Danish pastries originally came from Austria, which is why the Danes call them Wienerbrød - literally Viennese bread. A personal favourite of mine is pecan and cinnamon, a flavour combination that just tastes so perfect of course we had to put it in a macaron!
For this delicious macaron we first caramelise pecans in butter and maple syrup and reduce them to a crunchy crumb, then we combine them with cinnamon and just a hint of cardamom into a rich white chocolate ganache, finally we sprinkle a little cinnamon sugar on the shells to give that delicious finishing crunchy touch.
INGREDIENTS & ALLERGENS:
Sugar, ground almonds, free range eggs, pecan nuts, Belgian white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), cream (from cow’s milk), maple syrup, butter (from cow’s milk), cinnamon, cardamom, food colour (E422, E1520, E551, E110*). *May have an adverse effect on activity and attention in children.