Salted Caramel Macarons
Category: Desserts
Servings: 60 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Almond flour | 200g |
| Powdered sugar | 200g |
| Granulated sugar | 200g |
| Egg whites | 150g |
| Water | 50ml |
| Instant coffee | 11g |
| Granulated sugar | 420g |
| Butter | 300g |
| Heavy cream | 200ml |
| Sea salt flakes | 1 tsp |
Instructions:
Step 1: Prepare the Macaron Shells
To begin, prepare the macaron shells by sifting the almond flour and powdered sugar together in a mixing bowl. Using a food processor, blend the almond flour and powdered sugar until finely ground and combined. After sifting, combine the mixture with 75g of egg whites, stirring gently with a wooden spoon to form a paste-like consistency. Once combined, cover the bowl with plastic wrap and set aside at room temperature while you move on to the next steps.
Step 2: Make the Sugar Syrup
In a small saucepan, combine 420g of granulated sugar with 50ml of water. Bring to a gentle boil, stirring to dissolve the sugar, and let it simmer while you start beating the remaining 75g of egg whites in a stand mixer until stiff peaks form.
Step 3: Incorporate the Meringue into the Almond Flour Paste
Slowly pour the hot sugar syrup into the meringue, continuing to mix at medium speed until glossy and firm. Once the meringue is ready, gently fold it into the almond flour mixture, one spoonful at a time, using a spatula. The goal is to achieve a smooth, shiny batter that flows like lava. Be careful not to overmix; it should have a thick, yet slightly runny consistency.
Step 4: Pipe the Macaron Shells
Once the batter is ready, transfer it into a piping bag fitted with a round tip. Prepare a baking sheet lined with parchment paper. To ensure the parchment sticks better, lightly butter the baking sheet before placing the paper on top. Pipe small rounds (about 4 cm in diameter) onto the parchment paper, spacing them evenly to allow for expansion. Tap the baking sheet gently on the countertop to remove air bubbles and ensure the batter spreads evenly.
Step 5: Let the Macarons Rest
Allow the piped macarons to rest at room temperature for 20 minutes. This step is crucial, as it helps the shells form a skin that will give them their smooth, glossy texture when baked.
Step 6: Bake the Macarons
Preheat your oven to 160Β°C (320Β°F) in the convection mode. Bake the macarons for about 10 minutes, but avoid using the static setting as it may result in uneven cooking. Once baked, turn off the oven and leave the macarons inside with the door slightly ajar for 2 more minutes. To keep the oven door slightly open, you can use a wooden spoon to prop it open. This step helps the macarons dry out properly and reduces the risk of cracking.
Step 7: Prepare the Salted Caramel Filling
While the macarons are cooling, itβs time to make the salted caramel filling. Place 420g of granulated sugar in a medium-sized saucepan over medium heat. Allow the sugar to melt slowly, swirling the pan occasionally, until it turns a golden amber color. Carefully pour in 200ml of heavy cream, which should be warm, and stir the mixture vigorously. Be careful, as the caramel will bubble up when the cream is added. Once the mixture is smooth, add a pinch of sea salt and continue stirring until fully incorporated.
Step 8: Finish the Caramel
Once the caramel has cooled slightly, blend it with an immersion blender to ensure it’s smooth and glossy. Transfer the caramel to a wide, shallow bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow the caramel to cool to room temperature.
Step 9: Assemble the Macarons
Now that both the macaron shells and the salted caramel filling are ready, it’s time to assemble the macarons. Take half of the macaron shells and pipe a small amount of salted caramel onto the flat side of each. Place the remaining macaron shells on top, gently pressing them together to form a sandwich.
Step 10: Enjoy!
Once assembled, your salted caramel macarons are ready to be enjoyed. These decadent treats are perfect for special occasions or as a delightful dessert after dinner. Store the macarons in an airtight container at room temperature for up to 3 days.
Tips:
- If you’re having trouble with cracking shells, it may be helpful to reduce the oven temperature slightly or adjust the resting time before baking.
- For a smoother caramel filling, be sure to use warm cream when adding to the sugar syrup.
These Salted Caramel Macarons are a sweet and salty indulgence that will impress anyone lucky enough to try them. The delicate macaron shells, with their crisp edges and chewy centers, perfectly complement the rich and velvety salted caramel filling.
