Salted Caramel Macarons
Absolutely irresistible are these salted caramel macarons. A smooth, luxurious caramel filling sandwiched between macarons makes for a perfect bite-sized dessert or treat. Place a few of these gems in a little box and tie a pretty bow around it for a thoughtful gift or giveaway that will surely be appreciated.
Making macarons might seem complicated at first but it’s basically just blending almond flour and powdered sugar, to which you mix in a meringue.
I used my basic macaron recipe made the Italian meringue method and kept it simple save for a pinch of brown sugar on a few of the macarons, so the focus is more on the gorgeous caramel filling. Recipes for the macarons and salted caramel filling are in the recipe box at the end of this post for easy reference. More notes are detailed in my previous post.
Ingredients
Directions
For the Macarons:
for full recipes please see : sugarywinzy.com
Making macarons might seem complicated at first but it’s basically just blending almond flour and powdered sugar, to which you mix in a meringue.
I used my basic macaron recipe made the Italian meringue method and kept it simple save for a pinch of brown sugar on a few of the macarons, so the focus is more on the gorgeous caramel filling. Recipes for the macarons and salted caramel filling are in the recipe box at the end of this post for easy reference. More notes are detailed in my previous post.
Ingredients
- For the Macarons:
- Sift together (if measuring by volume, pre-sift first, measure out, whisk to combine, then sift together:
- 260 g blanched almond meal / flour (3 cups + 2 tablespoons)
- 260 g powdered sugar (2 ½ cups)
- Mix with sifted dry ingredients:
- 100 g egg whites at room temperature (1/3 cup / 3 egg whites / 100 milliliters)
- For the Italian meringue:
- 260 g granulated sugar (1 ¼ cups)
- 80 g water (1/3 cup or 75 mil)
- 100 g egg whites (1/3 cup / 3 egg whites / 100 milliliters)
- For the salted caramel filling:
- 1 cup granulated sugar (200 g)
- ¼ cup water (60 g)
- 2 ½ cups heavy cream (626 g / 650 ml)
- 4 tablespoons unsalted butter cubed (56 g)
- ½ teaspoon salt (3 g)
Directions
For the Macarons:
- Line 3 – 4 cookie sheets with parchment paper.
- If measuring by volume, separately sift the almond flour and powdered sugar. Measure them out, whisk to combine and then sift together to blend.
- With a spatula, mix egg whites with sifted dry ingredients until it forms a smooth paste. Cover and set aside.
- .................................
for full recipes please see : sugarywinzy.com