Centaur Macarons

Original recipe by Antonie Santos.
Recipe for around 100 small macarons.

Macaron batter

• Ground almonds (Marcona) - 310 g
• Icing sugar - 275 g
• Egg whites - 110 g
• Sugar - 250 g
• Water - 85 g
• Egg whites - 110 g
• 1 tablespoon coffee essence

Sift the dry ingredients and add the raw egg whites using a flat whisk. Make a syrup with the sugar and water and heat to 118 °C. When the syrup reaches 115 °C, quickly whisk the egg whites. When the syrup reaches 118 °C, pour it over the beaten egg whites and beat for one minute.

Beat the mixture on medium speed for 2 minutes until it reaches 40 °C. Fold the meringue into the first mixture in three batches using a flat beater. Add the coffee essence and mix it in with a rubber spatula.

Spray the baking tray with oil and line it with a silicone baking mat. Pipe the macarons, about 3 cm in diameter, onto the tray using a piping bag. Leave to dry for 20 minutes before baking in a fan oven at 160–165 °C for about 10 minutes.

Cognac caramel cream

• Sugar - 280 g
• Glucose - 45 g
• Whipping cream - 160 g
• Salt - 2 g
• Butter - 220 g
• Remy Martin 58º cognac - 45 g

Heat the butter, salt and whipping cream to 70 °C. Dry-caramelise the sugar and glucose, then add the hot mixture. Cook again to 110°C, chill over ice to around 50°C and whisk. Add the Remy Martin cognac and chill.

Assembly

Pipe the cognac caramel cream between two macaron shells using a piping bag.

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