Description
Delightfully sweet and crunchy Toffee Macarons with a luscious homemade toffee filling, dipped in rich melted chocolate and topped with crunchy toffee bits.
Ingredients
Scale
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- 1 can condensed milk (397 grams, 14 oz)
- 5 oz soft caramel candies, unwrapped (141 grams)
- 1 tbsp unsalted butter
- 3 oz chocolate chips or coating chocolate (85 grams)
- 1/3 cup toffee bits
Instructions
- Measure and sift together the powdered sugar and almond flour. Set aside. Gather egg whites and granulated sugar for making the meringue.
- In a heatproof bowl over barely simmering water, whisk egg whites and granulated sugar until frothy and sugar is melted. Remove from heat and whisk with a stand mixer starting low, increasing to medium, then high speed until stiff, glossy peaks form.
- Gently fold the sifted almond flour and powdered sugar into the meringue using a spatula, forming a letter J motion. Add food coloring if desired. Continue folding until the batter is glossy with a thick-flowing consistency, performing the ‘figure 8’ and ‘teaspoon’ tests to ensure correct texture.
- Transfer batter to a piping bag fitted with a large round tip. Pipe 1 1/2 inch circles onto parchment-lined baking sheets, tapping trays to release air bubbles. Let shells rest 20-40 minutes at room temperature until surface is dry to touch.
- Preheat oven to 300°F (150°C). Bake macarons one tray at a time for 15-20 minutes, rotating trays every 5 minutes. Shells should develop feet and a deeper color, and not be jiggly when done. Cool completely before filling.
- In a small saucepan, combine condensed milk, caramels, and butter. Cook over low-medium heat, stirring constantly until mixture comes to a boil. Reduce heat to low and cook for 10-15 minutes until thick and fudgy, testing by running spatula through mixture. Allow to cool to room temperature.
- Fill a piping bag with cooled toffee filling. Pipe a generous amount onto a macaron shell, sandwich with another shell.
- Dip each assembled macaron halfway into melted chocolate. Sprinkle with toffee bits while the chocolate is still wet. Place on a rack or parchment to set.
- Refrigerate macarons overnight to mature. Serve at room temperature after sitting out for a few minutes. Store covered in the fridge up to 7 days or freeze in an airtight container for up to 1 month.
Notes
- Perfect for special occasions or an indulgent treat.
- Ensure to let macarons mature in the fridge for best flavor.
- Adjust the resting time based on humidity for better results.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg