Treacle Tart Macarons
Buttery, bruleed pie crust macarons, full of citrusy caramel filling, and a dollop of whipped cream icing. As tasty as they are adorable!
Ever since I stumbled across Lyle’s Golden Syrup at a specialty store, I’ve been obsessed with treacle tart. I mean, it’s warm, gooey caramel pie, what’s not to love? So I’ve been toying with making that deliciousness into a macaron, and finally it all came together!
Servings: 16 to 18 | Prep Time: 1 hour 20 minutes | Cook Time: 12 to 16 minutes
Heavy-bottomed saucepan
Candy thermometer
Piping bags
Hand-mixer / Stand-mixer
¾” round piping tip
Small star piping tip
Small paintbrush
Blowtorch
Treacle Tart Filling:
½ cup Lyle’s Golden Syrup
¼ cup butter
4 tbsp condensed milk
½ cup breadcrumbs
1 tsp lemon zest
Pie Crust Macaron Shells:
¾ cup almond flour
1 cup powdered sugar
2 large egg whites, room temp
¼ tsp cream of tartar
⅛ tsp salt
¼ cup caster sugar
½ tsp Buttery Sweet Dough emulsion (LorAnn)
2 drops yellow food coloring
1 drop brown food coloring
Whipped Cream Icing:
½ cup powdered sugar
5 tsp heavy whipping cream
⅛ tsp clear vanilla
Assembly:
½ tsp Lyle’s Golden Syrup
½ tsp water
Treacle Tart Filling (20 minutes)
In a medium heavy-bottomed saucepan, combine the golden syrup, butter, and condensed milk.
Attach a candy thermometer and stir constantly over medium heat, until the mixture reaches 225° F.
Immediately remove from the heat and add the breadcrumbs and lemon zest. Stir to combine.
Let the filling cool for several minutes, until it is no longer hot to the touch.
Pour the filling into a large piping bag and seal.
Set aside and allow to cool to room temperature while you prepare the macaron shells.
Pie Crust Macaron Shells (20 minutes + 15 minutes resting + 12 to 16 minutes baking)
In a medium mixing bowl, whisk together the almond flour and powdered sugar. Sift to remove any clumps. Set aside.
In a large bowl, with the whisk attachment of a stand mixer or hand mixer, whisk the egg whites, cream of tartar, and salt on medium-low speed until foamy.
Add the caster sugar, one tablespoon at a time, and whisk on high speed until stiff, glossy peaks form.
Add the buttery sweet dough emulsion and whisk for another 30 seconds.
In a small bowl, combine the yellow and brown food coloring, mixing until the colors fully combine.
Dragging the end of a toothpick through the dye, add a couple small drops at a time to the meringue, folding gently to distribute the color each time.
Keep adding small amounts of dye until the meringue is a pale tan color, like that of raw pie crust.
Gently fold in the almond flour mixture, in four batches, until a thick, lava-like consistency is achieved. The mixture should fall slowly, but steadily, off a spoon, so that you can create a figure eight with the batter before it disappears. Do not overfold.
Fit a large piping bag with a ¾” round piping tip and fill with the macaron batter.
Line two large baking sheets with parchment paper. If you have a macaron template, place it underneath the parchment paper.
Take the piping bag and, keeping the tip about ½” above the paper, apply consistent pressure to pipe the macaron batter into 1 ½” round circles, about 1” apart.
Tap the baking sheet firmly against the counter to create smooth, uniform tops and release any air bubbles.
Carefully remove the template (if using) and let the macarons rest at room temperature for about 15 minutes.
Check that the macaron shells have formed a skin by touching the top of one with your finger. If no batter sticks to your finger, they are ready.
Preheat oven to 300° F.
Bake for 12 to 16 minutes, until the macarons have risen and just set. The macarons should be able to just come off the baking sheet when you try to lift them.
Let cool on the baking sheet for 5 minutes then transfer to a wire rack and let cool completely.
Whipped Cream Icing (5 minutes)
In a small bowl, whisk together the powdered sugar, cream, and vanilla until smooth.
Transfer the icing to a small piping bag with a small star tip and set aside.
Assembly (20 minutes)
Cut a corner off the treacle tart filling bag and pipe a thick dollop onto half of the macaron shells. Gently press the paired shells together until the filling just reaches the edge.
In a small bowl, whisk together the golden syrup and water.
Using a small paintbrush, glaze the top of a macaron with the syrup mixture.
With a blowtorch, carefully brulee the syrup until it starts to bubble and turn a light golden brown, about 3 to 10 seconds. Always keep the blowtorch moving and don’t stay in one spot for too long, or it may burn.
Repeat this process for all the macarons and set aside to cool completely, at least 5 minutes.
With the bruleed sides facing up, pipe little dollops of icing on top of each macaron, in the center.
Serve immediately. Leftovers may be stored covered, at room temperature, for up to a week.
Enjoy!
Be sure to check out my Best Practices page for tips on how to make this recipe yourself. Let me know in the comments if you have any questions and feel free to tag me on Instagram @made.by.shade if you make it!
-Shade