Macaron Cookie Base
- 71 grams almond flour
- 117 grams icing sugar
- 53 grams granulated sugar
- 2 large egg whites at room temperature
Coole Swan Buttercream Filling:
- 113g soft butter
- 240g icing sugar
- 3-4 tbsp Coole Swan
- Preheat oven to 180C. Sift together almond flour and icing sugar. Using a mixer whisk together egg whites and granulated sugar on a low speed for 1 minute to combine. Increase the speed to high and beat until the egg whites form stiff, glossy peaks.
- Add the dry ingredients all at once. Gently fold together with a spatula until combined. Fill the batter into piping bag fitted with round tip.
- On a parchment lined baking sheet pipe batter into 2 cm rounds about 3 cm apart. Tap baking sheet firmly on top of counter to release air bubbles.
- Let the macarons sit out for 20-30 minutes until the tops harden slightly. Bake for about 12 minutes, cool completely.
- To make the Coole Swan buttercream, Beat together the butter and icing sugar until fluffy. Add Coole Swan 1 tbsp at a time until spreadable in consistency. Pipe the Coole Swan buttercream on one cookie and sandwich it with another. Do this for all cookies. Serve
- Store in an airtight container in the fridge.
To make different flavours start with a chocolate or raspberry macaroon cookie base and add Coole Swan buttercream.
The story behind “Coole Swan Macarons”
According to Larousse Gastronomique, the macaron was created in a convent in France in 1791. Over 250 years on and the classic macaron is still adapting to modern tastes. Our favourite? Coole Swan of course! The perfect accompaniment to brunch or afternoon tea.