Mad about Opéra Macarons

Opera Macarons

These delightfully pale macarons were inspired by the opéra cake, a cake made popular by the well-known Dalloyau Parisian pâtisserie more than 50 years ago.

The opéra cake, or Clichy cake (named after Louis Clichy who supposedly created this cake), is an elegant mulit-layered cake made up of several thin layers of joconde (an almond sponge cake), a layer or two of coffee buttercream, a layer of chocolate ganache and a topping of chocolate glaze.

              Opera Macarons

Since macarons have at least 2 similar components (almonds, buttercream or chocolate ganache) to the classic opéra, I though it would be an interesting experiment to “port” the combination of flavours in the cake to macarons.

Opera Macarons

For the shells I experimented with ground hazelnuts, which have a much stronger flavour than almonds. I especially love the contrast of the tiny flecks of dark brown hazelnut skin against the pale creamy colour of the shells. The macarons were then sandwiched with an expresso-flavoured italian meringue buttercream and a chocolate ganache centre.

Opera Macaron Anatomy

The resulting macaron was a wonderful combination of flavours and textures - nutty & chewy hazelnut macarons, aromatic & fluffy expresso buttercream and decadently rich dark chocolate ganache. Wildly addictive, even for a non-coffee drinker like me!

[Latest Update: 1 May 2007] Available for Purchase: 1.5″ - 2″ macarons @ S$2.00 each (min purchase of 28 macarons, choice of 3 flavours per order of 28). Please see this post for other flavours or click here. Gift box packaging available @ a nominal cost.

8 Responses to “Mad about Opéra Macarons”

  1. Maggie Says:

    Those are the most wonderful looking macarons I have ever seen! Great job.

  2. Jennifer Says:

    I would like to order yr macarons. pls check yr email.

  3. landa Says:

    These look delicious. I have a question. I am just a home baker but this has me stumped. How do you keep them from getting hollow?

  4. Karen Says:

    Hi Landa. I’m a home baker too. :) I get them occasionally too and I’m not sure why, although I suspect that it may be due to the ratio of dry to wet ingredients. If there is too much wet ingredients (like lemon juice or rose syrup), it tends to have this problem. I have never encountered this problem with cocoa macaron shells which includes cocoa powder (more dry ingredients).

  5. landa Says:

    Thanks. Now that I think about it. I have never had a chocolate macaroon be hollow. :D

  6. Helen Says:

    I just found you blog and I think I am in love! Your talent and eye for design are flawless. Count me as a regular reader now!

  7. Karen Says:

    Thanks, Helen! I’m love the photographs of the Raspberry Rhubard Mille Feuilles on your blog. They’re beautiful. I’ll really ought to give the PH puff pastry recipe a go soon.

  8. Shari Says:

    These macarons look heavenly! I love the chocolate ganache center. I just found your site through Cakespy, and now I’m going to have to get another coffee and wander around a bit! Looks great!
    Shari@Whisk: a food blog

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