Tag Archives: Mojito

Cocktail in a Macaron: Mojito

A friend who came up to visit from Wellington about ten days ago asked if I could show her how to make macarons when she was here.  Of course I agreed – it may be a little time-consuming, but I do love making macarons.  We just had to decide what flavour to go for.  Which, considering the near-endless possibilities when it comes to macarons flavours, wasn’t quite as straightforward as it might sound.  We wanted something colourful and for some reason green kept popping into my head, which I kept associating with mint.  And suddenly it struck me: mojito macarons!  Of course!!

There’s something so summery and refreshing about mojitos, and I love them.  They taste like they should be sipped on the beach or by the poolside, whilst on holiday.  It’s not the first time that I’ve made mojito-based baked goods – I made mojito cupcakes a while ago (which, incidentally, I thoroughly recommend if you’re also a mojito fan).  And I’ve actually made mojito macarons before, about a year and a half ago, but with a buttercream-based filling rather than the white chocolate ganache that I used this time.  The buttercream version was just a little too sweet when combined with the already sugary shells, so between the two I much prefer the ganache version.

My initial mojito macarons were made with bright minty green shells since half the fun of macarons is being able to make them all colourful, but it actually looked rather garish and I wasn’t happy with them (one of the reasons I never blogged about them).  I tried swirly shells for the first time when I made kir macarons a few weeks ago, and I loved the swirly shells so much that I decided that I wanted to try them again for these macarons.  The swirly idea turned out to be the perfect way to make the shells colourful without being lurid, and I really think it’s just the right amount of green.  What do you think?

I must confess that I totally forgot to add lime to the ganache.  I was so focused on the mint that the lime just completely slipped from my mind (woops).  So I’d suggest adding the zest of a small lime and about 1 tsp of juice to the ganache to make it more mojito-like, although despite the omission the macarons still tasted just like a mojito (albeit a rather sweet version) and felt all summery whilst we wait for summer to get its skates on and hurry over to the southern hemisphere…  I’m fed up of winter!

After my friend had left to go back to Wellington, packed off with a little box of macarons and the knowledge of how to make more, I looked up the blog challenge themes for this month.  Imagine my pleasant surprise when I read that the theme for this month’s We Should Cocoa, hosted by Choclette at the Chocolate Log Blog, is “cocktail-inspired” – a special theme chosen to celebrate two years of the challenge.  Happy birthday to We Should Cocoa!!!  Mojito macarons clearly fit the bill perfectly – the ganache is made of cocktail, white chocolate and cream – so I’m submitting them.  I then discovered a new blogging challenge started by Janine at Cake of the WeekBaking with Spirit which this month involves baking or cooking with “rum.”  I’ve already entered my banana, hazelnut and spiced rum upside-down cake but I’m also going to submit these macarons since they involve white rum which is just so different to spiced rum (no kidding).

Mojito macarons

Makes about 60 small macarons (so about 120 shells of 1.5/2 cm diameter)
Macaron shell recipe based on Mad About Macarons!
Ganache recipe by me

Whilst I forgot to add lime, it would make these even more mojito-y.  I’d suggest adding the zest of a small lime and 1 or 2 tsp of freshly-squeezed lime juice to the ganache at the same time as the rum, and decreasing the quantity of rum so that you’re only adding 40g total of liquid (excluding the cream), otherwise the ganache will be too liquidy to set.  Make sure you leave these at least 24h before eating them, in order to allow the ganache to soak into the shells a bit.  They’re best stored in an airtight box in the fridge – just remember to bring them out at least 30mins before eating them, so that you can appreciate the flavour fully!


For the macaron shells:
Green food colouring paste or gel (optional)
100g room temperature egg whites (take them out of the fridge 2h 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 24h before serving (I know, it’s difficult!  But so worth it!!)



Filed under Recipes, Sweet Foods

An April adventure at the St Andrews Farmers’ Market

I finally got myself organised and went to St Andrews Farmers’ Market for the first time last month, bringing home some fantastic cheddar, as well as some Mojito jelly from one of the condiments stands.  The cheese was eaten pretty rapidly, but I haven’t used the Mojito jelly yet, mostly because I wasn’t exactly sure what I wanted to do with it.  The man who I bought it from suggested simply serving it with lamb (as you would serve mint sauce), and the idea of Mojito lamb has been playing on my mind ever since, though I felt like it should be kept for a special occasion, so I hadn’t really pursued the idea further.

A special occasion presented itself on Saturday evening – Craig’s birthday dinner.  Perfect.  Conveniently, Saturday morning was also this month’s Farmers’ Market, so I decided that I’d get lamb from the market in the morning, and then it could marinate in the afternoon as necessary.  It all sounded like a great idea, but I just had to work out exactly how to do it.  None of my recipe books had anything remotely resembling Mojito lamb (the closest recipe I found was tequila chicken, and it really wasn’t very similar at all), and searching online wasn’t especially inspirational either.  When I stopped by Luvian’s (my local bottleshop) to get wine to go with it, Rich sounded rather unconvinced (though it might have helped if I’d known exactly how I was doing it – “uhm, well there will be rum, mint, sugar.  I’ll probably marinate it, oh ya, throw in some lime zest, too.  Might fry it, or roast it, depending on the cut, or something like that.  I have no idea what I’m serving it with, possibly couscous of some description.  And I haven’t decided what kind of rum I’m using yet either” probably isn’t the world’s best explanation).  Kudos to Rich for managing to make sense of my haphazard description, but I came out feeling distinctly doubtful of the whole thing.

By Saturday morning, I still wasn’t really sure what I was doing.  This resulted in a good 10 minutes of dithering in front of the lamb stand trying to decide which cut I wanted.  I like my meat cooked very rare (practically galloping off the plate in fact), Kat likes hers well done, and Craig likes his somewhere in-between.  A roast was never going to please everybody, so I went with leg steaks, so that they could all be fried for different lengths of time and (hopefully) everybody would be happy.  One of the fundamental rules of having people over for dinner (particularly when it’s a special occasion) is to have previously tested the recipe (which by default means you should have a recipe in the first place).  Consequently, I committed a serious dinner-hosting sin – when I eventually got around to doing the marinade a couple of hours before dinner, I very much made it all up as I went along (there was definitely no recipe, never mind a tried-and-tested one).  I’m not sure how, but thankfully it turned out fine.  More than fine actually – when fried, the lamb acquired a slightly caramelised flavour from the sugar, which was counter-balanced by the rum and lime zest, as well as the chilli and lime zest in the couscous that was served on the side.  Thank goodness!  Oh, and I should add that I completely forgot to add the Mojito jelly to the sauce as I’d originally thought I might.  Oops.

Mojito lamb

Serves 4
Recipe from my imagination

This is actually a fairly quick recipe to prepare, since everything is more or less just mixed together and left to marinate before frying.  I served it with couscous to which I had added a finely chopped de-seeded chilli pepper, the zest of 1 lime and about 5 finely chopped and sautéed shallots.


For the marinade:
150ml spiced rum (add more as you feel necessary)
50g demerrera sugar
15g fresh mint leaves, chopped
Zest of 1 lime (keep the lime, the juice is needed later)
4-5 tbsp olive oil

650g lamb leg steaks
Juice of 1 lime
Mint leaves to garnish (optional)


1.  Mix all the marinade ingredients together with some ground black pepper in a large dish or bowl.

2.  Trim any fatty bits off the lamb leg steaks and add them to the marinade, making sure that they are well coated.  Cover the dish or bowl with a lid or cling film and allow to marinate for at least 1 ½ hours in the fridge.

3.  When ready to cook, drain the steaks, though reserve the marinade.  Heat some olive oil in a large frying pan, and fry the leg steaks for several minutes on each side, until done to your liking (this will depend on the thickness of the steaks and also on your personal preference).

4.  Remove the steaks to a serving plate and cover with tin foil to keep them warm.  Deglaze the pan with the lime juice, then add the marinade and allow to simmer down for a few minutes.

5.  Serve the leg steaks garnished with some fresh mint (optional) with the Mojito sauce on the side (a bit like a gravy) and a shallot, chilli and lime couscous.


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Filed under Recipes, Savoury Foods

Cocktail in a cupcake: Mojito

In case you weren’t aware, yesterday was Valentine’s Day.  Now, I’m not a huge fan of Valentine’s Day.  This partially stems from a couple of incredibly awkward situations when I was still at school, but mostly it boils down the fact that I’m a little bit bitter and more than a little bit cynical.  (Though I’ll happily take any roses that unexpectedly come my way – they happen to be my favourite type of flower.  Which I realise is totally cliché.  And probably a little hypocritical, too.)

So the obvious way to ignore Valentine’s Day: cocktails and a James Bond film (we chose Goldfinger) with a couple of friends who share my cynicism.  A suitably non-pink cocktail: the Mojito.  And because we love baking: mojito cupcakes.  Oh yes…

These cupcakes turned out very rummy (would you have expected anything less?), and very yummy – the glaze and added rum soaks right into their centres.  As Kat put it, “I think these are my new favourite cupcakes!”

Mojito cupcakes

Makes 16 cupcakes
Recipe from BakeSpace

Adding rum after the glaze is totally optional, but let’s be honest, why wouldn’t you?  The recipe isn’t quite as time-consuming as it looks, mostly because the glaze can be prepared whilst the cupcakes are in the oven, and the icing whilst they are cooling.  I’m sure that if you used dark or spiced rum, the cupcakes would taste quite different, but equally yummy!


For the cupcakes:
225g butter, softened
200g brown sugar
230g self-raising flour
¼ tsp baking powder
4 eggs
Zest & juice of 1 lime
2 shots white rum
Handful fresh mint, chopped (or you can use 1 tbsp dried mint)

For the glaze:
5 tbsp white rum
Juice of 1 lime (about 2 tbsp)
2 tbsp brown sugar
A few leaves of fresh mint, finely chopped (or 1 tsp dried mint)
Further 8 tbsp white rum (optional)

For the icing:
85g butter, softened
185g icing sugar
Shot of white rum (perhaps a little extra…)
Zest & juice of ½ a lime (about 1 tbsp zest and 1 tbsp juice)
Brown sugar, to taste
Fresh mint, finely chopped (to decorate)


To make the cupcakes:
1. Preheat the oven to 180°C.  Line a muffin with tin with 16 paper cases or set out silicone moulds.

2.  Cream the butter and brown sugar together in a large bowl.  Add all the other batter ingredients and mix well.

3.  Spoon the batter evenly into the prepared cases and bake for 18-20 minutes.

To make the glaze:
4.  Whilst the cupcakes bake, mix the glaze ingredients together in a small saucepan.  Set on a low heat and allow to simmer for about 5 minutes until a little syrupy.

5.  When the cupcakes are done, remove from the oven, poke a few holes into the tops of each (I used a pointy chopstick) and about 1 tsp of the glaze per cupcake into them.  Spoon in about ½ tsp of extra rum over the top of the glaze (optional, but so good).  Allow the cupcakes to cool on a wire rack.

To make the icing:
6.  Cream the butter and icing sugar (be prepared for an icing sugar explosion).  Add the rest of the icing ingredients (except the chopped mint) and continue mixing until smooth.

7.  Pipe the icing over each cupcake once they have fully cooled.  Sprinkle with some freshly-chopped mint to garnish before serving.

Enjoy!  (Responsibly, of course…  Ahem.)

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Filed under Ramblings, Recipes, Sweet Foods