stiff, add the reminding caster sugar and give one last beat until you have a stiff, no-longer-glossy meringue.

3. Gently fold the almond icing sugar mixture into the stiff meringue until everything is just combined. When you fold the mixture together with your spatula, you kind of want it to resemble lava or a smooth, falling action!

4. Spoon this into your prepared piping bag (I use a 7mm round piping nozzle) and pipe out your macarons onto a lined baking tray. Give the tray a a few taps on the counter to remove any unwanted air bubbles!

5. Allow your macarons to sit for 30 minutes before baking them in the oven at 150 degrees C for 20 minutes.

6. Prepare your ganache: place cream into a saucepan and bring to a gently simmer. Remove from the heat and add chopped chocolate. Whisk together until smooth. Set aside until macarons have been baked and cooled.

7. Once ready to assemble, spoon some chocolate ganache onto one macaron and simply sandwich it together with another half. Repeat until all macarons are done.

8. You might have some leftover ganache which you can store in the fridge for up to a week (if you truly believe it will last that long- never in my house!).




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