Sticky Toffee Pudding Macarons recipe

Written by on August 28, 2014 in Desserts

macaron sticky toffee pudding

Jill Colonna is the Macaron Queen of Paris and her book Mad about Macarons is full of fabulous recipes for macaron marvels like this gorgeous sticky toffee pudding macarons recipe that she’s shared with us…

See here for a basic macaron recipe


150g organic egg whites
100g fine caster sugar
180g ground almonds
270g icing sugar
Brown colouring
400g soft dates, pitted and chopped
60g unsalted organic butter
2 tbsps dark rum
½ tsp mixed spice powder
2 tbsps golden syrup (substitute 2 tbsps brown sugar if you can’t get golden syrup)
Few drops of vanilla extract
120ml (4 fl oz*) double cream

*US fluid ounces

1. Follow the basic macaron recipe, adding some brown colouring to achieve a good toffee colour.**

2. For the filling, place the chopped dates in a pan with the butter, rum, spices, syrup (or brown sugar) and vanilla extract and just cover with a little water. Cook gently, stirring occasionally for about 10 minutes until the liquids are absorbed.

jill colonna sticky toffee pudding3. Stir in the cream and mix well. Purée the mix in a blender or food processor and set aside to cool.

4. Transfer to a piping bag, arrange the macaron shells in pairs, pipe filling onto one shell of each pair and assemble.

5. Leave in the fridge for at least 24 hours before serving – if you can.

** Mad about Macarons by Jill Colonna is chock full of tips about the basic requirements of making macarons perfectly at home including aging the egg whites for up to 5 days in the fridge before using them. 

Read our interview with Jill Colonna and find out her favourite patisseries and tea rooms in Paris.
Read our review of Mad about Macarons by Jill Colonna

Related Articles

How to make chocolate macarons by Pierre Hermé

Perfect for parties, these gorgeous little more-ish macarons from the master in Paris are from his new book “Chocolate” and classified as “easy” (available from Amazon). Nicknamed the ‘Picasso of Pastry’ by Jeffrey Steingarten in Vogue, Pierre Hermé is to the macaron what Louis Vuitton is to the handbag. Named the World’s Best Pastry Chef […]

Continue Reading

Blackberry Muffins Recipe from France

From the kitchen of France based foodie Karen Burns-Booth, a delicious blackberry muffins recipe that’s really irresistible… Ingredients 400g fresh or frozen blackeberries (well drained and defrosted if frozen) 100g caster sugar 100g melted butter 300g self raising flour 1 teaspoon baking powder 2 large free-range eggs beaten with 150mls milk (or 150mls buttermilk) 1 […]

Continue Reading

Blackberry Jam recipe from France

  From the kitchen of cook Karen Burns-Booth in France, a delicious blackberry jam recipe – oh la la! Ingredients 450g of blackberries, fresh 450g of white cane sugar 1 lemon, juiced 1 Place the blackberries and lemon juice in a large pan and simmer gently for about 15 minutes until the fruit is soft […]

Continue Reading

Baked Saffron Pudding recipe from France

A delicious baked saffron pudding recipe from the Countess Alexandra Simonoff­-Arpels who grows saffron at her farm in the Dordogne France. Saffron has been used in cooking for thousands of years, it’s said to be good for your health and it tastes exquisite. Preparation Time: 10 mins Cooking Time: 35 mins Serves 6 Ingredients 5 […]

Continue Reading

The famous nougat of Montelimar France

A sticky encounter in Montélimar Montélimar. It’s a name that just rolls off the tongue with a rhythm of its own and it happens to be home to a sweet little secret. You’ll find the town about half an hour south of Valence in the Drôme, part of the Rhônes Alpes region, well on the […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.