Description
The perfect sweet and savoury combo in a macaron!
Ingredients
Scale
- 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