The first macaron I tried had to obviously come from Adriano Zumbo Patisserie. It was the salted caramel macaron. Oh my gawd. I have not tried salted caramel prior to the macaron and after the first bite, I wanted to cry. It is the most amazing flavor ever. As for the macaron, it was good but I really want more of that filling.
So even though it only took me like 4 thousand years to attempt making macarons, I finally did it – better late than never. I noticed that there are different methods when it comes to making these delicate cookies– some uses a day old egg whites with fresh ones while others just use room temperature eggs. I’ve tried both; I was more successful with the latter. I stuck to it. Success with macaron is apparently hard to come by, so when it works, it’s a keeper.
As you would’ve guessed, the filling I’ve made is none other than salted caramel. I might have over-salted it due to excitement but oh well, I don’t mind.
These macarons are my third attempt in the last 7 days. I like to believe that perseverance pays off, though it tends to take its own sweet time.
First attempt was successful – no cracks and have got some awesome feet. However, they had domes.
Second attempt was using a day old egg white with fresh egg white – FAIL.
This third attempt is successful but my beef with it this time around is with the filling. Flavour-wise, so amazing! But I should have left it to chill for a while before piping it on the macaron. It was a little gooier than I would have preferred, leaving the macarons slightly messy looking.
But oh well, better than a fail I suppose.
So enjoy this recipe and be sure to follow the amount of salt called for in the recipe and not get overly excited like I did!
Note: To make macarons, I recommend measuring everything with an electronic kitchen scale.
Almond Salted Caramel Macarons
- 85 grams almond meal
- 150 grams icing sugar
- 90 grams egg whites (from about 3 large eggs), room temperature
- 55 grams granulated sugar
For Salted Caramel:
- 200 grams caster sugar
- 140 grams thickened cream, warm
- 6 grams sea salt
- 200 grams unsalted butter, cubed
In a food processor, pulse almond flour and powdered sugar for 30 seconds or until evenly distributed. Sift the mixture to discard large particles.
In a clean metal mixing bowl, beat eggs whites on medium speed until frothy. Gradually add caster sugar, a little bit at a time with the mixer on medium speed. Scrape the sides of the bowl periodically. Once all sugar has been added, increase speed to medium high and whip until meringue forms firm, glossy medium-stiff peaks.
Add half of the almond flour mixture into the meringue and fold until combined. Add the remaining flour, fold until meringue and flour are incorporated and the batter falls of the spatula in thick ribbons. Do not over mix.
Transfer the batter to a large piping bag fitted with a ½-inch round tip. Pipe small circles onto lined baking sheet, leaving about 2cm space between each circles. Once done, tap the baking sheet firmly on the counter, then smack the bottom of the baking sheet multiple times with hand to remove any remaining bubbles. If any pointy ‘tips’ remain, gently press down with a lightly moistening fingertip. This can also mean that the batter is too thick.
Leave macarons to dry, approximately 30 to 60 minutes. To test, you should be able to barely touch the surface of the macarons with a dry finger without them sticking.
Preheat oven to 190°C.
Once macarons are dry, reduce oven temperature to 175°C and bake for 15 to 18 minutes. Remove from oven and leave to cool completely on a wire rack. Gently remove from baking sheets.
To make filling, place sugar in a saucepan on medium high heat and cook until it becomes medium caramel in colour, stir continuously.
Add warm cream (heat up in the microwave for 30 seconds) to the sugar. Be careful as the mixture would foam and splatter immediately. Stir continuously until well combined. Add salt and continue mixing. Allow to cool slightly. Stir in butter, few cubes at a time, until incorporated. Beat until pale and creamy.
To assemble, pipe a generous amount of salted caramel in the center of a macaron and gently sandwich together. Allow to chill in the refrigerator for 2 hours.