Description
Recipe for salted caramel macarons with white chocolate ganache flavored with salted butter caramel (for 20 macarons)
Ingredients
Macaron shells
- 100 g (1 cup) Almond flour - Almond grounds
- 100 g (1 cup) Powdered sugar
- 2 x 38 g of egg whites - at room temperature (about 1/4 cup each, so 1/2 cup in total)
- 100 g (1/2 cup) Sugar - granulated
- 2 tbsp (25 ml) Water
Salted Caramel ganache
- 100 g (1/2 cup- 3,5 oz) White chocolate chips
- 120 ml (1/2 cup) Heavy cream - full fat
- 50 g (1/4 cup) salted butter caramel
- 1 tsp Vanilla extract
- Extra salted caramel for the heart
Instructions
Making the macaron shells
- Sift or blend the almond powder and icing sugar, then place them in a large mixing bowl.
- Add half of the egg whites and mix with a spoon until you get a smooth and compact dough. (add your coloring at this point)
- Prepare the sugar syrup by mixing granulated sugar with water in a saucepan over medium heat.
- Monitor the temperature with a cooking thermometer, which should read 118°C (244°F).
- At 110°C (230°F), whisk the other half of the egg whites at high speed in the bowl of your stand mixer equipped with a pastry whisk.
- At 118°C (244°F), pour the sugar syrup in a thin stream into the bowl containing the frothy egg whites, then mix at high speed for about 10 minutes until you obtain a shiny and firm meringue with stiff peaks.
- Incorporate a small amount of meringue into the bowl containing the almond powder and icing sugar mixture, and mix quickly to loosen the texture.
- Then add the rest of the meringue and gently fold it in with a spatula, making circular movements until you have a homogeneous mixture with the famous ribbon of dough when you lift the spatula.
Baking
- Preheat the oven to 155°C (311°F) and prepare 2 baking sheets lined with special macaron silicone baking mats or parchment paper.
- Fill a piping bag fitted with a round n10 nozzle with the macaron batter.
- Pipe dough balls onto the silicone sheet (place a macaron guide template underneath the baking mat if needed).
- Tap the bottom of the baking sheet to release any air bubbles.
- Bake the macarons (one sheet at a time) for about 13-14 minutes without opening the oven door.
- Remove the cooked macaron shells and let them cool a bit before gently peeling them off the baking mat.
Caramel ganache filling
- Place the chopped white chocolate in a mixing bowl and add the vanilla and salted butter caramel.
- Bring the liquid cream to a boil in a saucepan over medium heat.
- Pour the hot cream into the bowl all at once and let it sit for a few moments before mixing vigorously with a whisk until you get a smooth mixture.
- Cover directly with plastic wrap and refrigerate for about 3 hours.
Assembly
- Whip the caramel ganache with a whisk for about 1-2 minutes at medium speed.
- Fill a piping bag with the ganache and use it to fill the macarons, then add a heart of salted butter caramel using another piping bag.
- Refrigerate for at least 1 hour before serving.
Notes
Storage: Up to 4 days in the fridge and up to 3 months in the freezer.
(To make a non-whipped ganache, reduce the amount of liquid cream to 60-70 ml, which is about 1/4 to 1/3 cup.)
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: macarons, cookies
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 245
- Sugar: 24.7 g
- Sodium: 8.4 mg
- Fat: 2.9 g
- Carbohydrates: 27 g
- Protein: 1 g
- Cholesterol: 0 mg