Butterscotch Macarons

Instructions

1. 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. 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. 3

   In a separate bowl, whip egg whites until stiff peaks form.

   Tip: Use an electric mixer for best results.

4. 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. 5

   Sift sifted almond flour mixture into whipped egg mixture and fold until just combined.

   Tip: Be careful not to overmix.

6. 6

   Pipe onto prepared baking sheet and tap to remove air bubbles.

7. 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. 8

   Bake for 15-20 minutes or until edges are lightly golden.

   Tip: Use a timer to ensure even baking.

9. 9

   Allow macarons to cool completely before filling with butterscotch syrup.

   Tip: Use a pastry brush to remove any excess syrup.

10. 10

    To make butterscotch syrup, combine butterscotch syrup, water, and food colouring in a saucepan.

    Tip: Heat over low heat, stirring constantly.

11. 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. 12

    Allow syrup to cool before filling macarons.

    Tip: Use a piping bag to fill and assemble the macarons.

13. 13

    Serve immediately and store any leftovers in an airtight container.