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January 31, 2014updated 11 Jan 2016 2:36pm

How to make Mandarin Macarons for Chinese New Year

By Spear's

Author: by Spear’s Editorial

London’s Chinese New Year celebrations are the largest outside Asia, and this weekend hundreds of thousands of people are expected to converge on the capital to welcome in the Year of the Horse.

To mark the occasion, Chinese dim sum teahouse, Yauatcha, has created bespoke red macarons, combining the influences of its Chinese origins and European location.

Head Pastry Chef, Sarah Frankland, explains the concept behind the limited edition treat, and gives us a demonstration of how to make them.

“Mandarins symbolise good fortune and are traditionally given at [Chinese] New Year, so we wanted to incorporate this inside the macaron.

“On the top we have air brushed the Chinese character for horse, to symbolise 2014, the Year of the Horse.”

To make these melt-in-your-mouth morsels for your own Chinese New Year party, follow Yauatcha’s recipe in the video below:

Watch the video on how to make Mandarin Macarons from Spear’s

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(Makes 20 x 5cm Macarons)

600 Ground Almonds
600g Icing sugar
220g Egg whites

Mix ingredients together until smooth.

Macaron Base

150g Ground Almonds
150g Icing sugar
55g egg whites
10g red colour

Italian meringue

55g egg whites
150g caster sugar
60g water

To prepare macaron base, beat the icing sugar, ground almonds, red colour and egg whites in a bowl until smooth. Place egg whites into a mixing bowl, whisk, on low speed. Place caster sugar and water in a pan and cook the sugar, then egg whites and 20g caster sugar. Pour the sugar over the egg whites and whisk until the meringue has cooled and is firm.

Mix the meringue into the macaron base in stages ensuring the mixture is smooth and glossy. Line a baking tray with baking paper, fill a piping bag with the mixture and pipe 4cm diameter balls with the macaron mix. Tap the tray gently to allow macarons to spread and settle. Place in pre-heated oven (130) and cook for 15 minutes until cooked. Remove from the oven and cool.


180g whipping cream
20ml mandarin Liqueur
165g Dark chocolate 70%
70g butter – chopped softened
8g Orange Zest

Bring whipping cream to boil in a pan, add orange zest and infuse for 20-30 minutes. Strain the whipping cream into another pan, and place the chocolate into a mixing bowl. Bring the infused cream back to the boil, pour over the chocolate, and stir until a ganache is formed. Gradually add the softened butter, and mix fully.

To finish

Place the ganache in a piping bag, pipe around the edge of one half macaron. Stick a second half macaron to the base.


Cut out the stencils on thick plastic to draw or pipe the design with black icing onto the top of the macaron.

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