Salted Caramel Macarons

Wedding season is almost upon us! Which means, Bachelor-ettes and Bridal Showers! Speaking of which, my friend Meaghan has a friend getting married and she is helping host a Bridal Shower Tea Party! What better to serve at a Bridal Shower Tea Party (other than tea) than Salted Caramel Macarons and Vanilla Macarons?!

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One day about a month ago, after a hot yoga class, at the cafe grabbing some water and tea, she said she had official business to discuss, and asked if I wouldn’t mind making some macarons for the Bridal Shower Tea Party. Of course I wouldn’t mind! It gives me another excuse to try my hand at perfecting this delicate recipe, especially if she came over to  help, she is my macaron sidekick after all! (See Oreo Macarons) 

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For the Salted Caramel Macaron recipe, I used my base recipe that I’ve used for the others (Chocolate Mint, Coffee Chocolate, and Raspberry), and just added about 1/4 tsp brown gel food colouring.

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I made two different sizes for the party. Regular size and then I also piped a smaller, perfect one-biter. 🙂

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For the Salted Caramel filling, it was like making any ol’ caramel, except this one you use salted butter and then eventually whip unsalted butter and then whip the salted caramel into it to add fluffiness and creaminess.

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If you pipe the macarons smaller, it turns out that you get a lot more cookies! Duh! Way better option for a party like setting, more people can have them, or have more than one.

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They are getting ready for party time in their fancy carrying box!

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SALTED CARAMEL MACARONS

PREP TIME: 1-1.5 HOURS     COOK TIME: 25 MINUTES     COOL TIME: 1 HOUR

INGREDIENTS:

Macarons:

0.110kg almond meal or almond flour

0.225kg icing sugar

0.120kg aged* egg whites

0.050kg regular sugar

pinch of cream of tartar

1/4 tsp brown gel food colouring

Salted Caramel filling:

250g caster sugar

75ml water

120ml pure cream

200g salted butter

100g unsalted butter

DIRECTIONS:

In a food processor, grind together the almond flour and icing sugar.

Using a metal sieve, sift almond mixture into a medium bowl. If there are still a lot of bits that will not go through the sieve, you can re-grind in the food processor.

In another medium bowl, whisk aged (*when the egg whites have come to room temperature and rest for a few more hours after that) egg whites by hand as not to over whip into medium peaks. Add cream of tartar and sugar a little bit at a time. Whisking until medium to stiff peaks form on the whisk when lifted. Using a toothpick, add a little bit of brown colouring gel into the batter and whisk together. Do not use regular food colouring as this will add more moisture into the batter.

Using a rubber spatula, gently fold in the almond mixture. Once folded, scrape the batter against the side of the bowl until shiny. This is called “macaroner“. You will know when to stop when you lift the spatula and the ribbons of batter hold their shape when they fall onto each other for 15-20 seconds.

Place batter into a piping bag with a big round tip (#12). On parchment or silpat lined baking sheets, pipe out 1 inch circles and tap the baking sheet on the counter to release any air bubbles from the batter. Let rest for minimum of an hour up to 3 hours in the summer, and 30 mins to 1 hour in the winter. This is due to the humidity in the air. You can test the rounds to know when they are ready when there is a crust when you gently touch them.

Heat the oven to 250 degrees F. Once heated, bake for 15-18 minutes.

**My suggestion is to create a tester batch as we adjusted the temperature a little bit for the second baking sheet to 330 degrees F and they came out perfect. It depends on the humidity and elevation of your city.**

Once baked, let them rest on the baking sheet on a cooling rack until completely cool. They will peel away easily from the parchment.

Once cookies are fully cooled, release them from the parchment and place in pairs, with one flipped over.

Salted Caramel Filling:

Over a medium heat, dissolve the sugar and water. Do not stir and the sugar will start to crystallize on the sides. Continue boiling just until it turns a light amber. You may gently swirl the pot to distribute the amber colour which will appear in about 5 to 10 min.

Slowly add the pure cream, a little at a time, carefully stirring with a spatula. Take care with this stage as the caramel may spatter and will bubble when the cream is added.

Once all the cream has been added, continue to heat the mixture until it reaches 108°C and then remove it from the heat. Add the salted butter and whisk until completely smooth.

Pour the caramel into a heat proof container and set aside to cool and thicken.

To make a light and fluffy filling, beat the additional 100g of unsalted butter until light and fluffy and then mix in the cooled caramel until thoroughly combined.

Pipe onto the shells that have been flipped over and place it’s partner on top. Enjoy!

Unfilled shells can stay for up to a week in an air tight container on the counter.

{Salted Caramel filling from Cath’s Cookery Creations!}

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5 thoughts on “Salted Caramel Macarons

  1. Pingback: Vanilla Macarons | Bake and Be Merry

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