I was so super proud of myself when i accomplished making these Coffee Macarons with Salted Caramel Cream, a recipe from Donna Hay's 10th Birthday issue. I have tried packet mixes for them not to turn out the way I would have liked, but these made from scratch were perfection. Practice makes perfect.
I have decided to share the recipe but I highly recommend learning all the tips and tricks before you bake these. Thank you Donna Hay for teaching me and sharing your tips and tricks.
1 1/4 cups od icing sugar
1 cup almond meal
1/2 teaspoon instant coffee granules
1/2 teaspoon warm water
3 egg whites
I 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.
- Pre-heat oven to 150 degrees (300 F).
- Sift the icing sugar and almond meal into a bowl and mix to combine.
- Set aside.
- Place coffee and water in a bowl, mix to combine.
- Place egg whites and 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 almond mixture in 2 batches until smooth.
- Place in piping bag with a 1.5cm nozzle and pipe 7cm rounds onto baking trays lined with non stick baking paper.
- Lightly tap the trays on the counter top. This helps level out the macaron.
- Allow to stand for 20 minutes or until 'a skin forms' on the surface of each macaron.
- Reduce the oven temperature to 130 degrees and bake for 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 and place the other on top.
- Dust with cocoa (which I forgot to do) to serve.
Have you perfected the macaron?
Do you have a favourite recipe?