Caramel macarons with salted caramel filling
Macarons are delightful and this recipe for caramel macarons is no exception. First, it cracks then it melts on your tongue. A bit sweet with a bit of salt.
Ingredients
Light salted caramel
- 240 gram sugar
- 80 mL water
- 115 gram butter unsalted
- 150 mL cream
- ⅛ 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 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.
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.
Nutrition
Calories: 196kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 254IU
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