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Salted caramel macarons, sweets recipe

Salted Caramel Macarons

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Salted Caramel Macarons

These Macarons are sure to impress, with the balance of sweet caramel and a touch of sea salt goodness. Bite through the crisp shell to get to the gooey centre.

Salted Caramel Macarons
 
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Author:
Ingredients
FOR THE MACARON SHELLS
  • 300g Almond meal, sifted
  • 300g icing sugar, sifted
  • 2 x 120g egg whites
  • 300g Caster sugar
  • 75g water
FOR THE BUTTERCREAM & CARAMEL FILLING
  • 1 tsp Sea Salt
  • 6 tbsp water
  • 250 g caster sugar
  • 190 ml double cream
  • 1 vanilla pod, seeds scraped out
  • 320 g salted butter
  • 400 g icing sugar, sifted
Method
FOR THE MACARON SHELLS
  1. Mix the almond meal and icing sugar with the first 120g egg whites, mixing vigorously until you have a smooth paste.
  2. Mix the caster sugar, water in a medium saucepan and place on the stove over medium heat.
  3. Place the remaining 120g egg whites in a mixing bowl and begin to whisk until they reach ‘soft peak’ consistency.
  4. When the sugar reaches 118°C remove from the stove and pour slowly with the still mixing egg whites to create the meringue.
  5. Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.
  6. Once cooled, using a spatula commence incorporating the meringue into the almond meal, icing sugar and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.
  7. Using a plastic piping bag with round tip, pipe the shells onto a baking sheet, making small rounds as even as possible.(you may want to make a template on a piece of paper and use it under the baking paper)
  8. You should stop piping before the mix reaches the outside edge of the tray.
  9. Tap the tray gently on the side of the bench to release any air bubbles.
  10. (If you used one remove the template from beneath your baking sheet.)
  11. Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.
  12. Cook the macarons at 150C oven for 30 minutes.
  13. Once cooked, slide the baking paper off the tray and let the shells cool (preferably on a wire rack).
FOR THE BUTTERCREAM & CARAMEL FILLING
  1. Place the sugar with 6 tablespoons of water in a high-sided saucepan. Cook on high until the sugar melts and turns into an amber coloured caramel. Remove from the heat immediately and add the cream; be careful as it will rise and splutter. Continue to stir and add 1 teaspoon salt and the vanilla seeds. Leave the mixture to cool completely.
  2. Cream the butter and icing sugar together until pale and fluffy - this will take at least 5 minutes using an electric whisk. Continue whisking and add half the cold caramel mix.
  3. To assemble the macarons pull the shells from the paper gently and turn them upside down.
  4. Pair your Macaron shells according to size and lay them out on your bench.
  5. Fill one half of your paired macaron shells filling them generously but keeping a space of approximately 3mm from the edge of the shell. Place a small amount of caramel in the middle.
  6. Pick up the macaron filled with caramel in one hand and the empty pair in the other and close the macaron by gently twisting the two shells together from left to right.
  7. Remember to let the filling spread regularly all the way to the edge of the shells.

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Published on: June 30, 2014

Filled Under: Featured, Recipes

Views: 2250

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