Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

We make this recipe in both my Cooking Class - Macarons and Kids in the Kitchen, Fun Stuff - Macaron Cooking class list.

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Lets make the pink shells first. If you would like to learn how to make your pink shells visit the Macaron Shells - pink 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 to cool and harden. This will be the surprise centre 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 yesturday for today.


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

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