Jill Colonna is the Macaron Queen of Paris and her book Mad about Macarons is full of fabulous recipes for macaron marvels like this gorgeous sticky toffee pudding macarons recipe that she’s shared with us…
See here for a basic macaron recipe…
150g organic egg whites
100g fine caster sugar
180g ground almonds
270g icing sugar
400g soft dates, pitted and chopped
60g unsalted organic butter
2 tbsps dark rum
½ tsp mixed spice powder
2 tbsps golden syrup (substitute 2 tbsps brown sugar if you can’t get golden syrup)
Few drops of vanilla extract
120ml (4 fl oz*) double cream
*US fluid ounces
1. Follow the basic macaron recipe, adding some brown colouring to achieve a good toffee colour.**
2. For the filling, place the chopped dates in a pan with the butter, rum, spices, syrup (or brown sugar) and vanilla extract and just cover with a little water. Cook gently, stirring occasionally for about 10 minutes until the liquids are absorbed.
3. Stir in the cream and mix well. Purée the mix in a blender or food processor and set aside to cool.
4. Transfer to a piping bag, arrange the macaron shells in pairs, pipe filling onto one shell of each pair and assemble.
5. Leave in the fridge for at least 24 hours before serving – if you can.
** Mad about Macarons by Jill Colonna is chock full of tips about the basic requirements of making macarons perfectly at home including aging the egg whites for up to 5 days in the fridge before using them.
Read our interview with Jill Colonna and find out her favourite patisseries and tea rooms in Paris.
Read our review of Mad about Macarons by Jill Colonna