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Filey Bay’s Espresso Martini & Macarons Recipes | The North Yorkshire Cookbook

The North Yorkshire Cookbook Second Helpings celebrates the best of the area’s food and drink scene with over 40 recipes from a selection of restaurants, bars, cafes and producers. This recipe from Filey Bay Whiskey represents just one of many delicious dishes showcased within the book. Get the North Yorkshire Cookbook Second Helpings for only £12 including free post and packaging, saving you 37%.

Ingredients

For the macarons:
100g ground almonds
100g icing sugar
90g egg white
Pinch of salt
135g caster sugar
40ml water
2tsp pink food colouring

For the filling:
200g white chocolate
285 ml whiskey
66g dbl cream
1/2 tsp orange blossom water
Fresh raspberries to decorate

For the Espresso Martini:
100g caster sugar
50ml water
100ml Filet Bay malt whiskey
50ml espresso
50ml coffee liqueur
Coffee beans to decorate

Method

For the macarons 

Preheat the oven to 160°c 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 118-120°c. When the sugar reaches 115°c start to whisk the egg whites on a medium speed. When they are foamy and the sugar syrup is 118-120°c, 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.

Fold in the ground almonds and icing sugar along with the remaining egg white, then beat the mixture just until smooth and fairly thick, but not so thick that it doesn’t move. You should be able to draw a figure of eight with the batter, which holds a visible shape for about 3 seconds. Colour the batter lightly with the pink food colouring.

Put an 8mm nozzle into a piping bag and paint pink food colouring in stripes on the inside of the bag. Load the macaron mixture into the bag, and pipe blobs of batter no bigger than a 10p onto the baking sheet. Drop the tray gently onto the worktop to get rid of any air bubbles. Place the tray into the oven and immediately turn it down to 160°c (without the fan if possible). Bake for 7½ minutes, then move down to middle shelf and bake for a further 7½ minutes. Remove and leave to cool, while you repeat the process with the remaining batter.

For the filling

Melt the white chocolate in a bain-marie, then whisk in the Filey Bay, double cream and orange blossom water. When the macarons are cool to the touch, use about one teaspoon of cream filling to stick them together in pairs. Serve them with fresh raspberries alongside the martini.

For the espresso martini 

To make the sugar syrup, pour the caster sugar and water into a small pan on a medium heat. Stir, bring to the boil then turn off the heat and leave to cool. Place a handful of ice in the shaker with the Filey Bay Single Malt, espresso, coffee liqueur and sugar syrup. Shake then serve in a chilled glass, decorated with the coffee beans.

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Written by

Peter Henry

22/06/2020

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