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Close Up of Salted Caramel Macarons

Salted Caramel Macarons


  • Author: foodnerd4life
  • Prep Time: 90 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 Macarons 1x
Scale

Ingredients

For Macaron Shells

  • 85g Ground Almonds
  • 150g Icing Sugar
  • 90g Egg Whites
  • 80g Granulated Sugar
  • 15g Cocoa Powder

For Salted Caramel Filling


Instructions

  1. Line two baking trays with parchment paper and cut to size so it lays flat. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Keep whisking until the eggs are stiff peaks, add half the sifted almond/sugar mixture and fold in with a spatula until just incorporated.
  6. 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.
  7. 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.
  8. Leave the baking trays on the side for 30 minutes to an hour to dry out the surface.
  9. 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.
  10. 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.
  11. 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

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