Macarons are delightful and this recipe for caramel macarons with salted caramel filling is no exception. First, it cracks then it melts on your tongue. A bit sweet with a bit of salt.
Macarons, many food-bloggers have made them. But I didn't (yet). Why? I don't know. I have a sweet tooth, so that's not the reason. But I've read on so many books and blogs, that it looks simple, but isn't.
How do you let them stay in one piece?
A good macaron is crispy, has a bite, is sweet, but not too sweet. And it is a whole cookie.
I did find out that that is a big issue. How do you get the macarons in one piece of the baking paper and then later of the wire rack.
And how do you fill them without breaking? It took quite a while before I figured that one out (be really, really, really gentle, have a lot of patience and a flat, thin spatula).
Yes, I've done it!
But then I made my own macaron! And I have to admit, they tasted wonderful. It was totally worth all the cracked cookies, the lack of patience I have, and the frustration felt when I broke another one.
The slightly sweet macaron, the very sweet, but light salted caramel, melted on your tongue and then the combination of the two. Wow. Wow. Wow.
I adapted the recipe for the Caramel Fleur de Sel from a recipe from tartelette (www.tarteletteblog.com), a foodblog I do admire so much for the great recipes, but also for the ultimate photography (and styling).
- Instead of whole almonds, you could also use the same amount of almond flour.
- Use a thin spatula to get the cookie off your baking mat.
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Caramel macarons with salted caramel filling
Ingredients
Light salted caramel
- 240 gram sugar
- 80 mL water
- 115 gram butter unsalted
- 150 mL cream
- â…› teaspoon salt Fleur de Sel
Macaron shell batter
- 3 egg whites size L
- 50 gram sugar
- 200 gram confectioners sugar
- 110 gram almonds
Ingredients you need per step are listed below the step in Italic
Instructions
Light salted Caramel
- In a heavy saucepan set over low heat, combine the sugar and water and heat until the sugar is dissolved.
- Add the butter and salt.
- Let it come to a boil and cook until it reaches a golden caramel color.
- Remove from the heat and add the cream.
- Whisk to combine and put back on the stove. Let it come to a boil again (low heat) and cook for another 10-15 minutes. It will get a bit creamy.
The macaron Shell
- The day before baking the shells separate your eggs and store the egg whites in a bowl with a lid overnight at room temperature.
- The next day you mix the egg whites until it gets slightly thicker. Add the sugar gradually until the meringue gets shiny.
- Mix in a food processor or blender the almonds with the confectioner's sugar.
- Pulse until it becomes finely ground.
- Add â…“ of the egg whites to the almonds and mix gently.
- Then carefully add the almond mixture with the remaining egg whites and fold the mixture in.
- Test a small amount of batter on a plate. When the top flattens it's good to go, otherwise, fold it a few more times. Fill a pastry bag with a plain tip and pipe small rounds (1.5 inches - 4 cm in diameter) on a parchment paper baking sheet.
- Let the macarons rest for an hour.
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Bake the macarons for 10-15 minutes.
Assembling macarons
- Take two shells (without braking ? use a thin spatula) and spoon a few tablespoons of the caramel on one shell. Place the other one on top and press gently down.
Notes
- Instead of whole almonds, you could also use the same amount of almond flour.
- Use a thin spatula to get the cookie off your baking mat.
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