Soft macarons filled with creamy chocolate buttercream filling and toffee Heath chips mixed in.
- 100g almond flour
- 75g powdered sugar
- 70g egg whites (roughly 2 large egg whites)
- 75g white sugar
Chocolate Toffee Buttercream Filling:
- 2 egg yolks
- 1/4 cup white sugar
- 4 tablespoons unsweetened almond milk
- 1/2 cup salted butter, softened at room temperature
- 1 tablespoon cocoa powder
- 1/4–1/2 cup ground up Heath bar or Heath bits (see notes)
- Line 2, 9x13inch baking sheets with parchment paper.
- Using a sifter, sift the almond flour with the powdered sugar, twice.
- Using a Kitchen Aid or hand held mixer, whisk the egg whites until very foamy.
- Slowly add in white sugar, 1 spoonful at a time. Make sure to take your time. Wait until the sugar has dissolved before adding more.
- Keep whisking the sugar and the egg whites until hard peaks form. This meringue will take 10-15 minutes. On my Kitchen Aid, I use the setting between 2 and 4. Be patient with this, it’s very crucial. Do not rush it. Hard peaks will look sharp and pointy at the end and the meringue will ball up in the middle of the whisk attachment.
- Gently fold in the almond/powdered sugar mixture with the meringue until fully mixed. Keep folding for about 60 strokes. If you are new to making macarons, I would count your strokes/folds. The batter is ready when you can take your spatula and easily draw a figure eight.
- Transfer the macaron batter into a piping bag with a round tip. Carefully pipe your batter onto the parchment paper lined baking sheets into small circles about 1.5 inch in diameter. You can google and print out a macaron template if you want, to ensure all your macarons are the same size. Slide the paper template under the parchment paper, but be sure to slowly take it out from underneath the parchment paper before putting into the oven. There should be in total about 30 circles. (makes 15 macarons)
- Preheat the oven to 300 degrees F. Whack the baking sheets onto your counter top a couple times to get out all of the air bubbles. Let sit for roughly 30 minutes or until the macarons have formed a “skin”. Test it by taking your finger and lightly touching a macaron. If the batter does not stick to your finger it is ready to be put in the oven.
- Place the baking sheet (bake one sheet at a time) into the preheated oven. Bake for 14-19 minutes. To know if they are done, the base of the macaron should not move and the tops should be smooth and firm. Repeat with the second baking sheet.
- Cool the macarons completely on the baking sheets and then transfer to cooling rack.
Toffee Chocolate Filling:
- In a Kitchen Aid mixer or a hand held mixer, whisk egg yolks with white sugar. Whisk until sugar is dissolved into the yolks.
- Stir in the almond milk.
- Pour mixture into a small saucepan. Over low heat, stir mixture until it is thick, roughly 7 minutes. Make sure to use low heat, you do not want to scramble the eggs.
- Whisk in the cocoa powder.
- Pour mixture into a glass bowl and bring to room temperature, or until a little warm.
- Add the salted butter in small chunks and whisk until well incorporated. Fold in the ground up heath chips. Transfer filling to a piping bag with a tip.
- To assemble the macarons, carefully pip filling onto a bottom shell, and put a top shell, to create a sandwich. Place macarons in a container and keep in the refrigerator for 24 hours. You can eat them right away, but they taste so much better if you let them mature, and let the flavors meld together for 24 hours.
To ground your Heath chips, put into a food processor or blender and grind up. You can choose how much to use, depending on how strong you want the toffee flavor to be.
Grams is used instead of cups because it is much more accurate. Macarons are finicky and the exact measurements are necessary.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French