Salted Caramel Macarons recipe

I quite like baking and i like macarons in particular.. they can be a little hit or miss but i guess that is part of the fun.. So much can go wrong when making the shells.. a bit like russian roulette even though i use the same recipe each time (too hard/ no "feet" - that is the frilly bit, cracked top etc). They are so worth it though when it all goes to plan and they come out looking and tasting great!

We did a bake sale for Comic Relief at work a week or so ago and i made some of my salted caramel mac's and they were a big hit!
 

Here is the recipe if anyone fancy having a go!

Salted Caramel Macarons (shells) 

Makes 25 to 50 filled macs depending on size

150 g Ground almonds

150 g Icing sugar

55 g egg whites (room temperature)

150 g caster sugar

40 g water

Food colouring (if using)

55 g  egg whites  - extra (room temperature)

Sugar thermometer

 

·         Line baking trays with non-stick baking paper or silpat/silicon paper

·         Combine the ground almonds and icing sugar in one bowl

·         Put 55 g of the egg whites in an electric mixer with a whisk attachment

·         Put the water and the caster sugar in a small saucepan over a low heat and stir until dissolved.

·         Increase the heat and cook until it reaches 118 c

·         Add liquid food colouring into the sugar water at this stage – if using a cream or gel colour – then add it to the egg whites in the mixer instead.

·         When the sugar reaches 110 c then start whisking the egg whites slowly until frothy. Increasing the speed when the sugar is up to 118 c – then slowly (at the same time as you whisk) add the syrup in a steady stream into the egg whites. Continue to whisk for 5 min or so until the egg whites have cooled down a little.

·         Add the extra egg whites to the ground almond/icing sugar mix and then scrape in the whisked egg whites. Fold through until fully combined and the mix is at a dropping consistency and falls slowly off the spatula.

·         Transfer the mix to a piping bag and pipe into small rounds about 3 cm in diameter. Easiest to pipe straight down onto the tray – not at an angle.

·         Let sit for 20 min to form a skin on top. (touch one with a finger – if it is not sticky then it is ready for the oven.

·         Oven should be pre heated to 135 C – they go in for about 16 – 20 min.

·         Take them out and leave for 2 min then try and see if they come off the tray easily – if not and still too soft, put them back in the oven for another 2 min.

·         When cooled – match them up according to size ready for filling.

Salted Caramel filling

110 g double cream

Vanilla bean or vanilla extract (to taste)

60 g water

150 g caster sugar

30 g liquid glucose

100 g softened un-salted butter

2 – 3 g of sea salt flakes

 

·         Mix the cream with the vanilla and heat slightly in the microwave

·         Put the water, sugar and glucose in a saucepan and cook until dissolved. Increase the heat and cook until the caramel is a dark amber colour.

·         Carefully stir the cream into the caramel – note that it will spit and release a lot of heat.  Stir until smooth then pour in a bowl cool until room temperature, then cover with cling film and refrigerate. (this can be done a day or 2 in advance)

·         When you want to fill your macarons – whisk (electric whisk or electric mixer) the softened butter until fluffy. Heat up your caramel until just runny in a microwave (around 50 c) then pour it into the fluffy butter and whisk until thick and creamy. Fold in some sea salt to taste.

·         Put into a piping bag and pipe onto the flat side of half of the macarons then top with the remaining shells. (i add an additional pinch of sea salt to each one before sandwiching together - entirely optional)

·         Refrigerate and let them rest ideally for 24 hours in the fridge before eating. Can be kept in the fridge for 4 days.

DONE J