- Almond Powder50 Gram(s)
- Icing Sugar80 Gram(s)
- Egg50 Gram(s)Egg whites (one and a half white)
- Powdered Sugar20 Gram(s)
- Yellow Food Coloring10 Milliliter(s)
- Red Food Coloring10 Milliliter(s)
- Sugar100 Gram(s)
- Cream80 Milliliter(s)
- Salted Butter80 Gram(s)
Absolutely irresistible are these caramel macarons. A smooth and luxurious caramel filling sandwiched macarons makes the perfect dessert. Place a few of these gems in a little box and tie a pretty bow around it for a thoughtful gift or giveaway that will surely be appreciated.
Prepare the salted butter caramel
Place the sugar in a saucepan with 1 tsp of water. Cook over high heat without mixing. When the caramel has a nice amber color, remove from the heat and place the salted butter there, be careful of the splashes. Mix with a spatula. Slowly pour the cream then mix until a homogeneous preparation is obtained. Let cool.
Prepare the macaron dough
Sift the almond powder for 5 min. Then mix the almond powder with icing sugar.
Pour the food coloring onto the egg whites. Beat the egg whites until stiff, then add the powdered sugar while continuing to beat them.
Gently fold in the white egg whites with the sugar and the almond powder mixture for a tasty caramel macaron.
Place the mixture in a pastry bag (or in a freezer bag which you will pierce a corner). Place rounds 3 cm apart on a baking sheet covered with parchment paper.
Let sit at room temperature for 30 minutes, so that a light crust forms.
You can try blueberry macaron.
Baking the caramel macaron
Preheat your oven to 180 ° C. Bake the macarons for 15 min.
Let the macaron shells cool completely. Turn half of the shells over.
Pour the warm caramel into a pastry bag. Place a caramel ball in the center of the macaron shells, and close them with a second shell.
Place the caramel macarons in the refrigerator for at least 2 hours before tasting them.