0 added
0 in trolley
Quantity of Tate & Lyle Fairtrade Icing Sugar in trolley 0
Tate & Lyle Fairtrade Icing Sugar1kg
1kgItem price
£2.40Price per unit
£2.40/kgCrisp, coffee flavoured macarons, stuffed wiith an Irish cream filling.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Line 2 baking trays with baking parchment. Using a high-speed blender, whizz together the icing sugar and almonds (10-15 pulses). Sieve into a medium bowl; combine with 1 egg white (about 35g) and the coffee essence.
Put the caster sugar and 2 tbsp water in a pan; heat to dissolve. Meanwhile, put the remaining 1 egg white in a medium bowl and use electric beaters to whisk on a high speed to soft peaks (1-2 minutes). Once the sugar has dissolved, increase the heat; using a jam thermometer, bring the sugar syrup to 118?C. As it nears this temperature, resume beating the egg white then, quickly and confidently, add the sugar syrup, while whisking, making sure all the syrup is incorporated. Whisk the mixture until glossy and thick (1-2 minutes). Mix a large spoonful of the whisked egg white through the almond mixture until combined. Gently fold in the remainder.
Spoon the mixture into a piping bag. Cut the tip off the bag to create a 1cm hole and pipe circles onto your parchment- lined sheets (about the size of a £2 coin – see cook’s tip; you should pipe 52-60 in total). Leave the trays to sit for 20-30 minutes, or until the macarons form a light skin. Preheat the oven to 170?C, gas mark 3.
Bake the macarons one tray at a time for 12-14 minutes, until it is easy to peel a macaron off the baking parchment. Leave to cool on the baking trays. Meanwhile, to make the filling, beat the butter until light and fluffy. Whisk in the Irish cream, then add the icing sugar a little at a time. Spoon into a piping bag and pipe onto the base of a macaron shell, then sandwich with a second macaron shell (you can also fill them with a teaspoon).
To help you pipe the macarons, draw around a clean £2 coin using a pencil to create circles on the baking parchment. turn the parchment over on the tray and pipe the mixture until it just fills the circles.
Typical values per item when made using specific products in recipe
Energy | 355kJ/ 85kcals |
---|---|
Fat | 3.8g |
Saturated Fat | 1.4g |
Carbohydrates | 11g |
Sugars | 11g |
Fibre | 0.5g |
Protein | 1.3g |
Salt | 0.1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0 added
0 in trolley
Quantity of Tate & Lyle Fairtrade Icing Sugar in trolley 0
Item price
£2.40Price per unit
£2.40/kg0 added
0 in trolley
Quantity of Waitrose Ground Almonds in trolley 0
Item price
£3.10Price per unit
£15.50/kg0 added
0 in trolley
Quantity of Essential Free Range White Eggs in trolley 0
Item price
£1.30Price per unit
21.7p each0 added
0 in trolley
Quantity of Camp Chicory & Coffee Essence in trolley 0
Item price
£2.00Price per unit
8.3p/10ml0 added
0 in trolley
Quantity of Waitrose Golden Caster Sugar in trolley 0
Item price
£2.20Price per unit
£2.20/kg0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Item price
£1.90Price per unit
£7.60/kg0 added
0 in trolley
Quantity of Baileys Original Irish Cream in trolley 0
Item price
£17.00Price per unit
£24.29/litre0 added
0 in trolley
Quantity of Tate & Lyle Fairtrade Icing Sugar in trolley 0
Item price
£2.40Price per unit
£2.40/kg