Stroopwafel Macarons

Preparation

1. 1

   Mix

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

2. 2

   Syrup & Whisk

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

3. 3

   Add

   Take the sugar syrup off the heat at 118 °C and add it to the egg whites while whisking, then let cool to room temperature.

4. 4

   Bake

   Pipe rounds onto a baking mat, let them rest for 1 hour, and bake at 150 °C in the oven for 15 minutes. Let cool completely.

5. 5

   Fridge

   Melt Werther's Original in cream over low heat, add Hollandse Stroopwafel Liqueur, and let cool in the fridge.

6. 6

   Filling

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