Monday, November 14, 2011

baking couture COFFEE MACARONS WITH SALTED CARAMEL CREAM


I am so proud of myself. I have tried making macarons before with a packet mix and from a recipe. But 
with Donna Hay's 10th birthday collectors issue magazine I have achieved the ultimate macaron. They say practice makes perfect.......

I have to share this gorgeous recipe but you will have to buy or download the Donna Hay app for all the tips 
and tricks.

coffee macarons with salted caramel cream

1 1/4 cups icing sugar
1 cup almond meal
1/2 teaspoon instant coffee granules
1/2 teaspoon warm water
3 egg whites
1 tablespoon brown sugar
cocoa, for dusting
salted caramel cream
125g butter, softened
1/2 cup almond meal
2 tablespoons golden syrup
1/4 teaspoon salt

To make caramel cream, place butter in an electric mixer and beat until pale and creamy. Add the sugar and beat until light and fluffy. Add the almond meal, golden syrup and salt and beat until combined. Place the mixture in a piping bag and  refrigerate until needed.

Preheat the oven to 150 degrees celsius (300 F). Sift the icing sugar and almond meal into a bowl and 
mix to combine. Set aside. Place the coffee and water in a bowl and mix to combine. Place egg whites 
and in coffee in an electric mixer and whisk on high for 30 seconds. Add the brown sugar and whisk for a further 10 minutes until stiff peaks form. Fold through the almond meal mixture in 2 batches until smooth.

Place in piping bag with a 1 1/2 cm nozzle and pipe 7cm rounds onto baking trays lined with non-stick 
baking paper. Lightly tap the trays. Allow to stand for 20 minutes or until a 'skin' forms on the macorons. 

Dust with cocoa. (oops I forgot to do that). Reduce temperature to 130 degrees celsius (260 F) and bake for 19-20 minutes or until crisp on the outside and moist in the centre. Cool completely on trays. Pipe the butter cream onto half the macarons. Dust with cocoa to serve.



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