Chocolate Raspberry Macaron 'eclairs'

I've been seeing a bit of a trend for long eclair type macarons going around so I thought I might give them a try.

I whipped up a batch of macaron batter piped them into a long oval shape, baked and filled them with ganache.

When I was almost finished and had only a few long macarons to fill I realised I had some raspberries in the fridge. Of course I had to add them.

The raspberry filled version ended up being the most delicious macarons I have had for quite a while, oh my goodness they were so yummy. So seriously yummy that I'm going to call it and say there were superdooperscrummy.

Yup that yummy indeed.

In truth I was not the biggest fan of the long thin macarons that were not filled with the raspberries. To my tastes they had more shell and less of the soft macaron filling as a result of the shape. I am not saying they were not good, we ate every single last crumb, but I guess the traditional round shape is popular for a reason. Others may think differently :)

I was not confident enough to leave the raspberry macarons in the fridge for too long, usually with a regular macaron I would make them and leave for a day or so before eating, Raspberries seem to be highly perishable in these parts so I erred on the side of caution and ate them 6 hours after making them.

Or maybe that was as long as I could wait, my memory is a bit fuzzy about the reasoning behind the timing.

To make the shells I used my regular macaron mixture coloured brown CLICK HERE for recipe.

For an actual chocolate macaron recipe CLICK HERE - however I was using dark chocolate ganache so I did not feel the need for chocolate shells as well. Truthfully I find my recipe for chocolate shells a tad temperamental if I do not source the exact same chocolate each time. I have been experimenting on a new recipe - maybe I will put together a blooper/failure post sometime so you can all have a giggle.

Anyhoo, after you have made up your macaron batter, pipe into long oval shapes around 2cm (3/4") by 7cm (2 3/4") which after baking seemed to fit 3 raspberries nicely. If you like you can draw up templates to pipe to try and ensure your shapes are even, or I just did it by hand. Also I do not use a piping tip, I just cut the end of a disposable piping bag.

Follow the directions on the macaron recipe post for leaving to set for 30 minutes and baking, then allow to cool.

Mix up a batch of ganache using around 400g (14oz) dark chocolate (bittersweet chocolate) with 200g (7oz) cream and heat in microwave for 2 minutes on high. Whisk until silky smooth and then allow to sit at room temperature until set enough to pipe.

To assemble pipe on ganache, press raspberries in place and then pipe a very thin line of ganache onto another macaron and press it onto the raspberry filled macaron using a tiny amount of pressure to push into place, but not so much you will crush the delicate shell.

Refrigerate in an airtight container, allow to come to room temperature before serving.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!

DIY mini brown paper and doily snack bags

So it seems lots of people thought the little handmade brown paper bags that I popped my sugar spiced pecan cranberry popcorn mix in were a bit cute so I'm doing up a tutorial on how to make them below.

I'm not actually big on craft and do it more out of.....uh saying necessity would be wrong, perhaps lack of forward planning and cheapness might be more accurate. The idea for these bags came about something like this.

Hmmmm I've made up this yummy pecan nut mix and it is REALLY good but just photographing a pile of sticky looking pecans might not convey just how good so how can I make it look better in the photo's. I've just had a look in my 'prop' cupboards and nothing is really cutting it.

Oh-oh it's 6 o'clock now and the kids will be up soon, I better hurry. Think...think. Brown paper bags,yes you serve nuts in bags. But I only have big ones or these kinda cool envelopes that tie up with string, oh I like those and forgot I had them, nice! (Tie up and untie little envelopes)....focus I need little bags. Doh why don't I just cut my big ones down.

Double oh-oh one of the kids is awake. Sure sweetie we can make blueberry pancakes. 

So I did it - well both of the it's. In between making pancakes I cut down my savings brand brown paper bags and used some double sided tape to stick the the bags back together on the sides that needed sticking.

They still looked a little boring so I thought I would add some paper doiles and tie them up with a little paper twine I had saved.......and the end result looked pretty good in my picture with the nuts spilling out if I do say so myself ;) Well definitely better than a pile of sticky looking nuts.

Pretty swish for something I whipped up during breakfast. I've given really simple instructions on how I made the bags down below.

Yummy Sugar Spice Cranberry Pecan Popcorn Mix - Recipe HERE

Jo Totes Camera Bag Giveaway

Quick reminder if you want a chance to win a Jo Totes Camera Bag the giveaway finished Friday 31st (Australian EST) - CLICK HERE for link

DIY mini Brown Paper Doily Bags
Finished bag are approx 10cm (4") X 13cm (5")

You'll need:
Regular sized paper bags
scissors
double sided tape
oval doilies (mine were 22cm (8 3/4"0x 14.5cm (5 3/4")
twine or paper string
(optional hot glue for adhering string to back of bag)

Make up your own mini brown paper bags by cutting a regular bag into quarters.

Trim off a half a cm (1/4") from the bottom and side of the top 2 bags and then trim the corners (see picture below bottom left) so that you can fold together to make a neat bag. Use double sided sticky tape (I cut my double sided tape in half lengthways as it was a little too wide) and then fold the sides over to secure, Press down with a ruler to make the folds/edges sharp and neat. Make sure you have trimmed a triangle off the top corner so that the shape and opening of the top look the same as the original regular size bag.

For the bottom 2 quarters you will need to trim half a cm (1/4") from the one long open side and use the tape down that one side and fold it over to make a mini bag. I then cute half a cm (1/4") from one side of the top of the bag and a little triangle at each side of the top to make the shape and opening of the top look the same as the original regular size bag.

Adhere a lace doily to the mini brown paper bag.

Trim doily to size - mine were large oval doilies I picked up at a discount store so I cut them in half. Use double sided tape to adhere the doily to the bag, making sure you fold the edges neatly (use a ruler to press flat if you need) over and stick the back edges in place.

Finish by tying some twine, paper string or jute around the bag. Use a little glue on the back or tape to stick it in place.

There you have it super cute little bags that can make anything from M&M's to sugared nuts look even better.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!

Sugar spice cranberry pecan and popcorn mix

Quick- must Pin or Bookmark this! It makes fabulous gifts for Father's day or Christmas ;)

The weather has turned and it's cold all of a sudden. Plus windy and rainy....brrrrr.

I'm not a cold loving person unlike Mr Sweet who spent a good deal of his youth in Canada. Although he does love the beach he grumbles his way through hot summer nights, more often than not turning on the air-conditioning while I huddle for warmth under the covers.

In fact the first time I was snowed on as a teenager, even though it was ever so lightly, I cried from the cold. Of course I have toughened up now and worked out that tears do not actually help warm you up. Also there is much to be said for warming up next to a fireplace and drinking hot chocolate with marshmallows. Every (snow)storm has it's silver lining.

Another benefit of cold weather is that the wonderfully frangrant smell resulting from baking anything with spices seems doubly enticing. Add some rainy weather and it might just quadruple.

Anyhoo snow is unheard of around here but it certainly has been wet and windy which made baking this late night experiment even more fun.

Mr Sweet's mother has been gifting us with an almost endless supply of dried cranberries and for some reason when I received the last batch I thought they would be a fabulous addition to sugar and spice pecan nuts.

So off to the shop I popped to buy the pecans which oh my goodness were so expensive. With 3 kids sometimes I have to be economical so I decided to replace half of my old recipe with popcorn :)

Anyhoo the finished produce was quite delicious with the lightly tart cranberries a lovely contrast to the sweet and sugary spiced nuts. (recipe below).

Win A Camera Bag 

Don't forget I have a super competition for Australian and New Zealand residents to win a gorgeous Jo Totes Camera bag from Cambags (CLICK HERE to hop over to the competition post).

Cranberry spice pecan popcorn
Makes around 3 cups. If you like you can use omit the popcorn and cranberries and just make regular sugar spiced nuts.

1 1/2 cups pecan nut halves already shelled
1 1/2 cups popcorn already popped (mine was microwaved buttered)
1/2 cup dried (sweetened) cranberries
1 egg white
1 tsp vanilla extract
1/2 cup sugar
1/2 tsp ground cinnamon

Preheat oven to 175C (350 F). Line a tray with baking paper (parchment paper).

In a large bowl mix together the pecans, popcorn and cranberries.

In a small bowl whisk the egg white with a fork until a little frothy, add the vanilla and whisk for another 15 or so seconds until well combined and frothy.

Pour over nut mixture and mix quickly until evenly distributed, add the sugar and cinnamon and mix well.

Spoon the mixture onto the prepared baking tray and pop in oven for 22 - 28 minutes mixing with a gentle folding method every 5 or so minutes.

Allow to cool before eating (well in theory I might not always do that). Can be stored for a week in an airtight container at room temperature.

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