White chocolate ganache is a light, flavorful filling for macarons. Make your white chocolate ganache filling before making your macarons so it has time to cool in the fridge.
White Chocolate Ganache Ingredients for Macarons:
white chocolate wafers
heavy cream
White chocolate ganache for macarons is a 1:1.8 ratio. It’s a bit thicker than milk or dark chocolate ganache.
Step by step guide to making white chocolate ganache filling for macarons.
Prep Time1 minutemin
Active Time5 minutesmins
Chilling time1 hourhr
Total Time1 hourhr6 minutesmins
Course: Dessert
Keyword: ganache, macaron filling
Yield: 60macarons
Materials
100gheavy cream
180gwhite chocolate wafers
Instructions
Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
Measure your white chocolate wafers into a heat proof bowl.
Pour the hot cream over the white chocolate wafers.
Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
Let the white chocolate ganache sit until it's fully cooled to room temperature.
Place the white chocolate ganache into the fridge until it's chilled (1 hour).
Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.
Milk chocolate ganache is a creamy and chocolatey filling for macarons. You can add mint extract or Irish cream to add more flavor to your filling.
You should make this before making your macarons to give the ganache time to cool in the fridge. When you’re ready to use it, microwave it for 10 seconds at a time until you’re happy with the consistency to pipe it into your macarons.
How to flavor milk chocolate ganache
You can add 1/4 tsp of mint extract, or 1 tsp of orange zest to milk chocolate ganache as soon as it’s mixed together, and prior to it cooling down.
How to add Irish cream to milk chocolate ganache
You can add 2-3 tbsp of Irish cream to milk chocolate ganache.
As soon as the milk chocolate ganache is smooth and mixed together, add the Irish cream.
It will thin out the ganache, but just place it in the fridge for it to firm up prior to piping on your macarons.
What ratio is milk chocolate ganache for macarons
1:1.2 ratio of heavy cream to milk chocolate for ganache for macarons.
Milk chocolate ganache is a thinner ganache that pipes easily. There is a risk it will run over the edges of the macaron if you overfill it. Use it sparingly. Pipe directly in the center, and squish the macarons together.
Smoked vegan carrot lox is the long lost breakfast option for people that want to add more veggies to their routine.
If you struggle with the idea of eating oatmeal every day, or chugging a vegetable-filled smoothie each morning, you have to try this vegan cream cheese recipe out!
Ally of Cashew & Cheese creates her own vegan recipes from scratch.
From slow roasting carrots to taste like salmon, to vegan portobello mushrooms tasting like steak, she has some of the most unique vegan recipes on her blog. Her Greek heritage comes through in her recipes making them incredibly flavorful and decadent. Today she’s going to teach us how to slow roast vegan smoked carrots to taste like smoked salmon.
nori komi furikake recipe
Smoked vegan carrot lox satisfies your savory cravings while still feeling light and healthy.
This meal works incredibly for meal prep. Smoke your vegan carrot lox on Sunday and enjoy them all week long.
6whole wheat English muffinsor bread of your choice
Instructions
Preheat oven to 350 F.
In a bowl, toss the peeled carrots with rice vinegar, liquid smoke (2-3 dashes), kelp granules (nori komi furikake), caper liquid, salt and pepper (white pepper works well). As long as it smells fragrant and a faint bit like seafood, you are good to go!
Wrap your seasoned carrots in tin foil packets.
Slow roast your smoked vegan carrots by cooking them in your oven for about 3 hours, flipping the tin foil packets every 45 minutes.
Remove from the oven at the 3 hour mark. Check them and adjust flavor/cook time to your own preference.
Once you're happy with your smoked vegan carrots mixture, let them cool to room temperature.
Toast English muffins. Assemble smoked vegan carrot lox by adding vegan cream cheese, fresh dill, smoked vegan carrots lox, red onions, and topping with capers. Serve immediately.
Store excess smoked vegan carrot lox in an airtight container in the fridge.
How to make roasted tomato bruschetta with fresh basil, restaurant style
Prep Time30 minutesmins
Active Time22 minutesmins
Total Time52 minutesmins
Course: Appetizer
Keyword: appetizer, bread, bruschetta
Yield: 2people
Materials
1pkgcherry tomatoes
1/4cupolive oilextra virgin
1/8tspsalt
Pinchpepper
1/2cupfresh basilcut into strips
1/2baguettesliced
1/4cupolive oilfor brushing bread
1garlic clovecut in half
1/4cupParmesan cheesegrated
Instructions
Place cherry tomatoes into a small bowl and drizzle olive oil on top. Add salt and pepper. Mix gently with a spoon until all the tomatoes are covered in oil.
On a baking sheet lined with parchment paper, place tomatoes evenly dispersed on the pan.
Bake at 400 degrees F for 20 min.
While the tomatoes are baking, slice half of the baguette. Brush each piece of baguette with olive oil on one side.
Once the tomatoes are finished baking, preheat the oven to broil on high.
Broil the bread for 1-2 min, watch carefully. Only toast them until your desired doneness.
Place the tomatoes into a small bowl and add fresh cut basil. Mix them together with a spoon.
After the bread has finished toasting, rub each piece of bread with the cut side of the garlic. This gives it just a hint of garlic flavor, without being overpowering.
Add tomato mixture onto the bread pieces.
Top with freshly grated parmesan cheese. Serve immediately.
Sweet basil has many uses in cooking, from appetizers to pizza and pasta, you’ll never run out of ideas to use it with! With it’s strong flavor, it spices up recipes with it’s aromatic fragrance.
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How to use basil in recipes other than pesto
Basil is a such a fragrant herb that adds incredible flavor to everything from appetizers to dinner ideas.
Recipe Ideas for using Basil that are not Pesto
Margarita Pizza
Prosciutto Pizza
Garlic pasta with cherry tomatoes and fresh basil
Prosciutto appetizer with apples
Bruschetta
Basil is such a great addition to pizza! Even if you’re not making a margarita pizza, adding basil to your favorite pizza will give it a delicious favoring!
Prosciutto pizza with fresh basil, grilled nectarines, and balsamic reduction Margarita pizza
Any easy way to spice up your favorite pasta dish is to add basil. Try making this garlic pasta dish topped with fresh basil and cherry tomatoes. The flavor of the basil really comes out in it!
There are a ton of appetizer recipes to try with fresh basil.
Here are 2 of my favorite basil appetizer recipes.
How to make roasted tomato bruschetta with fresh basil, restaurant style
Prep Time30 minutesmins
Active Time22 minutesmins
Total Time52 minutesmins
Course: Appetizer
Keyword: appetizer, bread, bruschetta
Yield: 2people
Materials
1pkgcherry tomatoes
1/4cupolive oilextra virgin
1/8tspsalt
Pinchpepper
1/2cupfresh basilcut into strips
1/2baguettesliced
1/4cupolive oilfor brushing bread
1garlic clovecut in half
1/4cupParmesan cheesegrated
Instructions
Place cherry tomatoes into a small bowl and drizzle olive oil on top. Add salt and pepper. Mix gently with a spoon until all the tomatoes are covered in oil.
On a baking sheet lined with parchment paper, place tomatoes evenly dispersed on the pan.
Bake at 400 degrees F for 20 min.
While the tomatoes are baking, slice half of the baguette. Brush each piece of baguette with olive oil on one side.
Once the tomatoes are finished baking, preheat the oven to broil on high.
Broil the bread for 1-2 min, watch carefully. Only toast them until your desired doneness.
Place the tomatoes into a small bowl and add fresh cut basil. Mix them together with a spoon.
After the bread has finished toasting, rub each piece of bread with the cut side of the garlic. This gives it just a hint of garlic flavor, without being overpowering.
Add tomato mixture onto the bread pieces.
Top with freshly grated parmesan cheese. Serve immediately.
Watermelon and mango salsa is a refreshing salsa you can serve with pork tacos, chicken quesadillas, and nachos.
The sweeter the fruit, the better the watermelon mango salsa recipe will taste.
What can you eat watermelon and mango salsa with
tortilla chips
tacos
fajitas
quesadillas
burritos
enchiladas
One of my favorite dishes to serve is fish (salmon) topped with watermelon and mango salsa. It’s refreshing, and a burst of flavor that goes well with salmon.
How to make fresh watermelon mango salsa by hand
Get your biggest cutting board out and get ready to start chopping!
It’s best if you start with the bigger fruits – watermelon and pineapple first.
Cut the larger fruit pieces into ~ 0.5 cm pieces.
They will fit on a tortilla chip well if you cut them this size.
How long is fresh watermelon mango salsa good for
Watermelon mango salsa is best served in the first 2 days, but you can keep in the fridge for up to 3 days after making it.
Chop watermelon, mango, and pineapple into small pieces ~ 1/2 cm cubed. Put them into a medium size bowl.
Put on gloves. Begin to cut jalapeno in half. Remove all of the seeds and membrane from the jalapeno. Discard these. Finely cut the jalapeno into tiny pieces. Add these to your bowl. Wipe the surface of your cutting board clean and discard gloves.
Finely chop red onion and red pepper, add these to your bowl.
Chop cilantro and add it to your salsa.
Juice lime and add it to your salsa.
Pour olive oil over salsa. Add salt, paprika and cumin to taste.
Your salsa is ready to serve. Store in the fridge for up to 3 days.
Coconut chocolate mousse is made with coconut milk which makes the chocolate mousse extra creamy and rich.
Be sure to use full fat coconut milk, not light.
You will need a stand mixer to whip the coconut milk as it does take awhile to whip.
No eggs are needed for this coconut chocolate mousse recipe! Egg free and dairy free chocolate mousse that tastes absolutely decadent!
You wont believe its vegan. It does look grainy and not a smooth color like full dairy and egg chocolate mousse. But, the texture is creamy and delicious! You will love it!
Try sifting the cocoa powder to make it light and fluffy. This will prevent the grainy bits in your mousse.
Separate coconut cream and coconut water by pouring the water out of the can. You can use this water for a different recipe, we wont need this portion for our vegan chocolate mousse. Whip cream portion of coconut milk until fluffy – a few minutes on high with a stand mixer.
Add cocoa powder and icing sugar gradually until full combined. It will be a bit grainy.
Add the vanilla extract and mix together.
Place vegan chocolate mousse into serving cups. Refrigerate for at least 2 hours before serving.
Using a potato peeler, add chocolate shavings from a chocolate bar. This will create the scroll look for the topping on the mousse. (optional)
Cookies and creaming icing is full of delicious cookie crumble and has a hint of vanilla.
Cookies and cream icing is a buttercream icing that has crushed cookies throughout the icing.
You can use cookies and cream icing for icing cakes, as a macaron filling, or as a cupcake icing.
How to make cookies and cream icing
Cookie and cream icing can be broken down into only a few different components:
Butter for buttercream icing
Cookies: choose your favorite cookies for your icing. Some of my favorite cookies to use are Oreos, birthday cake Oreos, vanilla creme peek freans
Milk (alternatives include: half and half for a more rich flavor, oat milk & skim milk for a lighter flavor. The percentage of milk I usually choose is 2%. It’s a nice balance of flavors and creaminess
vanilla- you could get the vanilla flavor from the filling in the cookie, or vanilla bean paste or vanilla extract
How to make cookies and cream buttercream icing at home using a stand mixer
Prep Time10 minutesmins
Course: Dessert
Cuisine: American
Keyword: icing, macaron filling
Yield: 60macarons
Author: Jenna Atkinson
Equipment
Stand mixer
Materials
1/2cupbutterroom temperature
2tbspOreo crumbs
8Oreo Cookiessmashed into small pieces
1 1/2cupsIcing sugar
2tbspmilk2%
4tspvanilla extract
Instructions
Begin by creaming the butter until it is fluffy, just a few minutes by a stand mixer.
Add your vanilla extract and cream together.
Add the milk and mix together. It should be a but liquidy and not fully come together yet.
Add Oreo crumbs.
Put Oreos into a ziploc bag. Place the bad on a wooden cutting board and then put the cutting board on a strong surface. You could put it on your kitchen counter or on your dining room table. Smash the cookies using a kitchen mallet or crush them up with the opposite end of a wooden spoon until they are all broken up into smaller pieces.
Remove the Oreos from the bag and put them in your stand mixer bowl. Mix together with butter mixture.
Start adding the icing sugar 1/2 cup at a time and beat it until it’s fully combined and a nice consistency. If you need the icing a bit more stiff add a bit more icing sugar. If you need the icing more runny, add a splash of milk.
Your icing is ready. For any leftovers, store in the fridge for 5-7 days. For anything longer, store in the freezer for up to one month.
If you’re coloring your bear macaron black, you’ll have to get a different color for the bear markings. You might have to use melted white chocolate for the coloring to show up on your black bear macarons. You can use a food safe paint brush to gently brush the white chocolate onto your bear macarons.
When you bake your bear macarons they will be approximately 2″ in diameter.
The bear macaron template has 2″ in between each bear macaron. This gives you more than enough space so your bear macarons are piped with plenty of room for them to spread out.
Place the bear macaron template underneath your silicone mat or parchment paper fitted on a baking pan.
Begin by piping a round circle for the bear head.
Add ears to the bear macaron by piping the ear and dragging the macaron batter downward into the round circle.
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 the macarons, cool, and fill them.
Add the bear macarons eyes, eye brows, and nose using an edible marker.
Store your bear macarons in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Let them dry for about 30 min until a skin forms.
Bake your macarons for the same amount of time your recipe calls for.
Let your macarons cool completely. Fill your macarons and then they are ready to decorate!
Begin decorating by using an edible marker to draw on the eyes, nose and mouth.
Feel free to maybe add some pink icing dots on either side of the cheeks for more of a colorful look. You could also add a couple pen marks in the ears to give it more depth. Have fun with your bear macarons and make them your own. 🙂
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Recipe by Alexandra Thompson of Cashew & Cheese
