Jasmine & Peach Macarons

With Mother’s Day coming up, I’ve put together a recipe for some delicious Jasmine & Peach Macarons. If you’re looking for a little sweet treat, search no more. These Jasmine & Peach Macarons are the real deal and are a great gift to give for Mother’s Day. They’re soft and slightly chewy. They’re also slightly more affordable than La Durée or Pierre Hermé, and are made with lots of love.

Inspired by Jo Malone’s Jasmine Sambac and Marigold fragrance, they are delicately flavoured with, well, jasmine. After doing countless hours of research, I found a fantastic food grade jasmine extract by the brand Déco Relief. It smells and tastes delicious and reveals the fruitier side of the flower. If you don’t want to invest in a jasmine flavouring or rarely use jasmine in baking, then you can opt for jasmine tea. It works just as well for this recipe. All you need to do is heat the macaroon filling and infuse it with the tea for a few minutes. It’s that easy!

To give the macarons an additional flavour twist, I added some peach jam to compliment the jasmine white chocolate ganache. I’m a huge fan of mixing chocolate with fruit, and usually go for a classic dark chocolate and raspberry combo. But since this recipe has white chocolate in it, I find that peach adds a layer of softness and further brings out the chocolate’s sweetness.

Jasmine & Peach Macarons

Makes 24 macarons

---

Ingredients

Macaron Shells

• 100g ground almonds

• 130g icing sugar

• 2 egg whites

• 1/2 tsp Stevia

• 2 drops of natural orange food colouring

• pinch of salt

Jasmine White Chocolate Ganache & Peach Filling

• 120g white chocolate

• 60g coconut yogurt

• 3 drops jasmine flavouring or 1.5g jasmine tea 

• 10g butter 

• 4 tbsp peach jam

---

Instructions

1. Preheat oven to 150°C degrees.

2. For the macaron shells, add the ground almonds and icing sugar into a bowl and mix thoroughly.

2. In a separate bowl, separate eggs whites from yolk. Start beating the eggs using an electric whisk, and add Stevia, pinch of salt and food colouring. Beat the egg whites until they are almost stiff.

3. Gradually incorporate the almond-sugar mixture into the egg whites. Stir gently, making sure no white streaks are visible.

4. Layout some parchment paper onto a baking tray. Scoop the batter into a piping bag and squeeze to create small circles around 3.5-4cm in diameter onto the baking tray.

5. Let the macrons sit for 20 minutes at room temperature before baking. This will enable a small crust to form on the surface of the macaron.

6. Bake the macarons for 15 minutes. Then, take out of the oven and leave to cool.

7. In the meantime, to create the filling, melt the white chocolate in a double boiler over low to medium heat.

8. Once the white chocolate is melted, incorporate the coconut yogurt and jasmine flavouring. Mix thoroughly until a ganache begins to form, then add the butter. If you do not have jasmine flavouring you can heat the coconut yogurt until it lightly simmers, then add some jasmine tea. Leave to infuse for a few minutes.

9. Place the jasmine white chocolate ganache in the fridge for 2 hours to allow to stiffen.

10. Transfer the ganache into a piping bag. Create a circle on the outer edge of half of the macaron shells. On the same shells, add a dollop of peach jam in the centre. Then, place the plain macaron shells on top of these and press lightly.

11. Allow macarons to sit at room temperature for 1 hour before serving.

Bon appétit!

---

Disclaimer

All images are my own.