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Macaron Monday: Sticky Toffee Macarons and Rose & Cardamom Macarons

Ok, so the title is a stretch but I didnt feel like waiting until Friday to post this. I had a day off this week and spent it doing my favourite thing, sleeping making macarons. I made a single batch of mixture which I split in two to create pink shells for my rose & cardamom macarons and brown shells for my sticky toffee pudding macarons. Both are really good, but the sticky toffee pudding is unbelievable…

Macaron shells
150 g icing sugar
140 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Sift the almond meal and icing sugar, set aside in a large wide bowl.

Put the first lot of egg whites into your stand mixer.

Clip the sugar thermometer according to manufacturer’s instructions to a milk saucepan, put the water and caster sugar in and dissolve the sugar over a low heat. Leave it to heat up and don’t stir it.

Cook the sugar syrup until it reaches 70°C. You should monitor your sugar thermometer, and as it reaches this temperature, add the meringue powder to the egg whites and whisk in medium speed until it becomes frothy.

Once the sugar syrup has reached 118°C (soft ball stage), take the saucepan off the heat, keep the mixer speed on medium and slowly trickle the sugar syrup in, down the side of the bowl. Increase speed to high and whisk until the bowl is warm to touch, about 8 minutes.

Add the second lot of egg whites to the almond meal mix, then add the meringue and use a large spatula to thoroughly combine it. Continue mixing the mixture to soften the meringue. Don’t be afraid to slap the mixture down to achieve “macaronnage”, but don’t over do this.

Scoop half into a piping bag. I trace circles onto paper and place beneath my baking paper to get even rounds, but freehand it if you wish. Squeeze the mixture in the centre of the rounds and as it is close to filling the circle, stop squeezing and flick the tip from three o’clock to 6 o’clock. This ensures a smooth top.

Once done hold the baking tray firmly and give it a few sharp bangs on the counter to dislodge any air bubbles in the macarons. Then leave on the counter to rest for 30 minutes while a skin forms. This will ensure your macarons have nice ‘feet’.

I bake mine at 145°C, for 13 minutes. Check after 7 minutes and judge from there – when ready the macaron should peel easily from the paper without leaving any macaron behind.

Once out of the oven, I slide the baking paper onto a cold surface. This causes a thermal shock and will make it even easier to peel off.


Rose & Cardamom Filling Ingredients:

150g unsalted butter, softened
2 Cups Icing Sugar
2-3 Tbsp cream
Rose water to taste
Cardamom to taste

Beat the butter until smooth and pale. Gradually add the icing sugar, half a cup at a time, with enough of the cream to make a creamy mixture, beating between each addition until fluffy. Add the rose water and cardamom a little at a time tasting between each addition.

Transfer to a piping bag and pipe into the centre of one macaron shell before sandwiching it with another.  Repeat until all your Macarons are used up.


Sticky Toffee Pudding Filling Ingredients:

200g chopped dates
30g unsalted butter
1/4 tsp mixed spice
1 tbsp golden syrup
Few drops vanilla extract
60ml cream

Place the chopped dates, butter, spice, syrup and extract in a pan and just cover with a little water.  Cook gently, stirring occasionally for about 10 minutes until the liquids are absorbed.

Stir in the cream and mix well. Puree the mix in a blender or food processor and set aside to cool.

Transfer to a piping bag and pipe into the centre of one macaron shell before sandwiching it with another.  Repeat until all your Macarons are used up.


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One thought on “Macaron Monday: Sticky Toffee Macarons and Rose & Cardamom Macarons

  1. Pingback: Foodporn Friday: Cappucino Macarons & Raspberry Macarons | intermittentblogger

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