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
For the macaron:
95g croissant crumbs
120g icing sugar
75g egg whites
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.