Dipped Macaroons with Berries Buttercream

Macarons1Welcome back!

During the last weeks I got obsessed with Macaroons! I told you in the last post I was going to try to bake something myself and, as promised, I did: Dipped Macaroons with Red Berries Buttercream. Of course I was under Maria supervision!

I know they are basically everywhere with an infinite collection of flavours, recipe, troubleshooting, tips, books and so on. I decided to bake Macaroons because I simply love them. I could very well say I am cheating on Maria with them. Sooner or later I may tell her but I think she already figured that out.
Further, my kids went crazy about Macaroons since the first time I baked them. I practically created two Macaroons-craving monsters (Cute monsters)!

Macarons3Macaroons are famous to be very delicate and not so straightforward to bake. Are Macaroons so difficult for a beginner like me? Let’s see:

After my first Macaroons experience I have to say it wasn’t as difficult as expected. I succeeded to have the Pink Dipped Macaroons you can see in the photos after few attempts.
The first time I baked them, it was a total disaster: I over whipped the meringue batter with our KitchenAid.
The second time they cracked in the oven and had irregular dimensions.
The third time the shells were decent but the filling was runny.
Finally, Maria suggested a Red Berries Buttercream recipe and I obtained the Macaroons in the photos. The point is: if I made it, whoever can do it!

Macarons2For the shells there is not much one could do to get basic Macaroons: the recipe is pretty standard and if one follow a few tips, you cannot fail. You can find an amazing Macaroons troubleshooting website here with every kind of problems one could experience in baking Macaroons. It was extremely useful for me! Further, I can tell you what was important for me in order to obtain the Dipped Macaroons with Red Berries Buttercream:

– Always grind Almond flour few second with a blander. Even if you filter the flour, it could be too coarse and leave spots on the shells.

Mount properly the egg-whites: absolutely not too much and if it is possible, not too few. The basic rule is 4 minutes for the white eggs and 4 minutes when you add sugar.

– Incorporate the granulated sugar and almond flour with a spatula in three different steps and fold it not more than 20 times a step, very gently. Do not count exactly 20 but I believe if you do 40-50/step, it could be too late.

– Exercise to get Macarons with the same dimensions. It is just matter of practice and you can help yourself with templates.

– I prefer the double folded baking sheet compared to the silicon mold because Macaroons detach better.

– Every oven is different: test the temperature and the time you need to get fully cooked Macarons. Note: Too cooked Macarons: brown shells. Too low cooked Macarons: they break when you try to detach them.

Macarons4If I should say something about those Pink Dipped Macaroons, I would say: two crunchy shells with spongy foot filled with fluffy, fruity Red currant and Raspberry buttercream. This is what I think about those Macarons.

I am very curious to hear about your first approach with Macaroons. Did you succeed immediately or it took a while? Which was your major mistake, if any, when you baked them at the beginning?

Now it is time for the recipe: Chocolate Dipped Macaroons with Red Berries Buttercream

Dipped Macaroons with Red Berries Buttercream

Rating: 51

Prep Time: 45 minutes

Cook Time: 22 minutes

Total Time: 2 hours

Yield: 26-30 shells (13-15 Macaroons)

Dipped Macaroons with Red Berries Buttercream

Crunchy, Pink Chocolate Dipped Macaroons shells filled with fluffy, fruity Red currant and Raspberry buttercream


    For the Shells:
  • 45 g egg white
  • 85 g powdered sugar
  • 55 g almond flour
  • 1 tbsp sugar
  • few drops of food color
  • For the Buttercream:
  • 1/2 cup butter
  • 1 1/2 cup powdered sugar
  • 1/4 cup red berries (raspberry and red currant)
  • For the Decoration:
  • Sprinkles
  • 1 cup Candy melt


    For the Shells:
  • Grind almond flour few seconds in a blander
  • Sift the flour and the powdered sugar in the same bowl and mix them with a spoon and set aside
  • Leave the egg white at room temperature for 2h
  • Whip the egg white in a stainless steel bowl for 4 minutes
  • Add the sugar and whip for other 4 minutes.
  • Add the food color of your choice and whip a bit more until the color is homogeneous
  • Incorporate the flour/powdered sugar mix (in 3 steps) and fold not more than 20 times/step
  • Transfer the batter in a piping bag
  • Pipe the Macaroons batter over 2 layers of baking sheets
  • Remove the air bubbles beating the oven tray some times on the table
  • Let the batter rest for 45 minutes
  • Bake 22 minutes at 120 degrees
  • For the Buttercream:
  • Boil the berries for a few minutes on medium heat
  • Filter the sauce and let it cool
  • Beat the butter for a few minutes on medium speed with a mixer with paddle attachment on
  • Sift the powdered sugar and add it
  • Mix until incorporated
  • Add the cream and 1 tbsp of the red berry sauce and beat for about 3 minutes
  • For the Decoration:
  • Melt the candy melt in a pot on a bain marie
  • Dip briefly the Macaroons in the melted candy melt, sprinkle them and put them on a dish until the candy melt become solid


For the Buttercream: 1- Butter should be room temperature 2- Add more berry sauce if you want the taste to be stronger or add more powdered sugar if the consistency needs to be stiffer.

Did you liked my first Dipped Macaroons recipe? If so, why don’t you subscribe to our mailing list to be always updated with KokiDoo recipes!


Ice Cream Cake, Brownies and Chocolate Sauce

Ice-Cream-Brownie-Torta Hi there! We are finally back from vacation! Well, looking outside the window, I should say unfortunately we are back from vacation!

This year we took it easy and we spent our holidays in Italy, mostly at my place. We had a week at the seaside and some trip here and there. Just sun, food and relax. I have learned that with small kids, this is the way to go for vacation, otherwise you come back more tired and stressed than you started.

How was your vacation? Where have you been? I am very curious about these things! Also, they provide good tips for future travels.

Ice-Cream-Brownie-Torta-SliceThis first half of the year has been though for many reasons and we really needed a break, which allowed us also to focus better on our future: at the moment I am busy looking for a new position and Maria got back to her job. Before the summer Maria was puzzled by the idea to open a bakery and she is currently trying to find a suitable place to start. She may have also much more time to bake for the blog and even more desserts for us! Yeahhh! As regard me, I have to tell you that with time I am more and more into food blogging and I have the temptation to dedicate my full time to it. It is hard work but it is real fun! I think it is fun to know always new people, engage with them, go around and look for food photos, get inspiration everywhere and see how people interact with your ideas. Blogging is also a way to see personal improvements and let your creativity run free.

Before going to vacation Maria asked me to participate more in the baking part. After thinking about it for a while I decided to give it a try. I will let you know how this is going pretty soon.

I did not know anything about this amazing world until one year ago but I love it and I am totally into it now. I have to say though that blogging about food is not as easy as I thought in the beginning, when I started. I remember I thought: ok, we bake a few great cakes, take some amazing photos, write about it and post it. That’s it! People will be interested in our website and with some luck we could earn those extra money that will allow us to move full time into blogging. Nowadays I think about it and laugh a bit on how I was naïve. Blogging is a FULL time job since the beginning! You need passion, dedication and above all it has to be fun.

Ice-Cream-Brownie-SliceIn the last few weeks I discovered a couple of excellent professional bloggers that are just the right examples of what I am talking about. HalfBakedHarvest and HeatherChristo. They are great food style bloggers that worked their butt off to be Pro. Well deserved, I have to say. I love their blogs! They upload new posts pretty often (more than once a week), are great photographers and bakers. Plus, they worked very well on the layout of their websites, write interesting posts and engage with people. This mix makes them superb!

Honestly, to be able to handle all the mentioned skills at a good level is extremely challenging but, hey, isn’t improving yourself part of the fun? Said that, along the way one should also develop his/her own style in baking, photographing and styling the food and the website. If everything go well and you “sell” your work properly, you will be a successful blogger, full of followers. In my opinion, even though there are basic rules to follow, there is no math to be a successful blogger.

Ice-Cream-Brownie-Sliced-CakeComing to our dessert Maria wanted to bake something for hot summer weather, ideally a refreshing ice cream. As I said before, the Swedish summer turned out to be not so warm so she thought to add some comforting brownie pieces on top and garnished with chocolate fudge sauce. The result is “Vanilla Ice Cream Cake with Brownie and Chocolate Fudge Sauce”. We already proposed other ice cream with vanilla before. I love them all and you can check them out: Citrus Vanilla Ice Cream, Kahlua Vanilla Ice Cream. Maria is very skilled with brownies as they are always nicely moist and chocolate rich, a pleasure for my mouth. Actually, our brownie dessert post is by far the most successful among our desserts with almost 2000 Pinterest shares. We are very proud of it and recommend you to try it out! As a plus we added a Chocolate Fudge Sauce on top, running through the brownies and down to the ice cream cake. Ice cream is great but let me say that with a luscious chocolate sauce is better. Enjoy it!

Vanilla Ice Cream with Brownies and Chocolate Fudge Sauce

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 4 hours

Yield: 8

Vanilla Ice Cream with Brownies and Chocolate Fudge Sauce


    For the Brownies:
  • 150 g butter
  • 2 dl sugar
  • 2 dl cacao
  • 2 eggs
  • 1 dl flour
  • a pinch of salt
  • For the Ice Cream:
  • 3 dl milk
  • 2 dl sugar
  • 5 dl cream
  • 1 tsp vanilla extract
  • For the Chocolate Fudge Sauce:
  • 2 tbsp butter
  • 1,5 dl golden syrup
  • 1,5 dl cream
  • ½ dl cacao
  • A pinch of salt


    For the Brownie:
  • Heat the oven to 160°C.
  • Melt the butter in a saucepan and mix it with sugar, cacao and salt in a bowl.
  • Add the eggs one at a time and mix gently with a spatula.
  • Add the flour and keep mixing with the spatula until well mixed.
  • Put a foil of baking sheet in a 20x20 cm baking pan.
  • Pour the mix in the baking pan and squeeze it in the oven for 20 minutes.
  • Let cool.
  • For the Ice Cream:
  • Add milk and sugar in a bowl and stir until the sugar is dissolved.
  • Add cream and vanilla extract and stir until mixed.
  • Freeze in your ice cream machine according to manufacturer instructions.
  • For the Chocolate Fudge Sauce:
  • Mix all ingredients in a small pot and let it simmer for a few minutes.
  • Let it cool in the fridge.
  • Assembly:
  • Cut the brownie, a circle of 16 cm and the rest in small square pieces.
  • Place the circle in a 16 cm baking pan.
  • Pour the vanilla ice cream on top and freeze for two, three hours.
  • Decorate with the the small brownie squares and pour chocolate fudge on top.