Photo Credit: MaMa Jin Kitchen
24 Macarons ShellsINGREDIENTS
3 Egg Whites
¼ cup white sugar
2 cups icing sugar
1 cup almond flour
pinch of salt
Preheat the oven to 220°C fan-forced.
1.Beat egg whites until foamy, then add salt and white sugar for 8-10 mins.
2.Whip until they form a peak that stands upright.
3.Then add the Coffee Essences.
4.Sift almond flour, and icing sugar.
5.Fold the almond flour and icing sugar mixture into the egg white mixture.
6.Transfer batter to a pastry bag.
7.Pipe out 1 inch rounds on a baking sheet lined with baking paper.
8.tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
9.Let them sit out for 20 to 30mins
10.Bake for 20 mins.
11.Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.
Salted Caramel Cream
100g caster sugar
1/2 cup cream
3g sea salt
100g butter
Salted Caramel Cream
1.Place sugar in a saucepan. Heat over medium heat, stirring, until sugar dissolves and turns caramel in colour. Meanwhile, heat cream in the microwave for 30 seconds.
2.When sugar has melted, pour cream into the pot and stir until well combined.
3.Remove from heat, stir in the salt, then leave to half cool
4.Add the butter slowly and stir continuously to combine completely. Once combined, allow to cool completely.
5.Beat the mixture until it becomes light and pale.