Crunchy Nut Macarons

The creation of these macarons came after viewing my all-time beloved documentary series on Netflix, Chef’s Table. In awe of Christina Tosi and completely obsessed with the concept of Milk Bar, it only seemed right that I then on set to include cereal or cookie dough into every other meal of my life.

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Et voilà, welcome to the blog post for my FAVOURITE ORIGINAL RECIPE TO DATE ❤

I love cereal. Crunchy Nut is a particular fave of mine, because it is SUPER crunchy, has a caramalised peanut flavour which is so moreish, and probably because it’s overly sugar laden.

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For this recipe I’ve taken my classic macaron shells, stuffed them with a smooth peanut-butter buttercream (RIDICULOUS), a homemade salted caramel centre, and coated in crunchy nut flakes. I can’t properly describe how beautiful this combination is, both in terms of flavour and texture. The slightly chewy macaron shells melt in the mouth, along with the combination of silky peanut buttercream and sticky salted caramel, which is finished with a crisp crunch of cereal crumb.

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YUM.

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I hope you enjoy this recipe as much as I do! Please leave any questions in the comments below, and if you haven’t already I really recommend watching all of the Chef’s Table series on Netflix, in particular the pastry series ❤

Ingredients:

  • 130g ground almonds
  • 130g icing sugar
  • 90g caster sugar
  • 100g egg whites, ideally separated and left in the fridge over night – but sometimes I forget!
  • A pinch of salt
  • A touch of food colouring gel if you want to colour your shells
  • 125 icing sugar
  • 100g peanut butter – I like Sun Pat or Pip & Nut 🙂
  • 55g butter, softened
  • A splash of milk
  • 1 tsp. vanilla extract
  • 50g Crunchy Nut Cornflakes
  • 1 portion of homemade salted caramel OR a tin of salted caramel sauce

 

Method: 

  1. Line 2 baking trays with parchment paper or a silicon mat.
  2. Sift together your ground almonds and icing sugar (the 130g batch) together into a bowl, discarding large lumps and replace with some more ground almond! I also like to give my ground almonds and icing sugar a whizz in the food processor – so the consistency is super fine.
  3. In a clean glass bowl, whisk your egg whites until foamy and frothy. Add you salt and continue to whisk until ‘soft peaks’ – this is when the egg whites are starting to get thicker, but don’t yet retain their shape. Add your caster sugar in 3 stages and continue to whisk until you get a nice glossy meringue – I would say for another 2 or 3 minutes.
  4. If you want to colour your macaron shells, add a blob of food colouring gel to your egg whites at this stage.
  5. Next, add 1/3 of the almond mix into the egg whites and fold with a spatula. With your spatula make figures of 8 patterns, scooping the ground almond mix around and down in the meringue. You don’t have to be too delicate at this stage!
  6. Add the rest of the almond mix and continue to fold gently. This stage is called ‘Macaronage’, and is so critical!
    1. Stop folding when your macaronage has a ‘lava-like’ or honey consistency – this consistency is thinner than I had ever been achieving before I started using Mimi’s recipe. Another great tip is to draw out a figure of 8 into the macaronage with your spatula – if the trails of the macaronage mix stay in place then it is ready (see pic below). Check this if you’re at all worried! 🙂
  7. Next, fill up your piping bag, and pipe the macaron mixture into equal sized circles.
  8. After piping, bang your tray on top of your work surface… by tap I mean actually hit your baking tray down onto the surface with quite a force. This is to get rid of any air bubbles in your shells which cause cracking when baking. I tap my tray about 3 or 4 times, but try not to get carried away..!
  9. If there are any visible air bubbles on the surface of your macarons, pop them with a toothpick.
  10. Next, turn on your oven to 160°C.
  11. Leave your macaron shells to rest on a work surface for around 30 mins. This is so your shell’s develop a ‘skin’, which allows little macaron ‘feet’ to form when baking. I have always rested my macarons, although some cookery books will miss out this step. You’re looking for the appearance of your shells to become matte and not shiny on the surface, this could take 15 mins, or even 45!
  12. Place one baking tray into the oven at a time, and bake for 12-14mins. Your macarons should have little feet forming, and turn a very pale golden colour.
  13. Gently remove the shells from your baking parchment, and leave to cool.
  14. Now it’s time to make the buttercream! Beat together the softened butter and half of the sifted icing sugar in a large bowl. Once consistent, sift in the remaining icing sugar and beat again.
  15. Add in your peanut butter and a splash of milk, until you obtain a smooth silky buttercream – if it’t too stiff add a touch more milk.
  16. Place your buttercream into a piping bag fitted with a round nozzle, and pop to onside.
  17. Next, crush up your crunchy nut cornflakes – I popped mine in a sandwich bag and hit them with a rolling-pin. Place into a small shallow dish once they’ve broken down a little.
  18. Pair up your shells that have the same size (sometimes mine vary slightly), to make a top and bottom of the macaron.
  19. To assemble your macarons, pipe a blob of buttercream (roughly covering 3/4 of the surface of the shell) into the centre of one of the pairs of macaron shells.
  20. Add a small spoonful of caramel on top of the buttercream.
  21. Place the paired shell on-top of each buttercream to form a beautiful macaron.
  22. Finally, take your filled macarons and roll them around in the crunchy nut tray, coating the buttercream completely in cereal nuggets.
  23. EAT !!!🙂

Lots of Love, Sofia xxx ❤ ❤ ❤

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