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Salted Caramel Coffee Macarons
Salted Caramel Coffee Macarons
- Recipe Submitted by Healthy Recipes on 02/03/2014
Category: Desserts
Ingredients List
- 200 grams glucose syrup (that”™s a fancy way of saying light corn syrup)
- 400 grams sugar
- 250 grams heavy cream
- 135 grams unsalted butter
- 15 grams fleur de sel
- Coffee Macaron Shells:
- 90 grams egg whites (about 3)
- 30 grams granulated sugar
- 200 grams powdered sugar
- 110 grams almonds
- 1 teaspoon espresso powder
- Coffee Paint (Optional):
- 1-2 teaspoons instant coffee (I used more espresso powder)
- 1 tablespoon hot water
Directions
Caramel: Combine the syrup, sugar and enough water (about 1/4 of the amount of sugar) in a saucepot to obtain a mixture with the consistency of wet sand.
Cook over high heat until it turns a medium amber colour.
Meanwhile, combine the heavy cream, butter and salt in another sauce pot and bring to a simmer.
When the sugar reaches the desired colour, slowly whisk in the hot cream mixture.
Let cool at room temperature until desired consistency or save in an airtight container at room temperature for up to 2 months or more.
Shells: In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
Place the powdered sugar, almonds and espresso powder in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells (they should be dry to the touch on the surface. BE GENTLE if you touch to check) a bit and bake for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
Coffee Paint (optional): Dissolve instant coffee in tablespoon of hot water and gently brush the paint over the baked macaron shells. Let dry completely.
Assembly: Reheat caramel if necessarily in the microwave in 30 second intervals, until caramel reaches a viscous consistency. If you overheat and caramel becomes too liquidy, just let sit at room temperature to cool down and it will thicken. Pipe or spoon about 1 big tablespoon of caramel in the center of one shell and top with another one.
Cook over high heat until it turns a medium amber colour.
Meanwhile, combine the heavy cream, butter and salt in another sauce pot and bring to a simmer.
When the sugar reaches the desired colour, slowly whisk in the hot cream mixture.
Let cool at room temperature until desired consistency or save in an airtight container at room temperature for up to 2 months or more.
Shells: In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
Place the powdered sugar, almonds and espresso powder in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells (they should be dry to the touch on the surface. BE GENTLE if you touch to check) a bit and bake for 15 to 20 minutes, depending on their size. Let cool.
Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
Coffee Paint (optional): Dissolve instant coffee in tablespoon of hot water and gently brush the paint over the baked macaron shells. Let dry completely.
Assembly: Reheat caramel if necessarily in the microwave in 30 second intervals, until caramel reaches a viscous consistency. If you overheat and caramel becomes too liquidy, just let sit at room temperature to cool down and it will thicken. Pipe or spoon about 1 big tablespoon of caramel in the center of one shell and top with another one.
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