When Sugar and Crumbs announced on their Facebook page that they were looking for bloggers to review their new range of naturally flavoured icing sugars being launched this week, I eagerly put my hand up and said “me me me!” I am a big fan of Sugar and Crumbs products – see my previous posts raving about their coconut lime and cherry bakewell icing sugars and the amazing coconut cocoa powder here and here 🙂
First up is the brand new chocolate milkshake icing sugar – when I opened the packet I couldn’t resist dipping my finger in to have a little taste. It has a mild, creamy chocolate flavour – something I imagine would go down very well with children or anyone who isn’t keen on dark chocolate (like my hubby.)
The resealable packaging is a pretty shade of pink and it all looks very appealing. There is a recipe for buttercream on the back which is very useful. There is also a little section telling you all about other flavours in the range – I really like the sound of the chilli bomb chocolate icing sugar and the chocolate orange cocoa powder.
One thing I really love about Sugar and Crumbs icing sugar – and I’ve mentioned this before – is how finely textured it is – there isn’t a clump in the packet. It really does make the dreamiest, featherlight buttercream ever.
I was thinking of making a chocolate milkshake inspired traybake but I really fancied having a go at chocolate macarons. I’m really glad I made these – they are little mouthfuls of heaven. The chocolate flavour isn’t too rich and the contrast between the slightly chewy macaron and the chocolate milkshake buttercream is extremely good. It’s difficult to stop at just one, believe me I’ve tried!
Visit the Sugar and Crumbs website to view the whole range of naturally
flavored icing sugars and cocoa powders which includes the three new flavours chocolate milkshake, jaffa twist and black forest.
Chocolate Milkshake Macarons
Makes around 30 little macarons
Recipe and photographs by Nickki of “something sweet, something savoury”
125g Sugar and Crumbs chocolate milkshake icing sugar
One tablespoon cocoa powder
125g ground almonds
4 egg whites, at room temperature
125g caster sugar
Sieve together the icing sugar, cocoa powder and ground almonds. In a mixer, whisk the egg whites until they form soft peaks. Slowly add the caster sugar, a tablespoonful at a time, until the meringue is shiny and stiff. Carefully fold in the icing sugar mixture with a large metal spoon, taking great care not to overmix or you’ll knock all the air out of the mixture and your macarons won’t rise. Spoon the mixture into a piping bag fitted with a plain 1cm nozzle. Pipe little rounds of the mixture onto the lined baking trays. Smack the tray down on the work surface a couple of times to release any trapped air bubbles. Leave the macarons uncovered for up to one hour, or until they have developed a skin. Place in the oven and bake for 20-25 minutes or until the macarons peel easily off the baking paper. Remove from the oven and leave to cool.
Chocolate milkshake buttercream
150g Sugar and Crumbs chocolate milkshake icing sugar
1/2 tbsp milk
Cream the above ingredients together until very light and fluffy. Spoon into a piping bag fitted with a star nozzle and pipe a little swirl on each macaroon.
More baking with Sugar and Crumbs later this week!
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