I LOVE caramel and I love macarons even more. Therefore, salted caramel macarons is one of the best things in my life. When I first tasted Katrines macarons with salted caramel, it was very difficult to stop eating. Unfortunately I had waited to get my caramel macarons for almost 2 months since I first told Katrine I was craving caramel macarons and if she perhaps would make me some.
She have just started a new job, more chores in general and many more cake orders. All these new duties also hurt the blog a little and not just my craving. Because she is so busy Katrine right now has 38 recipes lying ready to type them in, but no time to get them written. However, she has decided that there will be no more baking until all of the 38 recipes are posted. I do not know if she believes that she can keep the agreement. But im sure that I don’t, i think in 1 week she is back in the kitchen making th pile of recipes to type in even bigger.
Finally it was my turn, to eat salted caramel macarons and I write this with a crowded belly full of caramel macarons 🙂 Oh Yeah! I LOVE IT! I’ll hope you will love the recipe as much as I do. Enjoy 🙂
Provides approx. 50 macarons
Salt Caramel Filling
- 250 g of heavy cream 38%
- 350 g caster sugar
- 10 g Fleur de sel
- 350 g butter
Method:
- Cut your butter into small cubes. Weigh the sugar into a medium saucepan and warm it up at medium heat.
- Weigh the heavy cream into a small saucepan and bring to the boil. Remove immediately from the heat.
- While the sugar melts stir it once in a while so it does not burn and brown unevenly.
- When the sugar is dark brown/amber, remove it from the heat and pour the cream into the sugar in a thin stream while stirring thoroughly.
- Cool of the caramel to about 45°C/113°F, then add the salt. Add the butter a few cubes at a time, stirring well.
- Pour the caramel into a rectangular baking dish and put it in the fridge until cooled down.
Caramel Macaron Shells
- 300 g almond meal
- 300 g icing sugar
- 120 g egg whites (1)
- 300 g of cane sugar
- 75 g of water
- 120 g egg whites (2)
- Brown food colour
Method:
- Add the desired amount of color in the egg whites (1).
- Sieve the almond flour and powdered sugar into the brown egg whites and mix to form a smooth brown almond paste.
- Mix cane sugar and water in a medium saucepan and bring to the boil on medium heat.
- Pour egg whites (2) in a bowl.
- When the sugar reaches 115°C/239°F you begin to whip the egg whites until they have soft peaks.
- When the sugar reaches 118°C/245°F take it of the heat and slowly pour it in a thin stream into the egg whites while constantly whipping.
- Beat at high speed for 1 min and then continue on medium speed for approx. 2 min. Then slowly beat egg whites until meringue is about 50°C/122°F.
- Using a spatula, turn the meringue into the brown almond paste, working gently from the sides to the center while you fold the meringue.
- When the mixture is homogenous and shiny pour the batter into a pipingbag and pipe out macarons with a round nozzle nr.11.
- Slap the baking tray at the table to avoid airbobbles in the macaron shells.
- Let your macarons stand approx. 15 minutes and then bake them. I baked mine at 190°C/375°F for 6 min, turned the plate, baked for 10 min at 150°C/300°F, they ended up perfect. The original recipe recommends 150°C/300°F for 30 minutes, but it did not work at all in my oven.
- When they are done pull them of the baking tray and onto a wire rack to cool down.
Filling the macarons:
- Take the shells of the baking paper and turn them upside down.
- Add your macaron shells in pairs if they are very different in size. (Are they identic, this is not necessary.)
- Take your caramel from the refrigerator and place in a bowl that can withstand water bath.
- Come bowl over a water bath and soften the caramel. ONLY SOFTEN IT, DONT LET IT MELT.
- Remove the caramel from the heat and whisk vigorously, this will thicken the cream to a butter cream consistency.
- Fill half of the macarons with caramel butter cream and assemble with a shell that fits.
- Remember that the filling must go all the way to the edges.
Storage and serving: Getting the finished macarons on a baking sheet covered with plastic wrap in the refrigerator for at least 24 hours. Before serving, made macarons from the refrigerator about. 30 min before and served at room temperature. See shelf lives of macarons and freezing rules for macarons if you need to make your macarons in advance.
If you love caramel and macarons, I also think you will like these recipes: Caramel Gateau Marcel (the world’s best chocolate cake), Banana muffins w. caramel, banana brownie w. caramel or maybe pistachio macarons.
Happy springday from Kaloria