FILEY BAYE ESPRESSO MARTINI AND MACARONS FROM SPIRIT OF YORKSHIRE DISTILLERY
Distillery co-founder David is a macaron whizz, and coffee shop manager Serena loves an Espresso Martini. How to make them even better? Introduce Filey Bay Yorkshire Single Malt into them for a delicious after-dark treat.
Ingredients
FOR THE MACARONS
100g ground almonds
100g icing sugar
90g egg white Pinch salt
135g caster sugar
40ml water
2 tsp pink food colouring
FOR THE FILLING
200g white chocolate 285ml whisky 66g double cream 1/2 tsp orange blossom water Fresh raspberries, to decorate
FOR THE ESPRESSO MARTINI
100g caster sugar 50ml water 100ml Filey Bay Single Malt Whisky 50ml espresso 50ml coffee liqueur Coffee beans, to decorate
Method
FOR THE MACARONS
Preheat the oven to 160C and line a baking sheet with a non-slip mat or parchment paper. Blitz the almonds and icing sugar in a food processor until fine, then sieve twice. Briefly beat 70g of the egg white with the salt in an electric mixer. Put the caster sugar and water in a small pan and mix well, then heat to 118-120C. When the sugar reaches 115C start to whisk the egg whites on a medium speed. When they are foamy and the sugar syrup is 118-120C, carefully pour the syrup into the egg whites in a thin stream towards the side of the bowl while whisking on a medium speed. Once all of the sugar syrup is added, turn the speed up and whisk until very stiff and glossy, and the mixture has cooled to room temperature.
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