Stroopwafel Macarons

Ingredients

350 ml - Hollandse Stroopwafellikeur

200 grams - Almond flour

100 grams - Cocoa powder

160 grams - Egg whites

250 ml - Mini whipped cream

60 ml - Water

200 grams - Sugar

1 pinch(es) - Salt

1 bag - Werthers Original

1 bag - Stroopwafels

Number of people x 4

◄ 1 ►

Copy Ingredients

Start with the macarons and mix the almond flour, icing sugar, cocoa powder and half of the egg whites in a bowl.

Bring the water and sugar to the boil to make sugar syrup. Beat the remaining egg whites with salt as soon as the sugar syrup reaches 113°C.

Remove the sugar syrup from the heat at 118°C and add to the egg whites while beating, then leave to cool to room temperature.

Pipe circles onto a baking mat, leave to rest for 1 hour, and bake in the oven at 150°C for 15 minutes. Leave to cool completely.

Melt Werther’s Original in whipped cream over low heat, add Dutch Stroopwafel Liqueur, and leave to cool in the refrigerator.

Fill macarons with caramel sauce, mini stroopwafels, and the filling. Decorate with caramel curls, caramel sauce, and edible gold leaf.