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Popcorn Macaron with Salted Caramel Filling

Category: Desserts

 Ingredients List

  • 110gm almond meal
  • 200gm icing sugar
  • 3 egg whites
  • 30gm caster sugar
  • 1 cup salted butter popcorn


3 days prior to baking the macaron, separate the white from the egg yolk. Allow it to age in the regrigerator by covering it with a cloth or paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
Whisk egg whites till it reaches a soft peak, gradually incorporate the caster sugar while beating. Whisk till a stiff peak is achieved (about 3 minutes of medium speed).
Add 1/3 of the previously sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, adding the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated and is of magma consistency.
Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle.
Using a food processor, process the popcorn into small pieces, then sprinkle on top of the piped macronage.
Allow the macaronage to sit for half an hour, this dries out the outer layer- thus when baked forms a crispy shell.
Pre-heat fan forced oven to 120 degrees celsius.

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