Jaffa cake macarons from Great British Chefs - Chef Recipes by Graham Hornigold

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on June 17, 2019

    These were one of the most complicated desserts I have ever made, with 4 elements and requiring 4 new ingredients I had never worked with before (glucose, citric acid, pectin jaune and mandarin puree). But they were so worth it (and I learned a lot in the process). Not being a professional chef I could not find pectin jaune or mandarin puree in small sizes but Pomona pectin and tangerine juice worked just as well. I did the traditional Jaffa cake hatch on top rather than brushing with glitter. They were a wonderful combo of sweet crisp/gooey macaron, tart orange jelly, rich orange chocolate ganache and crisp chocolate topping. People at the party I served them at said they were Jaffa cakes x 100. Very satisfying project.

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