If you know my blog you know macarons are my 'thing'. I am not sure macarons impress more than things I consider to be more worthy of praise but they do. I am running one of my 'foolproof macaron' fundraising classes very soon and thought I'd play around with a new flavour. I made a batch of Thermomix praline paste last week and as it sat in the fridge shouting 'eat me' every time I opened the door, I thought there's a macaron filling which might work- wow! Is all I can say.
I make Italian meringue for my macarons- as I say it's foolproof. It's more stable because it's cooked and it works for me in all my kitchens. The base recipe is here. I substituted 20g of ground almonds with 20g of salted caramel powder. This was pulverised with the icing sugar and almonds – there really is no need to sieve if you have done this in a Thermomix or food processor. Once you deviate from the basic almond recipe be careful about timings- chocolate ones (using cocoa powder) always take a minute or two longer, and so do these.
Anyway, this post is all about the filling. Thermomix praline paste from the I love chocolate book. It is a ridiculous quantity, but it keeps in the fridge and is wonderful as a component of homemade icecream. The praline recipe is here.
So this most wonderful pipeable filling take a 250g tub of mascarpone and fold in praline paste to taste- that probably means about 50/50! Pipe onto the baked shells, refrigerate overnight – ALWAYS refrigerate macarons overnight, the taste improvement cannot be overemphasised.