Brandy Snap Jubilee Macarons

Brandy snaps are a dessert which I think of as quintessentially British, a retro treat which seems to remind many people of their childhood. What better way to be inspired by the Diamond Jubilee than to invent a new take on a British favourite…delicious, crunchy and sweet, I love eating these on their own, filled with whipped cream or even as an accompaniment to vanilla ice cream. For these brandy snap macarons I used this macaron recipe and for the brandy snaps I used Mary Berry’s recipe as seen on the Great British Bake Off and added brandy to the cream centre.

Ingredients (to make approximately 16):

55g butter
55g demerara sugar
55g golden syrup
50g plain flour
1/2 tsp powdered ginger
1/2 tsp lemon juice
150ml double cream
2tsp brandy

Method:

  1. Preheat the oven to 180c. Line two baking trays with baking parchment.
  2. Measure the butter, sugar and syrup into a small, heavy-based pan.
  3. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat.
  4. Leave the mixture to cool slightly (for about 2-3 minutes), then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each baking tray to make neat circles.
  5.  Bake in the oven for about 15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, work fast to shape the brandy snaps. It is easier to leave them to firm up slightly for a minute or so before lifting the brandy snap using a palette knife or fish slice.
  6. Quickly roll it around the handle of a wooden spoon, having the join underneath. Press the join slightly to seal and leave it to firm up on a cooling rack. If any of the circles harden too much to work with, place back in the oven for a few minutes to soften them again.
  7. Repeat until all the mixture has been used up.
  8. For the cream, whip into soft peaks and add the brandy. Using a piping bag, pipe the cream into the centre of the brandy snaps.

For the macaron filling crush a brandy snap shell and mix into the whipped cream. Pipe a dollop of cream onto the macaroni shell and top with a second shell. For the wording on the macaron use an edible gold paint and a fine paint brush. Tips:

  • Make the brandy snaps in small batches, this will give you time to roll them before they cool down and become too hard.
  • The brandy is optional.
  • For a longer lasting macaron use buttercream (cream together 100g of butter with 100g of icing sugar and mix in 70g of white chocolate) instead of double cream.
  • To intensify the flavour you can add some ginger powder to the cream as well.

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This blog post is for the Homemade by Fleur Blogging Jubilee Baking Competition which is sponsored by Appliances Online.

5 thoughts on “Brandy Snap Jubilee Macarons

  1. Pingback: Cream Buns 26-5-12 « Adrian Kuys

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