Whenever I tell friends I’m in the mood for baking, they often expect me to bake Macarons, and they’re not wrong to think so. To prepare me for a day of baking, I always start with Macarons. Nothing motivates me more than a batch of successful macarons. What makes these Macarons more enjoyable to make is the opportunity to experiment with flavours.
I absolutely adore popcorn, whether it be sweet or savoury, caramel, salt, paprika, you name them, I love them all. This time, I decided to incorporate salted buttery popcorns with macaron and pair it with a salted caramel filling.
I must admit, this flavour combination is my all time favourite and what makes it worse is that it’s incredibly addictive. I was quite happy with the way the macaron turned out, I liked the way the buttery popcorn pieces added a whole new dimension to the mundane macaron. Salted caramel filling, what would it not go well with, it was perfect with the macaron.
Macaron are visually appealing and is always a good gift to give or receive. Why not make some pocorn macaron with salted caramel to give to family or friends for Christmas, it would be a good change to the usual Bonds socks and Undies.
Popcorn Macaron recipe
- 110gm almond meal
- 200gm icing sugar
- 3 egg whites
- 30gm caster sugar
- 1 cup salted butter popcorn
- 3 days prior to baking the macaron, separate the white from the egg yolk. Allow it to age in the regrigerator by covering it with a cloth or paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
- Whisk egg whites till it reaches a soft peak, gradually incorporate the caster sugar while beating. Whisk till a stiff peak is achieved (about 3 minutes of medium speed).
- Add 1/3 of the previously sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, adding the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated and is of magma consistency.
- Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle.
- Using a food processor, process the popcorn into small pieces, then sprinkle on top of the piped macronage.
- Allow the macaronage to sit for half an hour, this dries out the outer layer- thus when baked forms a crispy shell.
- Pre-heat fan forced oven to 120 degrees celsius.
Upon lightly touching the top of the piped macronage, the mixture should not stick to your finger. Once this has been achieved, bake in the oven for 10-15 minutes.
Once baked and cooled, I filled the macarons with salted caramel from Zumbo’s Chocolate Mousse Cake recipe.