Butterscotch Macarons
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Delicate French meringue-based cookies sandwiched with a rich butterscotch filling.
Ella x
Ingredients
- 150 gground almonds
- 200 gconfectioner's sugar
- 2 eggegg whites
- 150 ggranulated sugar
- 100 gunsalted butter
- 100 mLbutterscotch syrup
- 5 gfleur de sel
- 1 gsalt
- 150 mLwater
- 1 gfood colouring
- 1 mLalcohol extract
Detail level
Instructions
- 1
Preheat the oven to 140°C (285°F) and line a baking sheet with parchment paper.
Tip: Optional: Use a stand mixer for egg whites.
- 2
Sift almond flour and confectioner's sugar into a bowl and set aside.
Tip: Use a fine-mesh sieve to ensure even sifting.
- 3
In a separate bowl, whip egg whites until stiff peaks form.
Tip: Use an electric mixer for best results.
- 4
Gradually add granulated sugar to egg whites and whip until combined.
Tip: Use a spatula to scrape down the sides of the bowl.
- 5
Sift sifted almond flour mixture into whipped egg mixture and fold until just combined.
Tip: Be careful not to overmix.
- 6
Pipe onto prepared baking sheet and tap to remove air bubbles.
- 7
Tap baking sheet gently to remove air bubbles and allow to sit for 30 minutes.
Tip: This step is crucial for even baking.
- 8
Bake for 15-20 minutes or until edges are lightly golden.
Tip: Use a timer to ensure even baking.
- 9
Allow macarons to cool completely before filling with butterscotch syrup.
Tip: Use a pastry brush to remove any excess syrup.
- 10
To make butterscotch syrup, combine butterscotch syrup, water, and food colouring in a saucepan.
Tip: Heat over low heat, stirring constantly.
- 11
Bring mixture to a simmer and cook for 5-7 minutes or until syrup has thickened.
Tip: Remove from heat and stir in alcohol extract.
- 12
Allow syrup to cool before filling macarons.
Tip: Use a piping bag to fill and assemble the macarons.
- 13
Serve immediately and store any leftovers in an airtight container.
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