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19 May 2017

Rosé macarons with vanilla and raspberry ganache

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This month we teamed up with Hawke’s Bay’s best-known patisserie and, chocolatiere, The Picnic, to discover the secrets of the perfect vanilla and raspberry ganache macarons. Picnic is one of the fabulous four eateries in the Eat Drink Share restaurant, cafe and artisan bakery family owned by Jennifer LeComte. To discover what’s sweet and delicious in Hawke’s Bay, visit The Picnic Instagram page.


Servings: 16

Difficulty: Medium

Wine pairing recommendation: NANO Tempranillo Rose 



200g (7oz)  white chocolate, cut into small pieces

120ml (5oz) cream

Seeds scraped from 1 vanilla bean

65g (2.29oz) unsalted butter, chopped



1/3cup (7.2oz) of crushed fresh or freeze dried raspberries

 200g (7oz) white chocolate, cut into small pieces

120ml (5oz) cream

Seeds scraped from 1 vanilla bean

65g (2.29oz) unsalted butter, chopped



*Double the ingredients if you are making both ganaches

95g (3.3oz) egg whites

40ml (1.35oz) water

125g (4.4oz) caster sugar

135g (4.76oz) almond meal

135g (4.76oz) icing sugar



Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C (68F). | Tablespoon and cup sizing 1 teaspoon equals 5 ml; 1 tablespoon equals 20ml (0.16oz); 1 cup equals 250ml (8.45oz). | All eggs are 55-60g (1.9 -2.1oz), unless specified. Drying time: 30 minutes


To make the ganache, place the chocolate in a stainless steel bowl. Set the bowl aside. In a saucepan, mix your cream and vanilla over medium heat. Bring to the boil. Pour the cream mixture over the chocolate and wait 20 seconds, allowing the heat of the cream to melt the chocolate. Stir the mixture with a whisk until a glossy ganache forms.

When the chocolate has completely melted, add the butter. Stir the butter through and mix well. For the raspberry ganache, fold in raspberries at this stage. Cover the bowl with plastic wrap, making sure it touches the surface of the mixture. Then put the bowl in the fridge.

To make the shells, put 50g (1.7oz) of egg whites in one bowl and 45g (1.5oz) in another. Pour the water into a small saucepan. Add the sugar and gently stir. Place the mixture on the stove and, using a cooking thermometer, stir until the temperature reaches 118°C (245F). Meanwhile, put the almond meal and icing sugar mixture in another bowl. Make a well in the center of the mixture and place 45g (1.5oz) of egg whites in the well. The egg whites should just sit in the nest. Set that bowl aside.

Place the remaining batch of egg whites into the clean, dry bowl of a food processor. On medium speed, slowly run the hot sugar mixture down the side of the bowl so it blends in with the egg whites. After 3-5 minutes, it should form a firm, glossy meringue mixture. Take the bowl with the almond meal and icing sugar mix and gently fold through the meringue mix.

Fit a piping bag with a 9mm (0.3") tube. Fill the bag halfway, and pack the mixture down tight so there are no air bubbles. Line a tray with baking paper. Pipe each shell about the size of a 20cm (7.8") piece. Pipe the shells in alternate rows so the air flow on the tray is nice and even. When finished, pick up the tray and lightly tap the base. That will get rid of any excess air. Preheat oven to 135°C (275F).

Set the tray aside for about 30 minutes or until a skin forms on the top of the shells. Once they’re touch-dry, put the shells in the oven and bake for 15 minutes. When the shells are cool, flip them out, fill with the ganache of your choice and match them up in pairs.

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 Macaron calligraphy by panoplystudiogallery