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Milk tart Macarons

Milk tart Macarons

Milk tart Macarons

120g ground almonds
200g icing sugar
Pinch of cream of tartar
100g egg whites (3 large eggs)
35g castor sugar
5ml vanilla paste
1/2tsp cinnamon

Milk tart ganache
2 cups white chocolate
1 cup Milk tart liqueur( Tant Sannie Se Melktert cream liqueur)

Preheat the oven 150C. Line about 2-3 baking trays with baking paper.
Sift together the ground almonds and icing sugar. Add the egg whites and cream of tartar to a bowl of a stand mixer and beat on low speed. Once the eggs are foamy add the vanilla and cinnamon and start sprinkling in the sugar . increase the speed to medium and beat to stiff glossy peaks.
Add about a ¼ of the almond and icing sugar mixture and gently fold through until no streaks remain. Continue to add in quarters and folding through. The batter should be the consistency of molten lava.
Pour into piping bags fitted with a straight/plain nozzle. Pipe 2cm rounds of the batter onto the baking paper, leaving enough space to spread. Tap the baking tray firmly on your kitchen counter from about a 20cm height do this about three times. Allow the macarons to rest at room temperature for 30minutes. Bake at 150C for 15-20minutes. If the tops are firm and no longer move away from the bottom then they are ready!

For the ganache
Place the chocolate in a medium glass bowl. Heat the liqueur by bringing it to a simmer or heat in the microwave for about 1-2 minutes. Pour the hot liqueur over the chocolate and allow to stand for 1 minute. Mix until smooth and all the chocolate is melted. Allow to cool before whipping on high speed with a hand mixer.
Place in a piping bag and sandwich two macarons together with the ganache.

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