If you like liquorice you will love these macarons with a sweet liquorice flavor. Remember to make a macarons-template on baking paper before you start with the batter, then everything is ready when the batter is ready for piping.
Enough for 30 medium macarons with liquoricecreme.
Macarons:
- 125 g almond flour/almond meal (or 125 g blanched almonds, grounded to meal)
- 150 g icing sugar
- 100 g caster sugar
- 1 tsp. black powder-color
- 3 egg whites (110 g)
Method:
Blend the almonds finely in a blender, add the icing sugar, black powder-color and blend until the mixture is completely fine.
Press mixture through a fine sieve and into a medium sized bowl.
Beat egg whites until stiff peaks are formed, and add slowly, little by little, caster sugar.
Whisk thoroughly until the meringue is smooth and shiny.
Use a plastic or metal spoon to fold the almond flour into the meringue.
Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
Continue to turn the meringue until it has the right consistency. The consistency should be like lava. (I normally put a dot of batter on the kitchentable. If it has a peak, i fold the batter for a little longer. !!Do not overfold the batter!! Fold it 2-3 times, and make a new test. Repeat until perfect).
Put the batter in a pipingbag and pipe the macarons out on your template. (I usually put a sheet of paking paper over my template, then I can make multiple sheets in the same batch.)
Slap the baking paper on the table 2-3 times to remove any air bubbles.
Let them dry for min. 30 min or until they no longer sticks to your fingers when you give them a light touch. (depending on the air humidity, this step can take hours.)
When the shells are dry enough, they are ready to be baked.
Bake the shells at 190°C/374°F for 5 minutes, turn the bakingplate (to get the moisture out of the furnace), reduce to 150°C/302°C and bake for another 7 minutes.
You can check if they are done, by touching the top of the shell, if they do not move from the “feet”, they are done.
Make the liquorice cream.
Liquorice Cream:
- 195 g soft liquorice (or other liquorice fudge)
- 85 g heavy cream
Method:
Cut out the liquorice into small pieces and place in a bowl that can withstand microwave.
Pour the cream over the liquorice pieces and put them in the microwave.
Give it 30 seconds. Then check it and see whether the cream is boil over. Do not stir.
Give it 30 more seconds, take it out and stir.
Give it 30 seconds at a time, until all liquorice lumps are melted.
Let it cool down a bit and put it into a pipingbag with a smooth piping nozzle.
Cool the liquorice filling in the refrigerator until it has the right consistency for piping. (approximately 1/2- 1 hour)
Pipe the liquorice creme on the macarons and assemble.
Store the liquorice macarons at 12°C/53.6°F. (If that is not possible, then keep then in the vegetable drawer in the fridge)
Let them rest for 24 hours. And you got yummy sticky liquorice macarons.
TIP: Remember to test your oven. Humidity can affect the macaron baking much and so can an unreliable oven. All ovens are different! I usually pipe all the macarons out on wax paper and let them dry. Then you can bake two at a time at different temperatures.
It’s not as exciting to test your oven, but it’s definitely worth it when your macarons come out perfect.
In a short while I will post recipes for Raspberry Macarons, Pistachio Macarons, Lemon Macarons or Mojito Macarons. I wonder if there is a variant to everyone’s taste ? 😀
Shelf-life on Liquorice macarons? Can Liquorice macarons be made in advance?
Happy day from Katrine