Macarons Emoji à la Pâte de spéculos maison


  • 200 g (0,44 lbs) speculoos
  • 5 cl unsweetened condensed milk
  • 1 tablespoon neutral honey
  • 1/2 tsp. ground cinnamon

For the shells

  • 150 g (0,33 lbs) icing sugar
  • 80 g (0,176 lbs) ground almonds
  • 70 g (0,154 lbs) egg white
  • 20 g (0,044 lbs) caster sugar
  • yellow food coloring

 

For the speculoos paste

Put the speculoos in the bowl of your mixer and reduce to powder. Add the rest of the ingredients and mix to combine well. If the mixture is too thick, add a little condensed milk.

Put in a jar and refrigerate for at least 4 hours.

Preheat your oven to 120°C-248 by sliding an empty baking sheet into it. Mix the icing sugar and the almond powder then sieve the whole.

Whip the egg whites until stiff, add the caster sugar and whisk at maximum speed to obtain the "bird's beak". Add the coloring and mix well.

Gradually add the almond powder/icing sugar mixture, working the mass with a rubber spatula. The mixture should be shiny, smooth and form a ribbon when falling. Once the right consistency is achieved, put the mixture in a smooth piping bag. Prepare a baking sheet covered with baking paper and pipe small domes of about 3/4 cm in staggered rows. Leave to crust for about thirty minutes.

Put the plate containing the macaroons on the already hot plate in the oven and cook for about twenty minutes (cooking to watch, the underside of the shells must be smooth and no longer stick to the plate). Remove from the oven and allow to cool before removing the shells.

Using edible markers, decorate half of the emoji-style shells. Fill half of the shells with ganache and close with another shell. Place the macaroons in the fridge for 24 hours before tasting them

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