TOFFEE MACARONS #cookies #desserts

Immaculate wonderful feet. A measure of filling higher than the customary French Macaron convention would permit. Half of the macaron is dunked in chocolate. Also, sprinkled with toffee bits on top.

On the off chance that you love caramel, you will venerate these Toffee Macarons. I am actually having one at this moment. How fortunate! In any case, you can have some as well, ahm… in day or so most likely. It's all justified, despite all the trouble! Making macarons is by a wide margin one of my preferred activities. Making distinctive macaron flavors are an enjoyment action I appreciate.

These Toffee Macarons have a heavenly fudgy filling, shrouded in chocolate, with toffee bits sprinkled on top. They are sans gluten and tasty!

Also Try Our Recipe : Oreo Cake

Ingredients
Toffee Macarons

• 3 egg whites 100 grams 3.5 oz
• 1/2 cup white granulated sugar 100 grams 3.5 oz
• 1 cup almond flour 96 grams 3.4 oz
• 3/4 cup powdered sugar 90 grams 3.17 oz

Toffee filling

• 1 can condensed milk 397 grams, 14 oz
• 5 oz soft caramel candies unwrapped (141 grams)
• 1 tablespoon unsalted butter

Toppings

• 6 oz chocolate chips or coating chocolate
• 1/3 cup toffee bits

Instructions
Macaron Shells

1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
2. Line two baking sheets with parchment paper or silicon mat.
3. Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
4. Measure out all of your ingredients.
5. Sift powdered sugar and almond flour together. Set aside.
6. Now you can finally start.
7. Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
8. Make sure the bottom of the bowl isn’t touching the simmering water.
9. Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
10. With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
11. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
12. You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
13. Pour powdered sugar and almond flour into stiff whites.
14. Start folding gently forming a letter J with a spatula. Add the food coloring at this point if you would like to use any.
15. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
16. First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
17. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
18. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
19. Test again.
20. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
21. You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
22. This is the most important part about making macarons in my opinion.
23. Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
24. Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
25. Pre-heat the oven to 325F.
26. Bake one tray at a time.
27. Bake for 4 minutes, rotate tray.
28. Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
29. Bake for around 2-4 more minutes. Really keep an eye out, not to overbake.
30. When baked, the macarons will have a deeper color and formed feet.
31. Remove from the oven and bake the other tray.
32. Let the macarons cool down before proceeding with the filling.

Toffee filling

1. Mix the condensed milk, the caramels, and the butter in a small saucepan.
2. Bring to a boil, over low-medium heat, stirring non-stop. The whole time you are making this, you must be stirring with a spatula.
3. Turn heat down to low once it reaches a boil.
4. You can regulate the heat, turning it up or down, to maintain a light boil as you stir. If the heat is too high, it might burn the filling.
5. Let mixture get really thick and fudgy, as it cooks for about 10-15 minutes.
6. You will know it’s ready when you can run your spatula through the middle of the mixture, and not only you can see the bottom of the pan, but the mixture slowly incorporates back together.
7. Remove to a heat proof bowl. Let it come to room temperature on the counter.

To assemble

1. Place Toffee Filling in a piping bag.* Pipe over macaron shells. Top with another macaron shell.
2. Dip each half of macaron in a bowl with melted chocolate.
3. Top with toffee bits.
4. Let macarons rest in the fridge overnight to mature.
5. Serve after sitting in the counter for a few minutes.
6. Storage
7. Keep it in the fridge for up to 7 days, well covered.
8. These Toffee Macarons will freeze well in an air-tight container, for up to 1 month.

Recipe Notes
*Try to use a heavy duty piping bag, as this mixture is a little bit thick, and might be hard to pipe. The thickness of the mixture will also depend on how much you’ve cooked it. Which is why you also have to pay attention not to overcook your filling. Once mixture is thick enough that you can see the bottom of the pan and the mixture slowly incorporates back together, you are good to remove it from the heat.

*Also, if you place this Toffee filling in the fridge it will be nearly impossible to pipe it. You want to have it at room temperature.

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