If anything turns out a bit rough in your baking, you can just call them 'rustic'! My butterscotch macarons are rather rustic but delicious too.Soft brown sugar gives the butterscotch flavour.

Makes about 15 sandwiched macarons

2 eggs whites

1/4 tsp cream of tartar

100g icing sugar

30g soft brown sugar

100g ground almonds

For the filling:

2 tbsp butter

2 tbsp brown sugar

2 tbsp coconut cream, or cream or milk

1 c icing sugar

1/4 tsp vanilla extract

Line 2 baking sheets with baking paper.

In a large bowl whisk the egg whites until soft peaks form. Whisk in the cream of tartar and 1 tbsp of icing sugar. Add rest of icing sugar 1 tbsp at a time until incorporated.

Sift in brown sugar and almonds. Use a metal spoon to just combine.

Put teaspoonfuls of mixture onto your trays, spaced apart, or use a piping bag to make small circles. Tap the sheets a couple of times on your bench and leave to rest for 30 minutes.

Make the icing by melting the butter in a small saucepan. Add the brown sugar and heat until bubbling but not boiled. Cook for 2 minutes stirring constantly with a wooden spoon. Add the cream and stir constantly for another 2 minutes. Take off the heat and let cool for a few minutes before stirring in the icing sugar and vanilla. Add more icing sugar or cream to get a thick spreadable consistency.

Preheat oven to 110C.

Bake the macarons for 30 minutes, then turn off the oven and leave them in for a further 15 minutes. Remove from oven and let cool completely on the trays.

Spread half the macarons with butterscotch filling and place another macaron on top. Store in an airtight container.
You'll have plenty of icing left. You'll just have to make more macarons or a cake to use it up!