I have been really excited about getting this recipe out. Because we are going to making something I believe to be truly unique and never before seen!

I’d even be willing to cautiously state, that you cannot find a macaron like this anywhere else and it could in-fact be the first of it’s kind.

These Croissant Macarons, don’t just taste like a croissant, they are made with actual croissant and if that doesn’t get you super excited then you must be some kind of monster!

But if it does make you even just a little bit giddy, then let me show you how I did it!

— Al Brady


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INGREDIENTS

For the macaron:
95g croissant crumbs
120g icing sugar
75g egg whites
1g salt
50g caster sugar


For the filling:
150g double cream
15g malt extract
125g dark chocolate (70%)


For the croissant crumbs:

  • Pre-heat the oven to 140ºC.

  • Break up the croissants and spread them out on a baking sheet.

  • Place into the oven and bake for approx. 45 minutes until the croissant pieces are a deep, rich, golden brown and crisp.

  • Leave the croissant pieces to cool on the tray and once cool blitz down to fine breadcrumbs, in a food processor.

For the macarons;

  • Pre-heat the oven to 140ºC. Line 2 or 3 baking sheets with silicone mats or parchment paper.

  • Place the icing sugar and croissant crumbs in a blender and blitz for 20-30 seconds to create a fine powder. Pass the mixture through a sieve into a bowl. Anything too large to pass through the sieve should be blitzed again, using a coffee or spice grinder, to make it as fine as possible. Pass the remaining dry ingredients through the sieve again to obtain a fine lump free mixture.

  • Mix the egg whites with a pinch of salt, add the caster sugar and whisk to a stiff glossy meringue mixture.

  • Add the dry ingredients to the meringue mixture together with the food colouring (if you're using any).

  • Fold the ingredients using a spatula to produce a smooth, shiny consistency that leaves a ribbon-like trail.

  • Place in a piping bag fitted with a 1cm plain nozzle and pipe onto the prepared baking sheets in 2.5cm rounds. Remember the ol' pipe and twist! Bang the trays on the worktop using a tea towel underneath to remove the air bubbles and smooth out the tops.

  • Leave at room temperature for about 30 minutes to 1 hour for the tops to dry and form a skin. This amount of time will vary depending on the temperature and humidity in your kitchen. But don't skip it!

  • Bake in the pre-heated oven for about 16-18 minutes approximately. Leave to cool on the baking sheet and once firm transfer to cool on a wire rack.

  • Once cool sort through the macarons and match similar sizes and then sandwich the macarons together with a little of the filling and serve.

  • These macarons can be made and assembled 24 hours in advance.


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