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 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).
Caramel macarons with salty caramel filling
This post is also available in: Dutch