Macarons are delightful and this recipe for caramel macarons is no exception. First it cracks than it melts on your tongue. A bit sweet with a bit 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. A good macaron is crispy, has a bite, is sweet, but not to sweet. And it is whole.
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 wirerack. 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).
But then I made my own macaron! And I have to admit, they tasted wonderfull. 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, which melted on your tongue and then the combination of the two. Wow. Wow. Wow.
After finishing your job
After all the hard work I sat down, with a cup of tea and relaxed. Get the tension out of me. And enjoyed, totally enjoyed the macaron. It's certainly something I'm going to make more and in other versions. But after I do a yoga session or two (lol).
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).
It's a good taste!
Caramel macarons with salty caramel
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Caramel macarons with salty caramel filling
Light salted caramel
- 240 gram sugar
- 80 mL water
- 115 gram butter unsalted
- 150 mL cream
- pinch salt Fleur de Sel
Macaron shell batter
- 3 egg whites size L
- 50 gram sugar
- 200 gram confectioner sugar
- 110 gram almonds
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 another 10-15 minutes. It will get a bit creamy.
The macaron Shell
- The day before baking the shells seperate your eggs and store the egg whites in a bowl with lid overnight at room temperature.
- The next day mix the egg whites until it gets slightly thicker. Add the sugar gradually untill the merengue gets shiny.
- Mix in a food processor or blender the almonds with the powdered sugar.
- Pulse until it becomes very fine ground.
- Add ⅓ 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.
- 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.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.