Salted caramel macarons
Making these salted caramel macarons is a labor of love but the end result will make you a proud home baker.
Salted caramel macarons
Making these salted caramel macarons is a labor of love but the end result will make you a proud home baker.
Tools
Ingredients
90 g almond flour, sifted
265 g icing sugar, sifted
100 g egg whites
2.5 tsp salt
75 g caster sugar
pinch blue food coloring
120 g sugar
250 g butter
70 ml heavy cream
1/2 tsp flaky sea salt
Step by step
This recipe makes about 22 macarons.
Add the egg whites and 1/2 teaspoon salt to the bowl of a Stand Mixer fitted with the Mixer Whisk and mix on speed 6 until frothy. Increase the speed to 10 and gradually add sugar. Whisk until very stiff peaks form. Add the food coloring and mix until combined.
Add 70 g of icing sugar and 45 g of almond flour to the whipped egg whites and mix vigorously. Add 70 g of icing sugar and remaining almond flour. Mix and deflate the egg whites by gently pressing them on the side of the bowl with a rubber spatula. To check if the batter is ready, lift up your spatula. The batter should fall off the spatula in a steady stream.
Transfer the batter to a piping bag fitted with a medium round tip. Pipe identical circles of approximately 4 cm wide. Tap the baking sheet on the counter several times so that large air bubbles can escape. Use a toothpick to pop any remaining large air bubbles on the surface if needed. Set the piped macarons aside for at least 45-60 minutes until the surface feels smooth when you lightly touch it.
Bake the macarons for about 18-22 minutes in a preheated oven at 140°C until they develop a ruffled foot at the bottom and are dry on the surface. Let them cool on the baking sheet, out of the oven.
Melt the sugar in a saucepan over medium heat, stirring constantly. When the sugar has become an amber-colored liquid, add 50 g of butter and stir vigorously until a smooth mixture forms. Add the heavy cream and mix again. Remove from the heat and stir in 2 teaspoons of salt. Set aside until the caramel has cooled down completely.
Add the remaining butter and icing sugar to the bowl of a Stand Mixer fitted with the Flex Edge Beater. Mix on speed 6 until a smooth and fluffy buttercream has formed. Slowly stream in 70 g of the salted caramel and mix until combined. Transfer the buttercream to a piping bag fitted with a small round nozzle. Pipe a circle-shaped round of buttercream onto half of the macaron shells, leaving some space in the middle. Fill the little gap in the middle with caramel and top it off with some flaky salt. Place a macaron shell on top of the filling.
Store in the fridge for at least 12 hours before serving. This way, the macarons will achieve the perfect soft texture.
