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Fooderella makes...

Macaron Sunrise

Claudia Keller

I got a bottle of Espolòn Tequila from the generous Eileen from Coolbrandz. As much as I like to drink a good drop, I love using booze in my cooking and baking. I used this opportunity to try out a macaron set I bought. I wanted to make Tequila Sunrise Macarons, putting grenadine into the macarons and orange juice and Tequila into the buttercream filling. It worked. Almost... 

The silicon mat with macaron shapes worked brilliantly. I will not give you the recipe for the macaron batter, however, because I thought it did not work that well. I think the recipes uses too much almonds and the surface of the macarons was very wobbly even though the almonds were ground to a floury consistency. There must be better recipes around. Also, the baking time they gave was way off.  

I'm happy, though, to give you my recipe for the Tequila filling: 

First boil 1 dl orange juice with 1/2 cup confectioners sugar until it is reduced down to about 1/2 dl. Next, whisk 125g butter with 1/2 cup of confectioners sugar until the mix is fluffy and white. Add 2 tablespoons of the cold reduced orange juice bit by bit while continuing to whisk. Then - again bit by bit - whisk in 2 tablespoons of Tequila. Taste the buttercream to see if it can still take some Tequila and add more if needed. Fill your macarons with the Tequila buttercream and put aside. Mix the remaining orange juice with a splash of Tequila and add as much confectioners sugar as needed to get a runny enough sugar glaze. 

I was happy with the overall result even though the macarons are far from perfect. 

The macaron set was from Migros.  


And here they are, my Tequila Sunrise Macarons. Very tasty!