IngredientsFor the Cookies 250 gGranulated Sugar 225 gUnsalted butter (softened to room temperature) 220 gLight Brown Sugar 2 tspDr. Oetker Madagascan Vanilla Extract 5 gGolden Syrup (1 tsp) 100 gGranulated Sugar 1Large Egg 1Egg Yolk (large) 280 gPlain Flour tspSalt 200 gDr. Oetker Dark Chocolate Chunks 10 gSea Salt Flakes (to sprinkle on top) MethodPlace the sugar in a heavy-based frying pan over a medium heat and stir occasionally until the sugar has dissolved. Continue to cook until the caramel turns a golden amber colour. Remove from the heat and pour onto a silicone matt or a parchment-lined baking tray. Using a spatula, smooth out into a thin layer and leave to cool. Line two baking trays with parchment paper and set aside. To brown the butter, add half the butter to a medium saucepan over a low heat. Swirl the butter in the pan occasionally. It will foam, and start to crackle and pop. Once it turns a hazelnut brown and you notice a nutty scent, it’s ready. Immediately pour the butter into a small bowl, bits and all, and allow it to cool to room temperature. Beat the remaining butter with the brown sugar for 3-5 minutes until the mixture is smooth. Beat in the Dr. Oetker Madagascan Vanilla Natural Extract and golden syrup. Add the cooled brown butter into the bowl, along with the granulated sugar. Beat for two minutes, until light and fluffy. Add the egg and egg yolk and beat again. Add the flour, salt, and bicarbonate of soda, beating on low speed just until everything is incorporated. Once the caramel has cooled and hardened, gently peel away from the silicon matt or parchment paper and transfer to a chopping board. Chop into small pieces. Use a spatula to fold in the caramel pieces and the Dr. Oetker Dark Chocolate Chunks and finish incorporating all of the dry ingredients into the dough. Scoop the dough onto a piece of parchment paper or cling film. Flatten it slightly into a thick disk and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the centre and upper third of the oven and preheat your oven to 175°C/160°C fan/gas mark 4. Shape the dough into tablespoon-sized balls, and place onto the prepared baking trays, leaving about two inches between the cookies. Sprinkle the cookies with sea salt, and bake for 10-13 minutes, until golden brown. Remove from the oven and allow to rest for at least five minutes before moving them. - They are one of the most attractive patisserie you can bake, yet macarons are notoriously challenging to get right. Here are some more tips that will help you bake a perfect batch.
- Choose heavy metal bakeware for more even cooking.
- If you are not confident about piping consistent sizes, make a baking parchment template of circles by drawing round a cookie cutter with pencil. Turn the template over and place on top of another sheet of parchment on your baking tray. You should be able to see the pencil circles through the parchment.
- Use digital scales to ensure your measurements are exact.
- Grinding the ground almonds further and then sieving them, will help make a finer powder, which will in turn, give a smoother finish to your macarons.
- For making meringue, your bowls, beaters and spatulas need to be completely grease-free. Use metal, glass or china bowls for best results. Adding Cream of Tartar will help improve the texture of the meringue and make it thicker and more aerated.
- Once you have the perfect, thick, glossy meringue, it will be full of air, so take care when adding the almond sugar. Avoid stirring the mixture as this will remove too much air. Careful folding and turning of the mixture will yield the best results.
- Once you have piped the mixture, you need to get rid of any excess air from the mixture and settle the tops so that they are smooth and shiny after baking, with no raised tails left from piping. Tapping the baking tray on a towel-lined work surface a few times is the best way to achieve this. After the tapping, you should see that the nozzle marks have disappeared and the top is smooth.
- To prevent cracking, you must let the piped mixture rest before you bake it. A skin on the surface should form at room temperature within about 30 minutes. Do not chill the mixture at any stage.
- Correct oven temperature is vital in order to cook the macarons properly but at the same time preserve the colour without browning. Set an oven shelf to the middle position in your oven and place an oven thermometer on it so that you can be sure the temperature is correct when you start baking. If your oven cooks unevenly, you can turn the tray around during baking. Only cook one tray at a time.
- The perfect macaron should have a crisp base and top, with a slightly soft inside. Follow these steps and you will be well on the way to achieving the best macarons you can bake.
- Unfilled macaroons will keep in an air tight container for 2 weeks. To enjoy macaroons at their best, they should be filled just before serving; after a few hours, the texture may soften once the filling settles into the macaroon shells. Do not refrigerate.
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