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Fresh milk Macaroon Cupcakes

Macaroon Cupcakes

Fresh milk Macaroon Cupcakes
Baking time: 30-40 minutes
6 tbsp butter
1 cup castor sugar
1 large egg at room temperature
2 large egg whites, whipped
1 tsp vanilla essence
1 ½ cup flour
¼ cup desiccated coconut
¼ cup ground almonds
1 tsp baking powder
¾ cup Clover Fresh milk
For the marshmallow topping
3 large egg whites at room temp
1 tsp vanilla essence
¾ granulated sugar
¾ cup corn syrup or glucose syrup
1/3 cup of water
½ tsp cream of tartar
For the ganache
¼ cup Clover Fresh milk
200g milk chocolate, chopped
Toasted coconut flakes for garnish
Cream the butter with the sugar until pale in colour.  Beat in the whole egg and fold in the egg white. Add the vanilla essence. Fold in the flour, coconut, ground almonds and baking powder into the mixture then gradually add in the Clover Fresh milk.
Fill prepared cups with the batter. Bake for 20-30 minutes until skewers come out clean. Decorate with marshmallow topping and toasted coconut flakes.
To make the ganache
Bring the milk to the boil and pour over the chopped chocolate. Whisk until smooth and spread over the Macaroon cupcakes.
To make the marshmallow topping
Add water, sugar and corn syrup to a saucepan and stir to combine the ingredients.
Place over a medium to high heat and allow to boil until the temperature on a candy thermometer reads 240C. Watch carefully as it will burn easily and do not stir the mixture.
Add egg whites and cream or tartar to a mixing bowl and beat until soft peaks form.
Once the sugar is ready, remove from the heat and carefully pour into the egg white mixture in a steady stream, along the side of the mixing bowl whilst whisking, to slowly incorporate. The mixture will become fluffy and glossy.
Add the vanilla and mix just until incorporated. Remove from mixer and pour into a glass jar. This mixture can be refrigerated for several weeks. Use as topping over the ganache for the macaroon cupcakes.

Chocolate Macaron Shells
1 cup (100 grams) almond flour
3/4 cup (100 grams) powdered sugar
2 tablespoons (10 grams) cocoa powder
3 large egg whites (100 grams), room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Line two baking sheets with parchment paper or silicone baking mats.
You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through.
Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
In a large bowl, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. (As disgusting as it sounds it needs to look a bit like snot) add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out.
If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
Add the sifted almond/cocoa powder mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture.

Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava.
If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter.
If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.

Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 1/2" circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.
Preheat oven to 150 degrees.

Bake one tray of shells at a time for 20 minutes. Let them cool completely before removing the shells from the parchment paper or silicone mats.

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