Spring is in full bloom and Easter is right around the corner. Speaking of which, holds a dear spot in my heart. Exactly one year ago, I welcomed a tiny, furiously furry, and mischievous dog into my life. Basil has turned my life upside down and my apartment, literally.
I needed to do a photo shoot for the Spring line of Macarons By Jane so I figured why not post a recipe on the blog. This is the exact recipe that I use for my macaron business. Keep in mind that I don’t use exact measurements when I bake. It’s more about checking the consistency of the batter.
Color blocking is huge this season. The Spring runway is the inspiration for this bright and colorful macarons. But for fashion, I’d say stick with three or less bold colors before you start looking like the rainbow. As for macarons, the more colors the merrier!
[tasty-recipe id=”17955″]
Whipped Nutella Filling
1/2 c Heavy cream
2 oz Bittersweet chocolate
3 Tbsp Nutella
- In a small saucepan, bring heavy cream to a simmer.
- Pour over chocolate and nutella. Allow to sit for 20 seconds. This allows the chocolate to melt and not seize up.
- Using a electric mixer, whip the ganache until light in consistency.
- Use a piping bag to pipe whipped filling between macaron shells and sandwich.
I always get excited when I get orders for nutella filled macarons. It gives me an excuse to to help myself to the nutella jar!
The turquoise macarons are filled with good ol’ nutella. The yellow macarons are lemon flavored and filled with a mascarpone filling [recipe coming soon].
Loving these egg holders from Target’s Spring collection!
