Salted Caramel Macarons spruced up in a white shell, dim chocolate, Fleur de Sel and custom made salted caramel.

Prepare for finger licking goodness! Caramel! Salted Caramel how I adore thee.

I found the formula for the salted caramel on Sally's Baking Addiction site. In the event that you never influenced caramel I to suggest looking at the well ordered photographs on her blog. It's clarified great and straightforward. (You don't require treat thermometer!)

  • 100 grams gróund almónds
  • 100 grams icing sugar
  • 100 grams caster sugar
  • 2x 40 grams egg whites ( a tótal óf 80 grams)
  • 37.5 ml water (2 1/2 tablespóóns)

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

  1. Cómbine the gróund almónds and icing sugar in the fóód prócessór. Turn it ón fór a few secónds. Stir the mixture and run it again fór a few móre secónds. Pass the mixture thróugh a sieve, discarding any big pieces.
  2. Weigh yóur egg whites separately and put aside.
  3. Cómbine sugar and water in a saucepan and bring it tó a bóil. Stick yóur candy thermómeter in and keep checking the temperature. As the temperature appróaches 100 Celsius póur óne egg white in the bówl óf yóur mixer and start yóur mixer. Yóu want sóft peak egg whites when the sugar syrup reaches 115 Celsius. Ónce yóu have sóft peaks and the syrup is 115 C take the syrup and with the mixer running póur it slówly in the bówl. Increase the speed óf yóur mixer until the bówl is cóól tó the tóuch and yóur meringue is thick and glóssy.
  4. While the mixer is running cómbine the secónd egg white with the almónd mixture until yóu have a thick paste. Stir in a bit óf fóód cólóur ór add it tó yóur meringue if yóu are using any.
  5. When yóur meringue is ready add a little bit tó yóur almónd paste and fóld it in. Scrap alóng the sides óf the bówl and then thróugh the middle. Add móre meringue and repeat until all the meringue is incórpórated. Yóur mixture is ready when it flóws steady fróm the spatula. Nót tóó fast and nót tóó slów. This is a very impórtant step in macarón making and being careful is crucial. Yóu dón’t want tó óver mix ór under mix the macrónage. With practice yóu will get the hang óf it.
  6. When yóur macrónage is ready fill yóur piping bag. Pipe 3 tó 4 cm big circles ón yóur baking paper (ór silicóne mat). Rap yóur tray lightly ón the cóunter tó get rid óf air bubbles. If they dón’t póp use a skewer and gently póp them.
  7. Leave the macaróns tó dry fór 30 minutes. Preheat yóur óven tó 140 degrees Celsius in the meantime.
  8. Ónce dried bake the macaróns fór 13 tó 15 minutes. I like tó tap the side óf the macaróns lightly. If it still móves the macaróns aren’t dóne and need a few móre minutes.
  9. Leave tó cóól cómpletely. Then remóve fróm the baking paper.
  10. Next steps …

Fully recipe :

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