Get all the ingredients ready. The key is to ensure you are ready to pour, mix, beat etc
Get two baking trays ready with greaseproof paper or Silpat sheets. To get equal sizes for the macarons, trace around circles.
Place the ground almonds in a mixer and pulse for about 20 times. Now add in the icing sugar and pulse another 10 times. This will ensure you get a fine mixture. Sieve the mixture into a bowl ready for use.
On high heat, bring the sugar and water to 115 degrees celsius (don't switch the pan off yet). Whilst the mixture is cooking, swirl pan to mix (don't stir).
Whilst the suagr is melting, put 57g of egg white for the meringue in a mixing bowl. When the sugar comes to 115 degrees, put the egg whites to beat on medium speed until they get frothy. When the sugar mix gets to 118 degrees, take the mixture off heat and gently pour it into the egg whites. Turn the machine to the highest speed now *You have to be quick as the sugar mixture can crystallise*. Beat for about 1 minute then reduce to a medium speed for a further minute before adding in the colour and beating for another minute (total time 3 minutes). The meringue mixture should be able to hold its shape.
Add the second lot of 57g egg whites and a third of the meringue mixture into the almond mixture. Stir using a figure of 8 method. Fold in the rest of the mixture ensuring you combine it all well. Press the mixture against the side of the bowl whilst folding the ingredients in together. The mixture needs to be the consistency of soft lava.
Place the mixture in a piping bag and begin to pipe the macarons on the greaseproof paper.
Leave the macarons to form a layer on the top (40-60 mins). Don't leave them more than 2 hours of else you may end up with lopsided macarons.
Preheat the oven to 145 degrees and place the macarons initially for ten minutes then place greaseproof lightly over the macarons and bake at 140 degrees for a further 10 minutes. Adding the greaseproof paper stops them from burning. Once cooked, leave to cool before peeling them off and pairing them.
To make the ganache, melt 250g of chocolate in a bowl over a pan of simmering water until melted. Heat the cream to just below boiling and remove from heat. Once both are slightly cooked (5 minutes), combine the cream and chocolate to form a ganache. Leave this to chill in the fridge.
Pipe the centre of the macaron shell with Joe & Seph's Espresso Martini Caramel Sauce followed by chocolate around the edge before adding on the matching shell on top.
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