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macaron di cashupete – Cashew macarons

door Linda Terrizzi

macarons di cashupete are a spin-off on the original macaron recipe. We give a twist to the classic French cookies by replacing the almonds with cashew nuts. Furthermore, these cookies are filled with delicious dulce de leche (caramel) – are you reading along?



Everyone knows it: Macarons are, of course, French-origin biscuits! We can therefore not claim that this delicacy comes from the Antilles.

Yet we would like to give this recipe -with cashew nuts instead of almonds!-. The macarons look so nice as decoration on the various cakes… and they are delicious 'just like that', especially with our dulce de leche (caramel) filling.


INGREDIENTS FILLING:

  • 100 gr salted butter
  • 100 ml cream
  • 1 cap of vanilla essence
  • 150 gr granulated sugar
  • 30 ml water
  • optional: 30 ml corn syrup

INGREDIENTS MACARONS:

  • 125 grams of unsalted cashew nuts
  • 150 grams of powdered sugar
  • 3 proteins
  • 100 grams of granulated sugar
  • optional: food coloring

PREPARATION FILLING:

First, mix the sugar with the water and possibly the corn syrup in a pan and bring it to a boil. Make sure that no sugar crystals stick to the side of the pan! Then let the sugar mixture boil until it reaches 118 degrees and turns dark.

Then let the butter and cream come to room temperature and mix this with the sugar mixture. Beat the butter/cream well into the sugar mixture with a whisk… be careful: it can splash! Then let the mixture boil again until it reaches 115 degrees.



Now remove the pan from the heat and stir the vanilla essence into the filling. Then let the filling cool to room temperature. If all goes well, the filling is now thick enough to process with a piping bag.


PREPARATION MACARONS:

Grind the cashew nuts, along with the powdered sugar, in a food processor. Be careful not to run the machine for too long… you want to end up with a powder. (When the machine is running too long, the cashews will heat up and release their oil.)

Beat the egg whites until stiff in a large bowl. When peaks begin to appear, gradually add the granulated sugar. Now continue beating until the proteins make stiff peaks. Then add if necessary a few drops of food coloring toe.

Now divide the ground cashew nuts into three parts. Then carefully add one part at a time to the egg whites and fold in the nuts. Repeat until all cashew nuts have been mixed into the egg whites.



Then preheat the oven to 150 degrees and line a baking tray with baking paper. Then put the mixture in a piping bag and spray small circles on the baking paper. Now let the circles dry for about 30 minutes before baking them in the oven.blank

Finally bake the (half) macarons for 13-15 minutes. Let them cool on the baking sheet after baking. Then fill half a macaron with the filling and place another half on top.

Enjoy!


Also try…

Do you love cookies? Then try our cashew cookies of Butter cookies to bake!

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