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katcakes:

Strawberry Bubblegum Macarons
Get ready for a macaron flavour that will blow your mind… and taste buds. These macarons are filled with a ganache that will leave your mouth chewing even after you’ve already swallowed. Make them correctly, and you’ll be taking a trip down memory lane to your favourite childhood bubblegum. I know I did.
Flicking through my Zumbo Cookbook, I decided to go ahead and try this flavour. I had everything, except for the cocoa butter and poprocks. The poprocks would’ve made this macaron even more exciting and mind-blowing, but unfortunately my local supermarket doesn’t seem to sell poprock candy anymore. I was a tad disappointed, but these macarons were still a success. Especially among the kids.
I love making sweets and desserts that take me back to the days when I was a little kid, and these macarons do just that. Eating these macarons reminded me so much of chewing on a piece of Hubba Bubba bubble gum, and blowing giant bubbles with them. Unfortunately, these macarons won’t create bubbles. Nevertheless, give these a go. You won’t regret it! They really do taste like bubble gum!
Strawberry Bubblegum Macarons (from Zumbo, the Cookbook)
Ingredients
1x quantity pink coloured macaron shells
150g sieved strawberry puree
4 pieces (30g) original flavour Hubba Bubba bubblegum, chopped
250g white couverture chocolate, chopped or buttons
80g unsalted butter, chopped and softened
25g cocoa butter, finely chopped, melted and cooled to 32C
Poprock insert (I would definitely recommend leaving this in if you can. Unfortunately I wasn’t able to put it in, but this would be a great addition to the textures and flavour)
20g cocoa butter, finely chopped, melted and cooled to 32C
50g plain poprocks
Method
Put the strawberry puree and bubblegum in a saucepan over medium heat and cook until the bubblegum softens, then blitz with a stick mixer until smooth.
Put the chocolate in a bowl. Pour over the hot bubblegum mixture and set aside for 2 minutes. Stir until mixture is smooth, then cool to 50C.
When the chocolate mixture is at the right temperature, blitz in the butter and cocoa butter with a stick mixer until smooth. Allow the ganache to cool and become firm enough to pipe.
Meanwhile, to make the poprock insert, combine the 32C cocoa butter and poprocks in a small bowl. Roll the mixture out between two sheets of non-stick baking paper to about 2-3mm thick, then leave at room temperature to set.
Fill a piping bag with 7mm plain nozzle with the ganache. Pipe the ganache on the flat side of half the macaron shells. Break off a piece of the poprock insert and put it on the ganache. Pipe another small amount of ganache over the poprock insert and top with the remaining macaron shells. Put the assembled macarons in the refrigerator to set. Bring to room temperature to serve.
ENJOY! :D

Strawberry Bubblegum Macarons

Get ready for a macaron flavour that will blow your mind… and taste buds. These macarons are filled with a ganache that will leave your mouth chewing even after you’ve already swallowed. Make them correctly, and you’ll be taking a trip down memory lane to your favourite childhood bubblegum. I know I did.

Flicking through my Zumbo Cookbook, I decided to go ahead and try this flavour. I had everything, except for the cocoa butter and poprocks. The poprocks would’ve made this macaron even more exciting and mind-blowing, but unfortunately my local supermarket doesn’t seem to sell poprock candy anymore. I was a tad disappointed, but these macarons were still a success. Especially among the kids.

I love making sweets and desserts that take me back to the days when I was a little kid, and these macarons do just that. Eating these macarons reminded me so much of chewing on a piece of Hubba Bubba bubble gum, and blowing giant bubbles with them. Unfortunately, these macarons won’t create bubbles. Nevertheless, give these a go. You won’t regret it! They really do taste like bubble gum!

Strawberry Bubblegum Macarons (from Zumbo, the Cookbook)

Ingredients

1x quantity pink coloured macaron shells

150g sieved strawberry puree

4 pieces (30g) original flavour Hubba Bubba bubblegum, chopped

250g white couverture chocolate, chopped or buttons

80g unsalted butter, chopped and softened

25g cocoa butter, finely chopped, melted and cooled to 32C

Poprock insert (I would definitely recommend leaving this in if you can. Unfortunately I wasn’t able to put it in, but this would be a great addition to the textures and flavour)

20g cocoa butter, finely chopped, melted and cooled to 32C

50g plain poprocks

Method

Put the strawberry puree and bubblegum in a saucepan over medium heat and cook until the bubblegum softens, then blitz with a stick mixer until smooth.

Put the chocolate in a bowl. Pour over the hot bubblegum mixture and set aside for 2 minutes. Stir until mixture is smooth, then cool to 50C.

When the chocolate mixture is at the right temperature, blitz in the butter and cocoa butter with a stick mixer until smooth. Allow the ganache to cool and become firm enough to pipe.

Meanwhile, to make the poprock insert, combine the 32C cocoa butter and poprocks in a small bowl. Roll the mixture out between two sheets of non-stick baking paper to about 2-3mm thick, then leave at room temperature to set.

Fill a piping bag with 7mm plain nozzle with the ganache. Pipe the ganache on the flat side of half the macaron shells. Break off a piece of the poprock insert and put it on the ganache. Pipe another small amount of ganache over the poprock insert and top with the remaining macaron shells. Put the assembled macarons in the refrigerator to set. Bring to room temperature to serve.

ENJOY! :D