Sticky Toffee Pudding is as quintessentially British as Macarons are French, both have a place in my heart and now so do these Macarons that gloriously combine the two.
This is a new Macaron recipe, from a new book, Mad About Macarons, at first glance the book is fantastic. There are both traditional and unusual Macaron recipes, both savory and sweet and big and small. One of the best things about the book however is the Quick Reference Guide For Egg Whites, which coverts the basic Macaron recipe to fit any quantity of egg whites you may have, 150g, 100g, 50g, 60g and so on, this is so helpful and makes making small batches a breeze.
These Macarons taste unbelievable, the flavour is nothing short of perfect in my opinion and the Macaron shells have the perfect amount of chew. I would have preferred a slightly better pied (or foot) but all in all I was very happy with this recipe. I can't wait to try the Tiramisu Macarons, the Tutti Frutti Macarons and the Chocolate Caramel Macarons, hopefully now the holidays are nearly over I can get back into Mac Tweets, I've missed the last two.
Sticky Toffee Macarons - Recipe from Mad About Macarons
Makes about 40 medium sized Macarons.
For the Macarons:
150g egg whites
100g fine caster sugar
180g ground almonds
270g icing sugar
Line three flat baking sheets with greaseproof paper and set aside.
Sift together your ground almonds and powdered sugar.
Whisk the egg whites to glossy firm peaks adding the caster sugar gradually. If making coloured macarons, then add a dash of colouring towards the end of mixing.
Incorporate the beaten egg whites into the dry ingredients using a large spatula. Mix well.
(There is no need to fold the mixture)
Now work the mixture using your spatula or a plastic scraper, press down well going back and forward to press out the oxygen from the whites. Do this for no more than 5 minutes, until you have a smooth batter. The mixture should fall like a ribbon of the scraper.
Transfer your batter to a piping bag with a plain round tip and pipe rows of macarons.
Leave for about 30 minutes to set. While they are setting preheat the oven to 160C Fan setting, if you do not have a fan setting you may need to set the temperature slightly higher.
Bake in the centre of the oven for 10 -12 minutes.
When ready, leave on the baking tray to cool then carefully lift each macaron off with a palette knife.
For the Filling:
400g soft dates
60g unsalted butter
2 tbsp dark rum
1/2 tsp mixed spice
2 tbsp golden syrup
Few drops vanilla extract
120ml double cream
Place the chopped dates, butter, rum, 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.
Have an amazing New Year everyone, I can't thank you all enough for joining me on this, my first year of blogging. I can't wait to see what glorious bakes 2011 has in store, have a brilliant time what ever you're doing tonight and I will see you all next year.
x x x