These delicate French treats get a Middle East twist with sticky date macarons are filled with date caramel and whipped white chocolate ganache!
Sticky Date Macarons
2020-05-12 15:42:06
Yields 24
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Macaron
- 150g ground almonds
- 150g icing sugar
- pinch of salt
- 110g egg whites (divided in half), at room temperature
- Brown food colouring
- 150g brown sugar
- 40ml water
- Filling
- 85g pitted fresh dates
- 40g muscovado sugar
- 60ml (1/4 cup) milk
- 100g good-quality white chocolate, chopped
- 100g cream
Instructions
- Line 2 x baking trays with baking paper.
- Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
- Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside.
- Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
- Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.
- Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
- Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.
- Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
- Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
- When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
- To make the date caramel, place the dates, muscovado and milk in a blender and blend until smooth.
- To make the ganache, place the chopped chocolate in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature.
- Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
- Place the ganache in a piping bag fitted with a small star nozzle and pipe a ring of buttercream on half of the macarons. Spoon the date caramel in the middle and sandwich together.
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