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Chocolate And Salted Butter Caramel Macarons
Chocolate And Salted Butter Caramel Macarons
- Recipe Submitted by ADMIN on 10/05/2016
Ingredients List
- Ingredients:
- •100 grams blanched, ground almonds (make sure to grind more than 100 grams)
- •100-110 grams egg whites (about 3 egg whites), aged 1 day at room temperature
- •15 grams cocoa powder
- •185 grams powdered sugar
- •4 tablespoons sugar
- Salted butter caramel
- •100 grams granulated sugar
- •150 ml heavy cream
- •85 grams salted butter
- •A pinch of seasalt(optional)
Directions
1. Grind the almonds in a mixer or a food processor. Push the almond flour through a sieve to get rid of any large pieces or lumps.
2. Mix the powdered sugar and cocoa powder together with the ground almonds in a food processor.
3. In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out.
4. Fold the dry mix carefully and slowly into the meringue, use a spatula. Add food coloring if desired until fully mixed. Don't overmix!
5.. Fill your piping bag and pipe the macarons onto a baking sheet. Let them set for 60 minutes to form a dry skin.
6. Preheat the oven to 150° C. Bake for about 14 minutes. Let cool completely, then spread caramel on them and sandwich them together.
Salted butter caramel
1. Carefully heat the sugar in a saucepan withput stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times. Remove from heat and swirl until all the sugar has melted. Heat the cream in another saucepan.
2. Add the diced butter to the sugar. Be very careful so you don't get caramel on yourself, it is HOT! Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together. Put the saucepan back on the heat.
3. Add the cream, a little at a time. Be careful, it will spit and spatter like crazy! Let the caramel boil for a few minutes and then remove the pan from the heat. Let cool and then pour your lovely caramel into clean jars. Don't worry if the caramel seems to runny, it will harden in the fridge (hopefully not too much..). Store in the fridge. If you feel that your caramel is to stiff, leave it in roomtemperature before using.
2. Mix the powdered sugar and cocoa powder together with the ground almonds in a food processor.
3. In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out.
4. Fold the dry mix carefully and slowly into the meringue, use a spatula. Add food coloring if desired until fully mixed. Don't overmix!
5.. Fill your piping bag and pipe the macarons onto a baking sheet. Let them set for 60 minutes to form a dry skin.
6. Preheat the oven to 150° C. Bake for about 14 minutes. Let cool completely, then spread caramel on them and sandwich them together.
Salted butter caramel
1. Carefully heat the sugar in a saucepan withput stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times. Remove from heat and swirl until all the sugar has melted. Heat the cream in another saucepan.
2. Add the diced butter to the sugar. Be very careful so you don't get caramel on yourself, it is HOT! Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together. Put the saucepan back on the heat.
3. Add the cream, a little at a time. Be careful, it will spit and spatter like crazy! Let the caramel boil for a few minutes and then remove the pan from the heat. Let cool and then pour your lovely caramel into clean jars. Don't worry if the caramel seems to runny, it will harden in the fridge (hopefully not too much..). Store in the fridge. If you feel that your caramel is to stiff, leave it in roomtemperature before using.
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