Some double acts are classics. Romeo and Juliet. Mickey and Minnie Mouse. Salt and Caramel. The balance of the sweetness and the slight savoury note is nothing short of addictive. With that in mind, I’m going to share with you a delicious recipe for Salted Caramel Macarons.
I made these with my dear friend, Carly of The Bleary Eyed Baker when we had a lovely baking day together. Always so nice to potter around making sweet treats, with a sweet friend gossiping and dancing to music, I would highly recommend it for the soul!
We made these macarons fairly petite in size so there wasn’t much room for the gorgeous decadent salted caramel buttercream filling, but the size would be pretty to be apart of an afternoon tea dessert plate. In the recipe below, I’ve given you instructions for larger macarons so they can be filled with the salted caramel filling as well as an oozy middle of even more salted caramel sauce.
- Line two baking trays with parchment paper and cut to size so it lays flat. Set aside.
- In a small processor, blend the ground almonds until ground finer. Sift the ground almonds with the icing sugar and cocoa powder into a bowl, discarding any large pieces left in the sieve. Put to one side.
- In a stand mixer, whisk the egg whites on medium speed until the eggs become frothy but not soft peaks. Add in the granulated sugar, a third at a time, while whisking on medium speed, until all incorporated.
- While the eggs are soft peaks, add any colour you might add, either gel or powder, not liquid as will affect the stability of the mix. But with these ones, the cocoa powder will give a gentle caramel colour.
- Keep whisking until the eggs are stiff peaks, add half the sifted almond/sugar mixture and fold in with a spatula until just incorporated.
- Add the rest of the almond/sugar mixture, continue to fold until some of the air is deflated from the mixture. Transfer the mixture to a disposable piping bag.
- Pipe on the prepared trays, 1-inch circles of the mixture leaving half an inch in between to allow for spreading. Firmly bang the trays a few times to release some of the air bubbles.
- Leave the baking trays on the side for 30 minutes to an hour to dry out the surface.
- Oven to 150C, and bake for 12-15 minutes, placing some parchment on top if browning too quickly. Let to cool completely, don’t pull them from the sheet but peel the paper off the back of the macaron.
- To make the filling. In a stand mixer, beat the butter until softened, add in the icing sugar, the salted caramel sauce and sea salt, and whisk until fluffy. If a bit firm to pipe, add a splash of milk to loosen the mixture.
- Transfer the mixture to a piping bag fitted with a star-shaped nozzle. If your macarons are on the big side, fill another piping bag with the caramel sauce, pipe the buttercream filling onto a macaron shell around the edge and then pipe in the middle the caramel sauce for an oozy middle. Sandwich with another similarly sized shell.
- Category: Macarons
- Method: Baking
- Cuisine: French
Got the macaron fever? Why not try making Baklava Macarons with Honey and Cinnamon Buttercream? Or Pecan Pie Macarons with Maple Syrup Filling? Or even a Gin and Tonic Macaron?
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