How to Make Doctor Who Inspired Macarons With TARDIS Tea White Chocolate Ganache

Macaron trio_resize

Remember back in March when we talked about those delightfully nerdy fandom teas? Well I found a way to incorporate Cara McGee’s TARDIS blend tea into a Doctor Who inspired macaron. Although I couldn’t get the shells to be that recognizable TARDIS blue I did manage to infuse the TARDIS tea into some cream to create a delicious white chocolate ganache. Think your favorite cuppa in frosting form. British style of course, with cream and sugar because the Doctor wouldn’t have it any other way. These delicate macarons may not save you from the Weeping Angels but they might make you feel timey-wimey. Okay, maybe not but trust me, they were one of the most delicious things I’ve had in all of time and space.


Macarons with TARDIS White Chocolate Ganache

Makes 36 large shells or 18 sandwiched cookies


Blue Macaron Ingredients
adapted from Ms. Humble’s Scatterplot Macarons

  • 120g almond meal
  • 200g powdered sugar
  • 100g egg whites
  • 35g granulated sugar
  • 1/4 tsp. cream of tartar
  • 5-7 drops Navy Blue Americolor Food Gel
  • Sifter
  • Food Processor
  • Hand or Stand Mixer
  • Piping bag
  • Large round tip

1. Line two baking sheets with parchment paper or a silpat. Make sure to double up on cookie sheets so your macarons don’t cook too quickly during the baking process. If you have a macaron piping template put it under the parchment paper so you can see where to pipe otherwise you’ll have to take the route I took and trace circles all over the parchment paper as a guide. The size is up to you, I made mine fairly large for a macaron which is why this recipe yielded a small amount for me.

2. Weigh out your almond meal, powdered sugar, egg whites and granulated sugar separately using a kitchen scale.

3. Add your almond meal and powdered sugar into a food processor and pulse until both ingredients are well combined.

4. Sift the almond sugar mixture through a sieve or sifter over a large bowl. We’re using a large bowl because you’ll need the room for the meringue later. After your entire mixture has been sifted it’s time to move to the meringue.

5. Place your egg whites, sugar and cream of tartar in a bowl or in your stand mixer bowl. Using Bravetart’s guide to making macarons set your stand mixer to 4 or “medium” for 3 minutes. The egg whites won’t look super foamy at this point but that’s okay because we’re no where near done with them. Increase the speed to 7 or “medium-high” for an additional 3 minutes. Then turn up the mixer to 8 for another 3 minutes. At this time it’s best to add your coloring so it’s incorporated evenly into the meringue. At this point you should have a stiff meringue, this means that the meringue should stand up on itself so check your whisk and turn it upside down. Is the meringue clinging tight? Can you turn your bowl over your head and not have a head full of meringue? Good, then that’s the perfect consistency! Be careful not to overmix as you’ll end up with a gritty meringue and won’t be able to complete the macaronage stage.

6. Now here’s where things get scary. The macaronage stage is where you mix the meringue in with the dry ingredients. You can’t beat or stir this you have to gently fold the two together. Pour your meringue into your almond sugar mixture. Using a rubber spatula circle the entirety of the bowl then come straight down the middle with your strokes. You want to get the air out of the meringue without over beating it while still incorporating the almond sugar mixture. The consistency you want should be what people describe as “lava-like”. Basically it should flow onto itself and melt back into the mixture after about 20 seconds. This consistency is usually achieved after 60 strokes. Do a consistency check to see if your mixture is flowing like ribbons of lava.

7. Take an piping bag and fit it with a large round tip. Twist the bag near the tip end so your batter doesn’t flow until you’re ready to pipe. Carefully add your batter to the piping back but be careful not to over fill the bag. Make sure all the air is out of the bag by twisting the open end. Take your full piping bag to your cookie sheets and pipe your shells. Don’t pipe in a circle just center the tip in the middle of your circle and squeeze just before the batter reaches the edges of the circle. Release your pressure on the bag to stop the flow of batter and move onto the remaining shells.

8. After all your shells are piped carefully grab your cookie sheets (while also holding the parchment paper in place) and tap the cookie sheets on a table. It’s okay to be a little rough during this part, we want all the remaining air to rise to the top so we can get the smoothest shells possible. After about 4-5 raps on the table your cookies are ready to dry. Leave them out for about 30-60 minutes until the shells are no longer sticky to the touch.

Preheat your oven to 280 degrees. Put a large cookie tray on the top rack of your oven to shield the shells from over browning. Once your oven reaches 280 degrees place your macarons on the lower third rack. Bake for 15-18 minutes pulling the shells out before they get browned. Some recipes say to keep the oven door propped open a crack to release the steam from the cookies but if you doubled up on the cookie sheets you should be fine. After your cookies are done baking let them cool on the cookie sheet until cool. Do not try removing the cookies from the parchment paper until they are completely cool otherwise you risk losing the bottom of your cookie.

TARDIS Tea White Chocolate Ganache Ingredients:

  • 2 heaping Tbsp. TARDIS blend Tea
  • 1/2 cup heavy cream
  • 5oz white chocolate pieces

1. Add heavy cream and tea leaves to a medium sauce pan.  Let the cream slowly heat on low. The tea leaves will steep in the cream and turn the cream to a golden brown color.

2. Add your white chocolate to a small bowl. Once your cream begins to bubble it’s time to add it to the white chocolate but you have to remove the loose leaves first. You can use a sieve or tea press for this.

3. Add the warm cream to the white chocolate and whisk until the mixture is smooth. Once the desired consistency has been reached cover and let set in the fridge for 2 hours. When the ganache is chilled it will be easier to spread when you assemble the macarons.

4. Match up your macaron shells up by size in pairs. Grab your chilled ganache and add about a tbsp to one shell and sandwich the cookies together being careful not to crack the fragile shells.

5. Once all the cookies are assembled they need to be chilled for 24 hours to achieve optimal deliciousness. I know, it’s hard especially after all these steps and you can’t even eat one. Trust me, you want that ganache to have time to get all cozy with your macaron shells, it’ll be worth it. After 24 hours, dig in!

Recipe & Photography by Chronicles of a Foodie


Umami Burger Debuts PB&J Ice Cream Sandwich Made with Jelly Donut


Umami Burger is upgrading their dessert line-up with a particularly decadent dessert: Donut Ice Cream Sandwiches. The concoction comes from a collaboration between L.A. Creamery Ice Cream and Stan’s Donuts in Southern California.

The flavor mash-ups include: Peanut butter and jelly ice cream sandwiched between a jelly donut; chocolate ganache ice cream sandwiched inside a chocolate peanut butter donut; cinnamon toast ice cream stuffed between a cinnamon roll with chocolate chips. Ok, so the last one technically isn’t a “Donut” Ice Cream Sammie but… at this point the sound of saliva waterfalling out of my mouth is making it hard to concentrate… You were saying?

The new Donut Ice Cream Sandwiches are now available at every Umami location in Southern California and New York for $6 and $8 a pop, respectively.


Here’s How to Make Almond Chocolate Gingerbread Torte


Because you miss Christmas and you love chocolate, here’s a recipe to make an Almond Chocolate Gingerbread Torte. We suggest taking a whole day to dedicate yourself to this recipe, pairing it with some whiskey cider, and to not plan on doing anything for the rest of the day. Unless, of course, your day solely involves more eating and drinking.


Almond Chocolate Gingerbread Torte

Created by Almond Board of California

Serves 12


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp. ground ginger
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. allspice
  • 1/2 cup buttermilk
  • 2/3 cup slivered almonds, toasted,* divided
  • Chocolate Ganache Glaze (recipe follows)
  • 1/3 to 1/2 cup apricot or peach preserves



Heat oven to 350 degrees. Coat two 9-inch round layer cake pans with vegetable spray. In mixer bowl beat butter until fluffy. Beat in sugar then molasses to blend thoroughly. Beat in eggs, one at a time. Beat in vanilla. In another bowl sift dry ingredients together. Beat into butter mixture just to blend. Mix in buttermilk. Coarsely chop 1/3 cup of the almonds; mix into batter. Pour into prepared pans, dividing equally and smoothing tops. Bake in center of oven about 15 minutes, just until springy to the touch. Cool in pans on racks 5 minutes then turn out onto racks to cool completely. Meanwhile, prepare Chocolate Ganache Glaze; set aside. Place one cake layer on serving plate; cover with preserves and drizzle with glaze. Top with remaining cake layer. Spread glaze evenly over top and sides of torte. Garnish with remaining almonds. Allow glaze to set at lease 1 hour before serving. Chocolate


Ganache Glaze

In small saucepan over medium heat bring 6 tablespoons whipping cream and 1 1/2 tablespoons light corn syrup to a boil. Remove from heat and mix in 1 cup (6 oz.) semisweet chocolate chips until smooth. Cool until mixture is thick enough to spread on cake.

* To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are lightly brown; stir once or twice to assure even browning. Almonds will continue to brown slightly after removing from oven.


Here’s How to Make An Almond Butter Chocolate Tart

almond tart

This is the reason New Year’s resolutions to eat “healthier” never work — because such deliciousness as the Almond Butter Chocolate Tart exist. Although, I’m not complaining, I’ll take this sugary goodness over a plate of sad broccoli any day. I mean, the almonds make it healthy, right?


This Thanksgiving, Avoid Family Interrogations with Irish Car Bomb Cupcakes


Remember when you were little and Thanksgiving was just about the turkey and stuffing? Now it seems that every third Thursday of November when you return to the dinner table, between forkfuls of cranberry sauce and yams, you now have to explain, again, why you didn’t fulfill your family’s dream of becoming a doctor/lawyer/engineer. Well, Thanksgiving 2012 is going to be different. This year you’ll be bringing a dessert that’ll  cause even your family to hurrah in your decision to join the circus.

Four words: Irish Car Bomb Cupcakes.

Guinness never looked so good poured into a bowl of chocolate, sugar and flour. But while the alcohol from the Guinness is cooked out, the lovely lady over at Smitten Kitchen made a hole in her cupcakes to fill with Irish whiskey ganache and topped them with Baileys frosting for good measure. These chocolate whiskey & beer cupcakes have nothing on your run-of-the mill boxed cupcakes. Because, let’s be real, alcoholic treats are always more fun to make, tastier and more amusing to eat.

Hell, bring the new girlfriend over. These cupcakes are going to make the whole family click their heels.

via Smitten Kitchen


Here’s How To Make Mojito Macarons

At first glance, it might not seem like the best idea to combine alcohol and one of the most moderately painstaking baking processes to seize the home-baking world. On second (or third or fourth) glance, however, it sounds absolutely brilliant.

Bottoms up.

Cocktail in a Macaron: Mojito

Makes about 60 small macarons

For the macaron shells:

  • Green food colouring paste or gel (optional)
  • 100g room temperature egg whites (take them out of the fridge 2 hours beforehand)
  • 66g caster sugar
  • 120g ground almonds
  • 180g icing sugar
  • Raw sugar or golden granulated sugar, to decorate

For the ganache filling:

  • Small handful of fresh mint leaves (about 4-5 sprigs or 10g)
  • 40g whipping cream (NZ: pure cream)
  • 150g white chocolate
  • 40g white rum
  • 2 drops mint extract (optional)

To make the macaron shells:

1.  Line three or four flat baking sheets with baking paper and set aside.  Prepare a piping bag with a plain round piping tip.  Brush two or three lines of food colouring up the inside of the prepared piping bag (this might be a bit messy.  I did three stripes, so if you want your shells to have slightly less green, then just paint two stripes).

2.  Blend the icing sugar and ground almonds together (don’t skip this step!).  Sift them through a medium sieve into a large bowl.  Sift them again if necessary.

3.  Make the French meringue by whisking the egg whites into glossy firm peaks, gradually adding the caster sugar.


4.  Incorporate the French meringue into the dry ingredients using a large spatula and mix well.  Now work on the mixture by pressing down well with the spatula, going backwards and forwards, to press out the oxygen from the egg whites (this is the “macaronnage” stage), until you have a smooth mixture.  Don’t do this for longer than 5 minutes.  The result should be a soft and brilliant mixture that forms a “ribbon” on the spatula.

5.  Transfer the mixture to the previously prepared piping bag and pipe out the desired size of rounds (mine were about 1.5-2cm in diameter).  Press the nozzle right down on the paper and finish off with a flourish to obtain a nice round.  Leave a good space between them so they can spread out.

6.  Sprinkle the shells with the raw sugar and leave the shells to set for about 30 mins (this helps to produce the feet).  Preheat the oven to fan-oven 160°C.  When you can feel that a skin has formed over the top, they are ready to go into the oven.

7.  Bake one tray at a time in the centre of the oven for about 8-10 mins (to see if they are done, touch the top – if there is a “wobble,” leave them in 2-3 mins longer).  Leave them to cool on the baking trays, and when they are completely cool, carefully remove them and pair them up by size.

To make the ganache filling:
8.  Whilst the macarons are setting and cooking, make the ganache filling.  Remove the mint leaves from their stalks if necessary, and finely chop.  Set aside.

9.  Heat the cream, and as soon as it starts boiling, add the white chocolate (broken into pieces), the rum and mint extract and mix with a wooden spoon until smooth (don’t let it boil or you will boil off the alcohol and we wouldn’t want that now, would we?).  Once smooth, stir in the chopped mint leaves.  Allow the mixture to thicken in the fridge (or freezer if necessary).

10.  Once cool, use a teaspoon to deposit a dollop of ganache onto one shell of each pair.  Then place the partner shell on top, and use a slight twisting motion to squash the shell down onto the filling.

11.  Leave in the fridge for at least 24 hours before serving (I know, it’s difficult!  But so worth it!)


[Recipe and photos courtesy Melanie Orr, Sharky Oven Gloves]


Chocolate Cheesecake with Caramel Ganache

All I hear on the radio these days are famous rappers singing about money, cars and women. If I was a platinum rapper, only thing I would be rapping about is food! My double-platinum hit single would be undoubtedly about this Chocolate Cheesecake with Caramel Ganache!

Who wouldn’t want to hear a song about cake? This is simple: a cheesecake that has been married with Double Stuffed Oreo Cookies, milk chocolate chips, semi-sweet chocolate chips, dulce de leche and lined with toasted pecans! (Thx MissInTheKitchen Recipe @


Whole Wheat Pancakes Drenched in Chocolate Ganache

Our friend Kate seems to be on her sweet game lately, impressing us with this amazing pancake dish in celebration of National Pancake Week. We’re looking at a high stack of whole wheat pancakes, each separated with a spoonful of chocolate ganache and a heavy downpour of warm chocolate ganache dressing. The pancakes are made from wheat flour and almond milk, and the entire stack is powdered with some confection sugar. What a beautiful Wintery dish. Holllller!