Jenna is a self taught, home cook with a passion for baking. She gets her culinary inspiration by travelling abroad, and learning new culinary techniques.
Once the macarons have been baked and filled, a little more pink food coloring is brushed onto the ears to give them a little bit of darker color using a little almond extract to make your “paint” and a food safe paint brush.
Place the pig macaron template underneath your silicone mat or parchment paper fitted on baking pan.
Fill your piping bag with macaron batter fitted with a 1/2” tip.
Begin by piping a round circle for the head.
Add ears to the pig macaron by piping the ear and dragging the macaron batter downward into the round circle.
Use a toothpick to create the points on the top of the ears.
Remove your template from underneath your silicone mat or parchment paper.
Remove the air bubbles from the macarons by banging the bottom of the baking pan.
Bake, cool, and fill the macarons.
Add the pig macarons eyes and eye brows using an edible marker
Add a little color to the ears and the nose by using powdered food coloring or gel food coloring with almond extract. Paint the colored ears and nose by using a food safe paint brush.
Store your pig macarons in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Bee macarons are the perfect cookie for a baby shower, birthday celebration, or summertime get together. They are one of the most adorable macarons you can make! Your guests will love how unique and detailed the macarons are.
Bee macarons are made by piping out the appropriate shapes using a Bee Macaron Template, and adding a few decorations to it.
White chocolate is painted onto the wings to create the shimmer look for the wings. You could use gold dust and paint on the gold shimmer to give the wings an even more beautiful look to them.
The stripes, face, and antennae are added using an edible marker.
Bee macarons need to be made in forward template and reverse template shapes so they can be sandwiched together easily and have their shapes match.
What color should you use for bee macarons
Add a bit of lemon yellowgel food coloring to your macaron batter to make your bee macarons bright yellow.
We’ll add the black colored stripes later with an edible marker.
Eggnog macarons are made by adding vanilla extract and a pinch of nutmeg to macaron batter.
After the macarons have been piped, a sprinkle of cinnamon is added to the tops of the macarons prior to baking.
Eggnog macarons are filled with eggnog buttercream icing. Nutmeg, cinnamon, vanilla extract, and eggnog are added to a buttercream base icing to create this Christmas macaron flavored macaron.
Dark Chocolate Peppermint Macarons
Dark chocolate peppermint macarons are made by adding peppermint oil and green gel food coloring to macaron batter.
Chocolate ganache is rich, creamy, and goes well with the complimenting flavored peppermint macarons.
Gingerbread Macarons with Cream Cheese Icing
Gingerbread macarons are made by adding gingerbread spice to macaron batter and brown gel food coloring.
Cream cheese filling for macarons is made by creating a cream cheese buttercream icing with vanilla extract. Melted white chocolate is added at the end of making the icing to give it a sweet chocolatey finish.
Turtle Macarons
Turtle macarons are made by substituting some of the almond flour for pecan flour to macaron batter.
The turtles are filled with freshly made caramel sauce.
Caramel sauce is made by cooking sugar in a saucepan and waiting for it to crystallize into an amber color.
Once you’ve reached your desired color, heavy cream is added to the sauce to make creamy and delicious caramel. Butter is added to thin out the caramel sauce and make it more of a rich caramel flavor.
Top the turtle macarons with melted chocolate and pecans.
Add a little chocolate on one half of a pecan and stick it to the top of the macaron.
Add drizzled melted chocolate over the pecan to make it look eye catching and complete the turtle flavor of pecans, chocolate, and caramel.
The center filling is made with a cream cheese buttercream icing. To add a little bit more sweetness, there is a caramel sauce filling to the center filling as well.
The center filling is a orange zest infused dark chocolate ganache.
Orange dark chocolate macarons have a rich and citrus flavor.
The outer shell is colored with orange gel food coloring or powdered food coloring to give it the vibrant orange color against the dark chocolate filling color.
Sugar and water are combined in a saucepan white it crystalizes and forms an amber color.
Heavy cream and butter are added to give the caramel sauce a rich and buttery taste while it thickens.
Once the sauce has thickened up, salt is added to give the caramel sauce a salty finish to the sweet caramel. When filling the macarons, a little goes a long way!
You could also make a salted caramel buttercream sauce by simply adding 2-3 tbsp of salted caramel sauce to a buttercream base frosting.
Salted caramel buttercream tastes mesmerizing, and will hold its shape better than salted caramel sauce will.
Hot Chocolate Macarons
Hot chocolate macarons are made by adding cocoa powder to macaron batter to create a chocolate macaron shell.
Hot chocolate macarons are filled with a marshmallow chocolate buttercream icing. Hot cocoa is added to a buttercream base to create the chocolate flavor. Marshmallow fluff is added to the buttercream icing for the marshmallow flavor. Marshmallow fluff is a spreadable cream that tastes just like marshmallows.
Hot chocolate macarons are topped with melted chocolate and a few mini marshmallows for a unique Christmas macaron flavor.
Pumpkin puree, pumpkin spice, vanilla extract, and sugar are added to create the base of the latte.
To prepare your latte, add strong coffee or a couple shots of espresso to a coffee cup. Slowly add milk until you’re happy with the taste. If you only want a hint of coffee, go with about 1/4-1/3 cup of coffee in your mug, and fill the rest with pumpkin spiced milk.
You can enjoy your fall latte with a bit of whipped cream, and a sprinkle of cinnamon on top.
Salted Caramel Latte
Salted caramel latte is made by heating milk in a saucepan over medium heat. Add salted caramel sauce and cocoa powder to the milk.
Once the milk comes almost to a boil, remove it from the heat. Your milk is ready to be added to fresh coffee or espresso.
Garnish this creamy fall latte with some whipped cream drizzled with salted caramel sauce.
Cardamom Latte
Cardamom latte is made by adding a little bit of cardamom spice and honey to your freshly brewed coffee or espresso.
Add your favorite steamed warm milk to create this unique fall latte to enjoy.
You could also add cocoa powder, vanilla extract or a bit of sugar to enhance the flavor of your cardamom latte.
Maple Cinnamon Latte
Maple cinnamon latte has a hint of sweet maple combined with cinnamon spice is one of the most tantalizing fall lattes you can taste.
Maple cinnamon latte is made by adding maple syrup, cinnamon spice, and vanilla extract to espresso or brewed coffee.
Add freshly steamed or warmed milk to the rest of your coffee mug and enjoy this incredible fall flavored latte!
Peppermint Mocha Latte
Peppermint mocha latte is made by heating milk, cocoa powder and sugar in a saucepan. The sugar and cocoa powder will dissolve into the milk to create the chocolatey base of your mocha.
Remove the hot chocolate base from the heat and stir in a little vanilla extract and peppermint extract.
Add espresso or freshly brewed coffee and mix thoroughly.
Garnish your winter latte with some whipped cream and crushed candy canes.
Maple sea salt latte is made by adding sea salt and maple syrup to your freshly brewed coffee or espresso.
Fill the rest of your mug with warm steamed milk and enjoy this autumn flavored latte.
Eggnog Latte
Eggnog latte is made by steaming eggnog or warming it up in the microwave or on the stove.
If you’re steaming the eggnog, add a little milk to it to thin it out so it’s easier to steam.
Pull 2 espresso shots or brew fresh coffee. Add your warmed eggnog to your coffee. You have the option of adding a little vanilla syrup for a sweet finish to your eggnog latte if desired.
Top your winter latte with whipped cream and a sprinkle of nutmeg or cinnamon.
Apple Spice Latte
Apple spice latte is the perfect fall latte to sip on a cold evening.
Apple spice latte is made by making an apple syrup.
To make the apple syrup, combine apple juice, water, apple pie spice (cinnamon, ground nutmeg, allspice, cloves and ginger), and brown sugar over medium heat in a saucepan. Let the mixture thicken over the next 5-10 minutes until it’s a syrup-like consistency.
Add about 4 tbsp of your apple spice syrup to your freshly brewed coffee or espresso.
Add warmed steam milk to make it a bit more of a creamy texture.
Top with whipped cream and a sprinkle of apple pie spice.
Gingerbread Latte
To make your own gingerbread latte, you need to make your own gingerbread syrup. Gingerbread syrup can be made with a sugar syrup base (water and sugar), a few spices, and molasses.
Assemble your gingerbread latte by pulling a few shots of espresso or freshly brewed coffee into a mug.
Mix in a couple pumps of gingerbread syrup.
Pour in your steamed milk and mix together for your gingerbread latte.
Add whipped cream and little drizzle of gingerbread syrup.
Chai Tea Latte
Chai tea latte is made by creating a chai concentrate in a saucepan over medium heat. To make the chai concentrate, Assam tea is used as a base flavor. Assam tea is a black tea with cocoa, and earthy flavors.
To strengthen the chai flavor, herbs are added to the concentrate to infused the tea (cardamom, cinnamon, cloves, nutmeg, ginger, peppercorns).
The chai concentrate needs to have a sweet finish to it, so brown sugar is added along with the herbs.
Once the concentrate has finished brewing, a little vanilla extract is added.
The chai tea latte can now be prepared with a half and half mix of chai concentrate and hot, steamed milk for a flavorful fall latte. Top with whipped cream if desired.
Caramel Brulee Latte
Begin by making your own caramel by using the “dry method”. Add granulated sugar to a saucepan on low-medium heat and it will turn into balls of sugar. Keep mixing until it turns into a caramel sauce, it will eventually!
Once it’s reached an amber color, pour the caramel onto a silicone baking mat inside a baking pan. Let it cool to room temperature. Break apart the caramel pieces into small bite sized pieces.
Pull your espresso shots or hot coffee and place in a mug. Add your warm steamed milk to your coffee.
Pour in a few pumps of caramel sauce and a little vanilla extract. Mix together and top with whipped cream. Add your freshly made caramel brulee bits to the whipped cream and enjoy!
Chestnut Latte
Chestnut latte is made by first cooking chestnuts in water to soften the insides. Cut the chestnut in half and remove the insides.
Warm milk in a saucepan and add a bit of brown sugar. Remove it from the heat right before it boils and add vanilla extract.
Place the insides of the chestnuts in with the milk. The chestnuts will infuse the milk with their earthy flavor.
Blend the milk and chestnuts to incorporate them together in a smooth mixture.
Pull your espresso shots or freshly brewed coffee into a mug. Add your chestnut milk and enjoy!
Top with whipped cream and melted chocolate or chocolate shavings.
Hazelnuts are roasted and then their skins are removed. The hazelnuts are then cooked with sugar to create a caramel sauce coating them.
Transfer the caramel coated hazelnuts to a silicone baking mat and let it fully cool to room temperature.
Break up the caramel pieces and put it in a food processor. Blend until it resembles a powder.
Place a few ounces of dark chocolate in a saucepan with your milk. Add praline paste and cocoa powder. Mix until smooth.
Pour your hazelnut praline hot chocolate into your mug.
Top with whipped cream and chocolate shavings.
Peppermint Hot Chocolate
Peppermint hot chocolate is made by placing peppermint syrup, milk, heavy cream, and chocolate into a saucepan over medium heat. Stir until the chocolate is fully melted.
You can add milk, dark, or white chocolate to the saucepan, depending on your preference.
Pour your peppermint hot chocolate into a mug and top with whipped cream and crushed candy canes.
Lavender Hot Chocolate
Lavender hot chocolate is made by adding culinary lavender to milk in a saucepan over medium heat. The lavender will infuse the milk with its floral notes.
Strain the lavender out of the saucepan after a few minutes and add in dark chocolate, maple syrup, and sea salt. Stir until the chocolate is fully melted.
Remove the lavender hot chocolate from the heat source and add in vanilla extract.
Pour your lavender hot chocolate into a mug and top with whipped cream if desired.
Pumpkin Hot Chocolate
Pumpkin hot chocolate is made by adding pumpkin puree, pumpkin spice to milk in a saucepan over medium heat.
Add white chocolate and mix until fully combined. Remove the hot chocolate from the heat source and stir in vanilla extract.
Pour pumpkin hot chocolate into a mug and top with whipped cream and a sprinkle of pumpkin spice.
Winter lattes are one of the most cherished memories of the holidays.
Winter latte flavors include some of your favorite creamy lattes like mochas, burnt caramel, and Irish cream.
Peppermint Mocha Latte
Peppermint mocha latte is made by heating milk, cocoa powder and sugar in a saucepan. The sugar and cocoa powder will dissolve into the milk to create the chocolatey base of your mocha.
Remove the hot chocolate base from the heat and stir in a little vanilla extract and peppermint extract.
Add espresso or freshly brewed coffee and mix thoroughly.
Garnish your winter latte with some whipped cream and crushed candy canes.
Eggnog Latte
Eggnog latte is made by steaming eggnog or warming it up in the microwave or on the stove.
If you’re steaming the eggnog, add a little milk to it to thin it out so it’s easier to steam.
Pull 2 espresso shots or brew fresh coffee. Add your warmed eggnog to your coffee. You have the option of adding a little vanilla syrup for a sweet finish to your eggnog latte if desired.
Top your winter latte with whipped cream and a sprinkle of nutmeg or cinnamon.
Gingerbread Latte
To make your own gingerbread latte, you need to make your own gingerbread syrup. Gingerbread syrup can be made with a sugar syrup base (water and sugar), a few spices, and molasses.
Assemble your gingerbread latte by pulling a few shots of espresso or freshly brewed coffee into a mug.
Mix in a couple pumps of gingerbread syrup.
Pour in your steamed milk and mix together for your gingerbread latte.
Add whipped cream and little drizzle of gingerbread syrup.
Caramel Brulee Latte
Begin by making your own caramel by using the “dry method”. Add granulated sugar to a saucepan on low-medium heat and it will turn into balls of sugar. Keep mixing until it turns into a caramel sauce, it will eventually!
Once it’s reached an amber color, pour the caramel onto a silicone baking mat inside a baking pan. Let it cool to room temperature. Break apart the caramel pieces into small bite sized pieces.
Pull your espresso shots or hot coffee and place in a mug. Add your warm steamed milk to your coffee.
Pour in a few pumps of caramel sauce and a little vanilla extract. Mix together and top with whipped cream. Add your freshly made caramel brulee bits to the whipped cream and enjoy!
Chestnut Latte
Chestnut latte is made by first cooking chestnuts in water to soften the insides. Cut the chestnut in half and remove the insides.
Warm milk in a saucepan and add a bit of brown sugar. Remove it from the heat right before it boils and add vanilla extract.
Place the insides of the chestnuts in with the milk. The chestnuts will infuse the milk with their earthy flavor.
Blend the milk and chestnuts to incorporate them together in a smooth mixture.
Pull your espresso shots or freshly brewed coffee into a mug. Add your chestnut milk and enjoy!
Top with whipped cream and melted chocolate or chocolate shavings.
A sifter is a tool used in the kitchen for breaking up food or straining liquid. You can use a sifter for baking cakes, macarons, lemon curd, raspberry mousse, making pizza sauce, and tzatziki.
What is a sifter used for
Cakes
The process of sifting adds air and lightens the ingredients.
Cakes need to have flour sifted prior to adding it to the other dry ingredients.
As a bakes in the oven, the sifted flour creates small air bubbles throughout the cake.
The cake has a bouncy feeling when you push your finger into it, instead of being dense.
You can feel and taste the difference of a cake that has had the flour sifted.
Almond flour and icing sugar clump up into balls over time, if you were to use these ingredients as they are, they would produce a macaron shell that is lumpy.
Sifting these clumpy ingredients will produce a smooth, round, professional looking macaron.
Pizza Sauce
When making pizza sauce, canned tomatoes need to have the liquid removed from the can.
Place the tomatoes in the sifter by pouring the whole can through the sifter. Have a bowl underneath the sifter so it can catch all of the liquid.
Leave the tomatoes to sit for 1-2 hours.
Once the liquid has been removed, you can start mashing the tomatoes in a saucepan and start creating your pizza sauce.
Tzatziki Sauce
Tzatziki sauce is made by using yogurt. Yogurt has too much liquid in it to create tzatziki sauce.
Place a large piece of cheese cloth in the sifter, and then put your yogurt in the middle.
Wrap the cheese cloth around the yogurt and tie it up.
Place a bowl underneath the sifter to catch the liquid.
Place the yogurt in the sifter with the bowl underneath in the fridge for minimum 2 hours.
Remove the yogurt from the fridge and unwrap the cheesecloth. Place the thick yogurt in a fresh bowl to make your tzatziki.
Dusting Icing Sugar
Dusted icing sugar is a way to garnish some desserts, such as pain au chocolate. Place a tablespoon of icing sugar in a sifter and gently tap it to dust your desserts with a little icing sugar.
Lemon Curd
Lemon curd is used in lemon tarts to create a tart, sharp and creamy citrusy flavor.
Lemon curd must be strained of all of the lemon rind prior to filling the tarts.
The lemon rind is strained using a sifter.
Raspberry Mousse
Raspberry mousse is one of the sweetest and creamiest mousse you’ll ever taste! It’s even better than chocolate mousse.
Raspberry mousse is made by making a raspberry sugar syrup using the thickener gelatin.
Once the syrup is made, the seeds of the raspberry must be removed.
The raspberry syrup is strained through a sifter to remove the seeds.
A sifter is a kitchen accessory that usually has a handle and metal basket. The basket has metal criss crosses creating a bowl shape that allows small pieces of food to pass through.
A sifter increases the surface area available for mixing dry ingredients into liquid ingredients.
Ingredients are more evenly spread when using a sifter which creates a balance of flavors and textures.
The center filling is a cotton candy white chocolate ganache. Cotton candy food flavoring is added to hot cream and white chocolate to create this deliciously sweet and fun flavor of macarons.
Birthday Cake Macarons
Birthday cake macarons are made by adding a small amount of blue gel food coloring to macarons batter.
Sprinkle a few rainbow sprinkles on top of the macarons after piping so they have the beautiful rainbow color against the vibrant blue macarons.
Birthday cake macaron filling is made by adding vanilla cake mix to a vanilla buttercream icing. You can add food coloring to the filling of the macarons if desired.
Blueberry cheesecake macarons are filled with 2 different fillings. The first is a white chocolate cream cheese buttercream icing. Melted white chocolate is added at the end of making cream cheese buttercream icing to make the icing extra sweet and tangy.
The second filling is a blueberry compote. Blueberry compote is made by making a sugar syrup with blueberries, and thickening it with corn flour or cornstarch.
The macarons are assembled by piping a ring of white chocolate buttercream around the edge of the macaron shell. The center filling is a spoonful of blueberry compote.
All sandwiched together these blue macarons have a burst of blueberry and cream cheese flavors.
Earl Grey Macarons
Earl grey macarons are made by adding blue gel food coloring and ground up earl grey tea leaves to macaron batter.
Early grey macarons are filled with earl grey buttercream icing.
Early grey tea leaves are added to a buttercream icing base to create this mesmerizing tea macaron flavor.
Taste test, and add more tea if necessary to have a punch of earl grey flavor.
Cookie Monster Macarons
Cookie monster macarons are made by creating a batch of white macaron batter, and a batch of blue macaron batter.
The blue macarons are piped out, and have blue sprinkles dusted on them.
The white macaron batter is made only for the “eyes” of the monster.
Pipe 2 small circles on top of the blue macarons after they have dried for about 15 minutes.
Let the macarons dry for another 30 minutes prior to baking.
The cream filling of the macarons is made by adding heavy cream to cream cheese and sugar icing. The cream filling is rich and flavorful for your macarons.
Fresh raspberries are added in the middle of the cream coated macaron shells, making them look striking against the blue macarons.
White Chocolate Ganache Macarons
White chocolate ganache macarons are made by adding a hint of blue gel food coloring to macaron batter.
White chocolate ganache macaron filling is made adding hot heavy cream to white chocolate wafers. The hot cream melts the white chocolate and it becomes a rich, chocolatey filling for your blue macarons.
You can create your own striking blue macarons by adding a little blue gel food coloring in your macaron batter.
When you’re coloring your macarons, make sure you put enough gel food coloring in.
The color of your macaron batter should be darker than you want, prior to adding your meringue.
When you add your meringue, this stretches the color and makes it a lot less intense in color.
Green macarons are beautiful, vibrant, and full of tasty, sweet flavor.
You can color your macarons green by using a small amount of gel good coloring with your macaron batter.
When you’re coloring your macarons, make sure you put enough gel food coloring in.
The color of your macaron batter should be darker than you want, prior to adding your meringue.
When you add your meringue, this stretches the color and makes it a lot less intense in color. Learn how to color macarons if you haven’t colored macarons in the past.
Matcha Macarons
Matcha macarons are made by adding a spoonful of matcha powder to the macaron batter.
The matcha powder is vibrant green in color, so there’s no need to add any food coloring to get these beautiful green macarons.
The first is a mojito ganache, made by adding rum bakery emulsion flavoring, lime oil, fresh lime juice, chopped up fresh mint leaves to a white chocolate ganache base.
The second filling is a lime center made of sweetened condensed milk, fresh lime juice, and lime zest.
The ganache is piped in a ring around the edge of the macaron shell, while the sweet lime center is piped in the middle of the macaron shell.
Mint Chocolate Chip Macarons
Mint chocolate chip macrons are made by adding your favorite green food coloring to your macaron batter. You can also add some peppermint extract to the batter if desired (1/4 tsp of peppermint extract).
After you’ve piped your macarons, add tiny chopped up pieces of chocolate chips to the tops of the macaron shells prior to them drying.
Once the macaron shells have baked, you can fill them with mint chocolate chip buttercream icing. To make your mint chocolate buttercream, add dark chocolate chips and peppermint extract to your buttercream icing.
After you’ve piped your macarons, freeze dried granny smith apples are added to the tops of macaron shells prior to baking.
Fill your caramel apple macarons with caramel sauce or salted caramel sauce for a sweet and tasty green macaron.
Lemon Basil Macarons
Lemon basil macarons are made by adding your green food coloring to macaron batter.
Lemon basil macarons are filled with lemon basil curd, making it taste tart, sweet and savory.
Lemon curd takes a bit of practice and patience to make it’s sharp tasting and creamy delicious curd.
Coconut Key Lime Macarons
Coconut key lime macarons are made by adding shredded coconut, coconut extract, toasted coconut, and green food coloring to macaron batter.
Coconut key lime macarons are filled with key lime buttercream frosting. Key lime buttercream frosting can be made by adding fresh lime juice, and lime zest to the base of buttercream icing.
Kiwi Macarons
Kiwi macarons are made by adding green food coloring to macaron batter.
Kiwi macarons are filled by making your own kiwi jam using fresh kiwi, lime juice, a sugar syrup, and gelatin to thicken it up.
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