Thursday, 28 May 2015

crunchie macarons.


Mixing my mum's favourite chocolate bar and my love for making homemade macarons - I created this Crunchie macaron recipe for her birthday. I made up a little wicker basket of a variety of treats to wear, to pamper, to craft... these of course were labelled "Eat me!"


You will find the basic macaron recipe and macaron tips and tricks over on my blog. The difference with this one is you'll need some orange food colouring gel and of course... a Crunchie bar!


Bake for the usual 15 minutes on 150 degrees. Then allow to cool completely.


Combine 1/3 butter and 2/3 icing sugar to make your buttercream - adding a dash of milk if needed to help get it going. Then add smashed up Crunchie to the mix. For this I used 75g butter and 125g icing sugar and whisked with a balloon whisk until creamy and combined. 


Distribute evenly on half a macaron shell and twist to complete the full macaron. I sometimes using a piping bag for this but the mixture kind of suited being a bit rough and chunky.


Ta daaaaaa! Crunchy, sweet, honeycomby bites of happiness!


What chocolate bar would make your perfect macaron? If you liked this, you may enjoy my other macaron recipes!

25 comments:

  1. Ummmm, these look INCREDIBLE! Will have to try!

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  2. These look amaaaaazing! Crunchie is my favourite too. Wow...

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    1. Thanks! Will have to try with lots of different choc bars xx

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  3. Oh wow, these look sooo good. I need to make some x

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  4. OMG!!! I don't usually go for macarons, but these, these I would try!!!

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  5. This is genius! Your macarons always look amazing, I need to learn how to do this x

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    1. Thanks Hannah! Hopefully the tips are useful - albeit very long! xx

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  6. I bet honeycomb macarons are amazing, these look perfect by the way.

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    1. Thanks! You get a little crunch as a treat xx

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  7. Oh wow! I love both crunchies and macaroons - what a brilliant combination.

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  8. I really must get over my fear of baking a macaron :-) I've been dying to give them a go after seeing Adriano Zumbo's Macaron Tower on Masterchef Australia, but I'm a coward! Crunchie Macarons might just tip the balance though.....

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  9. These look and must taste gorgeous

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  10. These look amazing! Crunchies are my mum's favourite too :) and we may have just bought another 24 bars today...

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  11. Dime bars would be good too!

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  12. I've had a couple of goes at making these and had mixed success. While they taste amazing, the first batch was quite lumpy in texture and didn't "puddle" out of the piping bag, I can only assume I didn't fold the mixture enough, and the second batch didn't rise well and stuck to the macaron mat, I can only assume I folded this one too much. Is there a good way to tell when the mixture is ready as I'm clearly not good at getting this right, or am I doing something else wrong? Thanks

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    1. Hello! So pleased you had a go! Sieving the almonds and icing sugar can help with the lumpiness. The mixture is ready when it looks glossy and drizzles from the spatula. Another thing could be your oven temperature - if they don't rise it might not be hot enough or if they rise too quickly can become hollow. Maybe you need to whip the egg whites for longer as that also helps with rise. It's taken me a while to perfect them based on my oven and electric mixer. I'm glad they still tasted yummy :)

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  14. I've just had another go and they are definitely getting better. Still a bit sticky underneath though. I wonder if I'm not letting them cool enough before I start messing with them? I have just done another batch which I haven't got time to fill so they have literally just come out of the oven and are left standing to cool overnight, I will fill them in the morning and see how the bottoms have come out. I am happy to report that my second batch above received a lot of complements despite the fact that they didn't rise as much as I had liked. One person said they were better than ones they had bought back from France! Very pleased with this. I will not give up, I will keep practising - I just need to find more people to make them for otherwise I'm going to get very fat!!

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    1. Hello Jo! I'm so, so pleased you had another go. I would definitely recommend leaving them until they are totally cool before moving. It's so hard to resist doing this though! A new tip I picked up is sprinkling cold water on my worktop and letting the macaron mat (with baked macarons) to cool there. They seem to pop off the mat even better when I do this. If they seem undercooked though maybe you need to have them in the oven longer. I really want to buy an oven thermometer so I know the exact temp my oven is - it can vary on different ovens so much! x

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