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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


We make this recipe in my Cooking Class - Macarons, as well as macarons, appearing on the High Tea menu.

strawberry bubblegum macaron

Let's make the pink macaron shells first. To learn how to make your pink shells visit the Macaron - How to make pink shells recipe.

Strawberry Bubblegum filling


20 grams white chocolate

50 grams popping candy

150 grams strawberry puree

30 grams Hubba Bubba bubblegum

250 grams white chocolate, finely chopped

100 grams unsalted butter, finely chopped


Melt 20 grams of white chocolate to 30oC. Add popping candy and mix to combine.

Spread the mixture out onto non-stick baking paper. Allow cooling to harden. This will be the surprise center of the macaron.

Heat strawberry puree and bubblegum in a small saucepan over a medium heat and cook until the bubblegum softens.

Blitz with a stick blender.

Put 250 grams of white chocolate in a heatproof bowl. Pour the hot strawberry/bubblegum mixture over and set aside until melted.

Mix well to combine.

Cool to 50oC and pour into a bowl with the finely chopped butter.

Use the stick blender again to blitz the ingredients together.

Put mixture into a piping bag with a 7 mm nozzle.

Refrigerate until needed. It is a good idea to have made this filling yesterday for today.


PS I would like to knowledge Adriano Zumbo for his help with the base for this recipe.

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