Macarons with salted caramel

Macarons again, but they are so good! Johan thought these were so good that he got the idea that they would come with us to England so that our friends, who we lived with for a few days, would get the opportunity to taste them. Said and done, they ended up in the bag we checked in and the little ones got to go in the luggage compartment of the plane to England. They were not particularly pleased when they arrived and were ingested, they looked a little sad, the little macarons, but they still tasted really good! So if you ever make macarons one day before you are going on a trip, take, by all means, them with you, but pack them carefully so they do not jolt around so much.

Macarons with salted caramel


115 g almond flour
230g icing sugar
144 g of egg white
72g caster sugar
seeds from 1 vanilla pod
½ tsp salt

Grind the almonds and icing sugar together in a food processor or, if you use almond flour, sift the almond meal and icing sugar in a bowl.
Whisk the egg whites in a large bowl until soft peaks form. Whisk in caster sugar, salt and vanilla seeds so that it becomes a thick and glossy meringue batter.
Fold in the almond mixture (about one-third at a time) into the meringue batter with a spatula. When all the dry ingredients have been mixed in properly, continue to divide and fold the meringue mixture until batter is thick and shiny with a bit chewy texture.
Pour the meringue mixture into a spun or plastic bag fitted with a 1 cm wide tip around the nozzle. Pipe out on parchment paper, or do as I do and invest in a macaron mold made of silicone, it has given me much better results. Tap with your hand over the baking sheet so that any air bubbles in the macarons disappear. Let stand at room temperature for 30 minutes and heat the oven to 150 degrees C.
Bake for 10-15 minutes. Let the macarons cool for about 10 minutes and remove them from the baking paper.

Salted caramel filling
1 cup salted caramel
125 g butter, room temperature

Beat the butter until it is soft and fluffy. Then incorporate the salted caramel and mix well.

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