Adriano Zumbo Packet Mix Macaron and Brownie Review

Adriano Zumbo Salted Caramel and Passionfruit Macaron mixes, plus chocolate brownie mix

Join me on Facebook

We love Adriano Zumbo here in Australia, the Sydney based patissier has been proclaimed the king of macarons by those far and wide that have tasted his perfectly pretty, often exciting macarons and pastry creations. 

Now we can have a little bit of Zumbo at home with the release of Adriano Zumbo packet baking mixes. 

I usually bake from scratch and I don't have that much experience using packet mixes so I called in a "non baking friend" to try out the macaron mixes.

First a look at in what's in the box:

 

In the Salted Caramel Macaron box (pictured) there is Caramel meringue mix, Almond meal mix, and Caramel filling sachet. Two piping bags are included, one for the macaron and one for the filling. Ditto the Passionfruit but passionfruit flavoured and the brownies contain the batter mix and choc chunks.

There is a template ring so you can mark out your circles on your baking paper. You can also go to the website and download a template sheet if you, ummm "can't find a pencil??" Seriously, a lot of thought and time has gone into developing these products, from the funky packaging to video web links to help you along the way and as for the macarons lets see what a self professed non-baker can do.

I was surprised how quickly my friend was able to use an electric hand mixer make the meringue (with cold water), sift/fold and pulse in the almond meal and then piped perfect macaron circles (I did ask about their piping technique and they said "I do watch MasterChef") and baked the following...

Goodness, how perfect are these shells!!

Here they are Passionfruit complete with filling and the caramel....

I know you will be tempted to eat them straight away (and they do taste great), but do try saving them overnight to end up with the squidgy authentic macaron experience.

Still not feeling confident baking macs... you always scan the side of the macaron mix box to watch videos.

Alternatively head over to Zumbo Baking where you will find helpful videos to assist you in your baking.

More of a chocolate fan? The Adriano Zumbo range includes, chocolate brownie and choc mud mirror cake (couldn't get this one for the review). 

A quick look at the brownies... you will have this mix together in a couple of minutes... hand mix with a spoon, pour into a lined tray and viola see what you get! Served warm with ice-cream for your next family get together.

Dark and delicious chocolate brownies from the Adriano Zumbo Chocolate Brownie Mix

Happy Baking :) 

You might also be interested in liquorice ice-cream

or Bundy Banana cupcakes with toffee toppers

Brownies, Brownies, Brownies

Come join me on Facebook  Competition day today, scroll down for you chance to win 'Cookie Swap'!!

It's official, I never want to eat a brownie again!! Well, at least for a month or two... phew, all this brownie taste testing was tough, but someone's gotta do it. 

Brownies are so subjective aren't they? Fudgy, cakey, with nuts or with out. Are you a purist or perhaps you prefer to add choc chunks, caramel swirls or fresh raspberries. Then there is the edges, do you always go for the gooey centre bit or do you like the sugar crisp edges? And yes, some of you will even prefer your brownies frosted.

Lets have a look a few different brownies... all recipes were baked on two separate occasions, all brownies improved after resting/refrigeration period... in other words "yummier the next day". 

'Robert's Absolute Best Brownies' is from David Lebovitz's excellent 'Ready for Dessert: My Best Recipes', I baked it once with nuts as per the recipe and once with chocolate on top for my hubby. This was my favourite brownie, albeit I think more of a chocolate slice than what I'd consider a true brownie. A little piece with coffee was "just right". 

Then on to Australian style brownies where we go tend to forgo the sugary crust for soft brown sugar finish. Ideal if you need a flat top to decorate your brownie. Pop over to Donna Hay's official site for her brownie recipe or try Gary Mehigan's Triple Chocolate Brownies from Australian MasterChef ...

Gary Mehigan’s Triple Chocolate Brownies

MasterChef magazine March, 2011

Ingredients

150g (5.29 oz)  unsalted butter, chopped
150g (5.29 oz) dark chocolate, finely chopped

plus an extra 150g (5.29 oz) dark chocolate, cut into chunks

100g (3.5 oz) milk chocolate, cut into chunks

100g (3.5 oz) white chocolate cut into chunks 

4 eggs, room temperature

330g (11.64 oz) brown sugar

1 tsp pure vanilla essence (extract)

150g (1 cup) self raising flour (self rising)

Method

Preheat oven to 180C (350F).

Grease and line a 20cm x 30cm (approx 8 x 12 inches) slice pan.

Place butter, finely chopped dark chocolate and tablespoons of water in a small pan.

Stir over low heat for 3 minutes or until melted, then transfer to a bowl.

Whisk in eggs, sugar and vanilla. Sift in flour, then fold in the remaining chocolate.

Spoon batter into pan and then bake for 35 minutes, or until firm around the edges but soft in the centre.

Cool for 10 minutes, then refrigerate for 2 hours or until chilled.

With brownies being quintessentially American, then that would make peanut butter and jam (jelly) triply so, or so I thought but not all family members agreed.

'Chewy, Gooey, Crispy, Crunchy melt in your mouth cookies' isn't just a fabulous book title, it's written by a fabulous cook 'Alice Medrich' author of 'Pure Dessert' and the gorgeous 'Chocolat: extraordinary chocolate desserts' amongst others. 

I've made several of the brownies from this book, all good... the cocoa brownies I baked to the recipe the first time and the second time I decided to swirl through some peanut butter and raspberry jam.

My husband Mark loved these!! My step son Daniel thought "they were just wrong" and picked away the peanut and jam to eat the fudgy chocolate brownie. Can't please them all ;)

 the unassuming brownie voted "best" by my husband and step son

Almost didn't buy 'Cookie Swap', Amazon kept putting it in my recommendations where I'd glance at it and think "don't like the cover", "don't have cookie swaps in Australia". Then it triggered (in my brain that is) where I knew the name 'Lauren Chattman' from, she is the co-author of 'Dessert University' one of my favourite dessert books by Roland Mesnier former White House pastry chef. So I popped it in the cart and I'm glad I did, because from page 55 of this book comes a brownie recipe that they both my husband and step son voted "best" brownie. We have made the 'Incredibly Fudgy Brownies' numerous times, so has my best friends daughter Emma, we all love it.

Would you like to win a copy of 'Cookie Swap'? I have three copies up for grabs...

For you chance to win just leave a comment here on the blog or on facebook:

25 words or less "Your favourite brownie and why?" or perhaps a killer brownie recipe I should try? Competition drawn Monday 14th November.

If you missed the 'Fat Witch Brownies' book review it's here 

or Choc Orange Brownie Cupcake

Happy Baking :)