Happy Friday! Lots of baking this past week here at Maple et Chocolat HQ. My parents and my sister are arriving tomorrow and are staying next week so I wanted to get ahead with recipe testing and photographing. Lots of good stuff coming soon!
Today, I’m finally sharing with you my salted caramel macaron recipe. To be honest with you, (and you already know this if you follow me on instagram) it took me 10 tries to get it right… Macarons are not easy to make. NOT AT ALL! But when they are done right, it is so rewarding!
Here are a few things I’ve learned this past month: humidity is your enemy, you need a scale, make sure you prepare your egg whites the night before (they need to age!), do not use store-bought egg whites, your egg whites need to be really stiff before adding the icing sugar and almond flour, you need to be able to make the figure 8 with the batter without it breaking, and finally, you will have to play around with the temperature of your oven. Every oven is different and the temperature is super important when baking macarons.
I made a basic vanilla shell for the macaron and used homemade salted caramel for the filling. Honestly, the sweetness from the shell and the saltiness from the caramel were the perfect combo!
If you make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or use #mapleetchocolat 🙂
Print
Salted Caramel Macaron
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
The perfect sweet and savoury combo in a macaron!
Ingredients
- For the shells:
- 100g egg whites
- 80g granulated sugar
- 100g almond flour
- 120g icing sugar
- For the salted caramel:
- 1 cup salted sugar
- 5 tbsp butter
- 3/4 cup heavy cream
- 1 tsp sea salt
Instructions
- For the shells: the night before, separate the egg whites and the yolks and let the egg whites age in the fridge overnight
- The next day, sift the almond flour and icing sugar together. Set aside
- Start beating your egg whites on medium speed. When they start to froth, add 1 tbsp of granulated sugar. Continue adding the sugar one tbsp at a time while beating the egg whites on high and until stiff peaks form
- Fold the almond/icing sugar mixture into the egg whites until well combined. Be gentle!
- Stop folding once you can draw the figure 8 with the batter without it breaking
- Line a baking sheet with parchment paper
- Fill a pipping bag with the batter and pipe even circles on the baking sheet
- Tap the bottom of the pan on the counter to get rid of air bubbles
- Let the pipped rounds air dry for 30 minutes to 1 hour (until the top is dry basically)
- Preheat the oven at 300-305F
- Bake the macarons for 10 minutes and allow the shells to cool at room temperature
- For the caramel: melt the sugar in a sauce pan on high heat
- When fully melted, add the butter while whisking
- Add the heavy cream still while whisking and continue doing so for 1 minute (the mixture should be boiling)
- Remove from the heat, add the sea salt and let the salted caramel cool in an open container (I typically put it in a glass container and keep the lid off till cool)
- Once the shells and the caramel are all cooled down, you can assemble your macarons!
- Eat 1 or 2 (or 3!) and place the rest in an airtight container in the fridge. The macarons are usually better after 24 hours (yup, you’ll need patience!)
- Enjoy
- Prep Time: 1 hour 30 minutes
- Cook Time: 0 hours
- Category: cookies
