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

Easy recipe for French chouquettes

Like the sweet sister of savoury Gougères, those oh so French cheesy puffs, chouqettes are delicious sugary dough balloons. The light pastry was invented in Italy in the 16th century and perfected by French chefs and renamed choux pastry in the 17th century. It’s used extensively in French cakes – eclairs, Religieuse cakes and chouquettes, […]

Continue Reading

Recipe for chocolate mousse – parfait

Chocolate mousse is a classic dessert of French restaurants. Served in glasses or parfait jars and topped with fruit, cream, crème fraiche, nuts, grated chocolate – whatever takes your fancy, it’s a really simple dish to make but oh so delicious. Chocolate mousse for four 6 egg whites 2 tbsp golden caster sugar 150g 70% […]

Continue Reading

Lemon, thyme & olive oil cake | Taste of Provence

There are three ingredients that always make me think of Provence and the South of France – olive oil, lemons and fresh thyme… Olive trees were introduced to France more than 2500 years ago and flourished due to the dry soil and agreeable climate. Groves of olive trees can be seen throughout Provence which now […]

Continue Reading

How to make chocolate fondant cake

This gooey-centred chocolate pudding is irresistible! It’s not known exactly who invented it or when though french chef Michel Bras claims to be the creator. But, whoever it was, we should all be thankful for this mellow, melt-in-your mouth classic. Here’s how to make chocolate fondant cake at home… Ingredients for 4 2 oz bittersweet […]

Continue Reading

How to make Paris-Brest cake

How to make Paris-Brest cake

Written by on October 24, 2019 in Desserts

The Paris-Brest cake was invented in 1910, by pastry chef Louis Durand of Patisserie Durand in Maisons-Laffitte. It was inspired by the famous cycle ride between Paris and Brest in Brittany. The round elements represent the wheel of a bike. The cake is made from choux pastry, filled with praline cream and garnished with flaked […]

Continue Reading


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

Subscribe via RSS Feed

Comments are closed.