Salted Caramel Macarons

Salted Caramel Macarons
Salted Caramel Macarons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Macaron Shells – makes 40 in (101.6 centimetres) size shown in video, more if making mini macarons

  • 220

    g (7.76 ounces) icing sugar

  • 120

    g (4.23 ounces) almond meal

  • 120

    g (4.23 ounces) egg whites

  • 80

    g (2.82 ounces) sugar caster sugar

  • 10

    g (0.35 ounces) raw sugar (optional, for sprinkling on top)

  • Salted Caramel Filling:

  • 2

    tablespoons dulce de leche warmed

  • additional 1/2 cup dulce de leche

  • 1/2

    cup butter

  • pinch of sea salt flakes

  • Dulce de leche ingredients (makes 1 cup of thick dulce de leche)

  • 4

    cups or 1L (0.26 gallons) milk

  • 2

    cups or 460g (16.23 ounces) sugar

  • 1

    teaspoon baking soda

  • Vanilla extract

  • Preheat oven to 150C (302 degrees Fahrenheit)

Directions

Dulce de leche: Bring the milk to the boil, add the sugar, vanilla and baking soda. Stir until the sugar is dissolved. Reduce the heat and wash down the sides of the pan using a wet pastry brush. Simmer over medium heat for about 1 hour scooping off any froth every fifteen minutes. As you get closer to an hour monitor the syrup regularly to check it is not burning on the bottom of the pan. Pour through a fine metal sieve into a bowl and allow to cool. It will thicken more on cooling. Macarons: Sift together the icing sugar and almond meal using a coarse sieve (if you use a fine sieve the almond meal will not go through). Discard any gritty bits of almond meal that do not go through. Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out. Beat for an additional 2 minutes. Add the almond icing sugar mixture and fold in using a rubber spatula. Keep gently folding until the mixture looks like lava, it should have some movement but not be runny. While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly. If you over mix or under mix it effects you macaroons, please read the macaron troubleshooting and FAQ post if you are unsure about this. Spoon into a piping bag and pipe small circles of mixture onto NON-STICK baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side, sprinkle with raw sugar. Place in the oven (you do not need to leave them to sit on the bench with this recipe) and bake until a foot has formed and the shells are crisp. This takes roughly 20 minutes, watch the video to see what you’re looking for. Try not to open the oven during the cooking process as this will cause a drop in oven temp and may make your macarons hollow. Cool and then gently peel off the baking paper and pair similar sized shells. Warm two tablespoons of dulce de leche and spoon some into the centre of one half of the shells. Combine the dulce de leche with butter and sea salt and beat until smooth. Pipe a dollop onto each macaron and add the lid. Store in airtight container in the refrigerator.

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