“This is a tricky recipe, but a good one – another afternoon tea number and nice Franco-Australian mix,” says chef Shaun Kelly. Start this recipe two days ahead to make the filling and freeze the macarons.
Pictured with Lamingtons with caramel cream.
Ingredients
Method
Main
1.Combine coconut cream and golden syrup in a saucepan and boil until thick and spreadable (10-15 minutes). Add sea salt to taste and refrigerate overnight to chill, then transfer to a piping bag with a 5mm plain nozzle.
2.Preheat oven to 150C and line baking trays with baking paper. Combine oats, icing sugar and brown sugar in a bowl. Whisk eggwhite in an electric mixer until frothy (1-2 minutes), add half the caster sugar, whisk until smooth and glossy (6-8 minutes), then gradually add remaining caster sugar, whisking to firm peaks (2-3 minutes).
3.Fold meringue into oat mixture in 3 batches, transfer to a piping bag fitted with a 1cm plain nozzle, and pipe 3cm rounds onto prepared trays and tap the trays firmly on the bench a few times to flatten mixture and achieve “that” shape. Bake until firm but not coloured (18-20 minutes), then cool completely on trays.
4.To assemble, pipe a little golden syrup filling onto half the macarons, sandwich with remaining macarons, then place on a tray, cover and freeze overnight. Defrost as many as you need the next day and freeze the remainder in zip-lock bags. Freezing and defrosting will soften the biscuits giving you that macaron texture. Serve macarons at room temperature. Macarons will keep in the freezer for up to a week.
