Kaya Macarons

One of my favourite childhood sandwich spreads was kaya – a spread very similar in flavour to salted caramel, except coconut-y in flavour. I decided to make some kaya macarons because I had some coconut cream available.

I made these with the French method with the oven just a bit too hot – the tops browned a little. Other than that though everything turned out the way I wanted it to. I decorated the shells with some dessicated coconut.

You can get the kaya recipe here. For the kaya buttercream, recipe is below:

50g butter, softened
50g kaya

Cream butter and add kaya until incorporated. Pipe into macaron shells.

Salted Nutella Mousse

I wanted to make something simple and sweet today and settled for some Nutella mousse. 3 ingredients – how much simpler can a recipe get?

Recipe below:

40g nutella
40g cream
Finishing salt, for garnishing

  1. Whip cream into soft peaks.
  2. Add nutella to the mix and continue whipping until firm peaks are achieved.
  3. Scoop or pipe into glasses.
  4. Sprinkle some salt of choice on top.

I decorated mine with a hazelnut and some black lava salt (the latest addition to my salt collection). The flakes were nice and big and I think the contrast is lovely. I love adding salt to my desserts these days – I feel it brings out the subtle flavours and cuts through the excessive sweetness.