SALTED CARAMEL MACARONS

Salted Caramel Macarons dressed up in a white shell, dark chocolate, Fleur de Sel and homemade salted caramel.

Get ready for finger licking goodness! Caramel! Salted Caramel how I love thee.

I found the recipe for the salted caramel on Sally’s Baking Addiction website. If you never made caramel before I recommend checking out the step by step photos on her blog. It’s explained very well and easy to understand. (You don’t even need candy thermometer!)

The salted caramel is super handy to have ready. Add some to your buttercream for cupcakes or cakes (one of my fav ways to use it), drizzle it over brownies, fill cakes or cupcakes with it or just eat it straight out of the jar.

MACARON SHELLS
SHELLS

• 100 grams ground almonds
• 100 grams icing sugar
• 100 grams caster sugar
• 2x 40 grams egg whites ( a total of 80 grams)
• 37.5 ml water (2 1/2 tablespoons)

SALTED CARAMEL

• 200 grams granulated sugar
• 90 grams butter, in cubes
• 120 ml double/heavy cream
• 1 teaspoon Fleur De Sel

INSTRUCTIONS

• Combine the ground almonds and icing sugar in the food processor. Turn it on for a few seconds. Stir the mixture and run it again for a few more seconds. Pass the mixture through a sieve, discarding any big pieces.
• Weigh your egg whites separately and put aside.
• Combine sugar and water in a saucepan and bring it to a boil. Stick your candy thermometer in and keep checking the temperature. As the temperature approaches 100 Celsius pour one egg white in the bowl of your mixer and start your mixer. You want soft peak egg whites when the sugar syrup reaches 115 Celsius. Once you have soft peaks and the syrup is 115 C take the syrup and with the mixer running pour it slowly in the bowl. Increase the speed of your mixer until the bowl is cool to the touch and your meringue is thick and glossy.
• While the mixer is running combine the second egg white with the almond mixture until you have a thick paste. Stir in a bit of food colour or add it to your meringue if you are using any.
• When your meringue is ready add a little bit to your almond paste and fold it in. Scrap along the sides of the bowl and then through the middle. Add more meringue and repeat until all the meringue is incorporated. Your mixture is ready when it flows steady from the spatula. Not too fast and not too slow. This is a very important step in macaron making and being careful is crucial. You don’t want to over mix or under mix the macronage. With practice you will get the hang of it.
• Read more please visit : ohsprinkles.com

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