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Friday, 15 January 2010

Banoffee Macarons for MacTweets!

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This month's Mac Tweets challenge was to try something new with your macarons.
I wanted to create a mini dessert with mine, and see what would happen if I used brown sugar instead of the granulated sugar. I also added a couple of spoons of grated dark chocolate to the mixture. The result was very chewy macarons and they had larger feet than I wanted, but they still tasted pretty good. I used a one egg white recipe again, as I was experimenting.

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Ready for the oven


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Out of the oven and waiting to be filled


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Top with sliced banana and drizzle with caramel

Banoffee Macarons

This recipe uses 1 egg white and only makes about 14 halves, 1½" across. Bear in mind that these were experimental using some brown sugar, and that did make for a more chewy texture. I did not age the eggwhite overnight, but bought it to room temperature for about an hour before using.

42g ground almonds
75g icing sugar (powdered sugar)
Dark chocolate - a couple of squares, finely grated
38g egg white (roughly 1 large egg white, which you can 'age' overnight if you prefer)
10g light soft brown sugar
pinch of salt

Filling
60ml double cream, whipped until stiff
½ banana finely chopped or top with slices of banana
Couple of tablespoon of caramel


Mix the ground almonds, icing sugar and chocolate together in a bowl and put to one side.

In a large clean, dry bowl, whip the egg white with a pinch of salt until it becomes foamy and stiff. Gradually add the brown sugar, whisking well after each addition, until the mixture is stiff and shiny.

Gently fold in the almond mixture using a large spoon or spatula, until incorporated. The mixture should be shiny and firm, but with a bit of 'flow' to it. Don't over-mix it or it will be too runny.

Fill a piping bag with a 1cm round tip and pipe the mixture onto Silpat or baking parchment. Tap the sheets gently to remove air bubbles. Let dry at room temperature for about an hour or so before baking.

Bake in a preheated oven, 160º/325F for about 15 to 20 minutes, depending on their size.

Remove from the oven and leave to go cold. Peel off the Silpat or baking parchment.

Whip the cream until stiff and gently fold in the banana. Pipe or spoon onto one half of the macarons, drizzle with caramel and top with the other half before serving.

Mac Tweets logo
Don't forget to look at all the other macarons that have been made this month by heading over to the Mac Tweet blog!


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Other Macarons on Cherrapeño:
Christmas Macarons (Cranberry & Pistachio with White Chocolate & Vanilla Cream)
Chocolate Macarons with Caramel Cream
Coffee Macarons with Nutella Cream

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.
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32 comments:

MeetaK said...

outrageous! love this idea!

Deeba PAB said...

WOOT...I really feel faint. QUICK... grab mne some FEET!!
These are fabulous Nic. Love what you did NEW!! I WANT!!! Yay for you. Love having you at MacTweets...it's a lot of fun!! Thank you sweets!!

Jamie said...

WOW WOW WOW! LOVE your macs! Stunning! Stupendous and I so want to try this! So thrilled you made these for our Mac Attack!

The Mrs. said...

Oh My Goodness! What amazing photos. These look ridiculously good.

Dragana said...

You've created the bomb!!! Awesome!

Snooky doodle said...

awesome macaroons. Wish I could make them that perfect. these look delicious. :)

Kavey said...

Fantastic idea and loooove the photographs!

Bellini Valli said...

I would love to find these at our local bakery. I have not ventured into the world of "feet"...yet:D

LyB said...

You're killing me, Nic! I've yet to master the mighty macaron, I'm always so scared to they won't turn out. Yours are gorgeous and incredibly tempting.

Cynthia said...

Nic, why are you like that? Why do you like to torture us so? :) Don't stop!

Nurit "1 family. friendly. food." said...

this is brilliant and beautiful!

Sarah, Maison Cupcake said...

As I said earlier on Twitter, total food porn! I love it!

James Brewer said...

They look sooooooooo good!

Vanille said...

I totally share your love of banoffee flavor ! Yum...

KennyT said...

Banofee flavour! My favourite!

chocolatecup said...

absolutely lovely:) i like big things in small packages:)

Margaret said...

The Banoffee Macarons are a wonderful idea and look stunning.

Juultje said...

This really looks amazing...my mouth has started watering...Definately will pass by your site more often for amazing recipes.

xo Julie

grace said...

oh nic. i've seen lots of kinds of macarons since the rage began, but these are the most outstanding. i mean it. that caramel drizzle just pulls you right over the top--great idea!

Ricardo said...

I am now drooling as bad as those macaroons hehe...they drool and make me drool too..ain't that funny..they look finger-licking good well done thanks for the sharing. kisses xxx

Beth said...

I've never made macaroons before. These look fab

Sophie said...

Waw!! Your adaptation of the simple macaron is beautiful!! Really terrific!!


MMMMMM,...

Soma said...

Love the delicious drips and everything else:-)
Soma(www.ecurry.com)

diva said...

you've got some serious Mac porn on your blog now Nic! banoffee is a great flavour. the ex boyfriend used to make banoffee pie on special occasions since i was never very good at it. this rocks my world Nic. send some to me please :D xx

Ozoz said...

Stunning. Stunning. Stunning. Love the drizzling...love the brown sugar. Love the feet. Love the speckles..... I could go on. Oz kitchenbutterfly.com

Katie said...

Wow Nic! They look fantastic and so inventive. Yummy

aforkfulofspaghetti said...

OMG! I'm not a particular fan of macarons, but I heart banoffee pie, and these, well, yes, I think I could eat a few... ;)

Great recipe + beautiful pics, Nic

Karine said...

They look amazing! Great job :)

vickys said...

Oh that is sooo decadent! I'm such a banoffee lover, it might be hazardous to have these lovelies around! I'm so envious of your macaroon's poofy feet!

Jeanne said...

O. M. G. I don't even like banoffee pie and I am drooping at the thought of this! Such a clever take on traditional macarons! Gorgeous pics, as always.

Anonymous said...

Love this idea. Would you use brown sugar again, or stick to white? Nothing wrong with big feet!

Nic said...

Hi Anon,
I probably would try using brown sugar again, they make the macs rather more chewy though.
Thanks for your comment.