Ingredients
| ESPRESSO CARAMEL | |
| 250ml cream | |
| 30ml espresso (1 shot) | |
| 230g sugar | |
| 50g glucose | |
| 40g white chocolate, roughly chopped | |
| 1 teaspoon flaky salt | |
| 90g cold unsalted butter, cut into 1cm cubes | |
| FRENCH MERINGUE MACARONS | |
| 130g ground almonds | |
| 10g cocoa powder | |
| 200g icing sugar | |
| 100g egg whites (about 3 large egg whites) | |
| 30g sugar | |
| ½ teaspoon yellow food colouring (optional) |
These delicate chocolate macarons are filled with a rich espresso caramel that balances sweetness with a hint of coffee bitterness. Crispy on the outside and soft and gooey in the centre, they are perfect for afternoon tea or make them in advance when you want a little special treat for your guests without turning on the oven at the last minute.
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Instructions
| 1. | ESPRESSO CARAMEL |
| 2. | Heat the cream and espresso in a small saucepan over a medium heat. |
| 3. | Remove from the heat as soon as it begins to simmer and set aside. |
| 4. | Put the sugar and glucose in a medium saucepan and heat over a medium heat until caramelised and amber in colour, about 5 minutes. |
| 5. | Reduce the heat to low and carefully whisk in the warm espresso cream a little at a time until smooth and glossy (the caramel will release hot steam when the cream is added). |
| 6. | Pour the hot caramel over the white chocolate and salt. |
| 7. | Let it sit for 1 minute, then whisk until smooth. |
| 8. | Whisk in the cold butter, one cube at a time, until fully incorporated. |
| 9. | Refrigerate until firm enough to pipe. |
| 10. | FRENCH MERINGUE MACARONS |
| 11. | Heat the oven to 150°C. |
| 12. | Line a baking tray with baking paper. |
| 13. | Blend the ground almonds, cocoa powder and icing sugar in a food processor until very fine. |
| 14. | Whisk the egg whites until foamy. |
| 15. | Add 15g sugar and whisk until slightly thickened, then add the remaining sugar and whisk for 5 minutes until glossy and stiff. |
| 16. | Add the food colouring, if using. |
| 17. | Gently fold in the dry ingredients until the batter is glossy and flows slowly. When lifted, it should fall back in a thick ribbon. |
| 18. | Transfer to a piping bag fitted with a 1cm round nozzle. |
| 19. | Pipe 3.5cm rounds, spaced 4cm apart. |
| 20. | Tap the tray to release air bubbles and rest for about 30 minutes, until a skin forms. |
| 21. | Bake for about 16 minutes then test by giving the macaron shells a gentle touch – if they do not wobble on their ‘feet’ (the ruffled base), they are done. |
| 22. | Cool completely before removing from the baking paper. |
| 23. | To assemble, pair shells of a similar size. |
| 24. | Pipe the espresso caramel onto one shell and sandwich with the other shell. |
| 25. | Refrigerate overnight for the best texture. |
| 26. | Store the assembled macarons in an airtight container in the fridge for up to a week or up to 1 month in the freezer. |
Recipes & food styling Kristy Sze Photography Tony Nyberg