Stroopwafel Macarons
Ingredients
- 350 ml - Hollandse Stroopwafellikeur
- 200 grams - Almond flour
- 100 grams - Cocoa powder
- 160 grams - Egg white
- 60 ml - Water
- 200 grams - Sugar
- 1 pinch - Salt
- 1 bag - Werther's Original
- 1 pack - Stroopwafels
Servings Serves 4
1
Preparation
1
Mix
Start with the macarons and mix almond flour, icing sugar, cocoa powder and half of the egg whites in a bowl.
2
Syrup & Whisk
Bring water and sugar to the boil to make sugar syrup. Whisk the remaining egg whites with salt as soon as the sugar syrup reaches 113 °C.
3
Add
Take the sugar syrup off the heat at 118 °C and add it to the egg whites while whisking, then let cool to room temperature.
4
Bake
Pipe rounds onto a baking mat, let them rest for 1 hour, and bake at 150 °C in the oven for 15 minutes. Let cool completely.
5
Fridge
Melt Werther's Original in cream over low heat, add Hollandse Stroopwafel Liqueur, and let cool in the fridge.
6
Filling
Fill the macarons with caramel sauce, mini stroopwafels, and the filling. Decorate with caramel curls, caramel sauce and edible gold leaf.
