INTRODUCTION
Salted Caramel Macarons are a delightful treat combining the chewy texture of macarons with the rich flavor of salted caramel. These little cookies are perfect for any occasion, whether you are celebrating a birthday, attending a fancy event, or simply enjoying a quiet evening at home. Their beautiful appearance and delicious taste make them a favorite among many. Making these decadent desserts can seem intimidating, but with the right guidance, you can master the art of macaron-making.
WHY YOU WILL LOVE THIS RECIPE
This recipe for Salted Caramel Macarons will win your heart for several reasons. First, they have a perfect balance of sweet and salty flavors that everyone loves. Each bite is a delightful mix of soft macarons, luscious buttercream, and gooey salted caramel. Second, they look stunning and will impress your friends and family. Finally, you can customize them to your taste. If you love salted caramel, this is the recipe for you!
HOW TO MAKE Salted Caramel Macarons
Making Salted Caramel Macarons involves several steps, but they are simple to follow. With a few basic ingredients and a bit of patience, you can create delicious macarons. This section will guide you through the entire process from preparing the salted caramel to assembling the final product.
EQUIPMENT NEEDED
Before you start baking, make sure you have the right equipment. Here are the tools you will need:
- A saucepan for melting sugar
- A whisk or electric mixer for beating egg whites
- A sifter for almond flour and powdered sugar
- Parchment paper or silicone baking mats
- A piping bag with a round tip
- Baking sheets
- Airtight container for storage
Ingredients You’ll Need
To make Salted Caramel Macarons, gather these ingredients:
- 200 grams granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 80 grams heavy cream
- 1/2 teaspoon flaky sea salt
- 100 grams egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 200 grams powdered sugar, sifted
- 113 grams unsalted butter, room temperature
- 180 grams powdered sugar
- 60 grams salted caramel, room temperature
STEP-BY-STEP INSTRUCTIONS
1. Prepare the Salted Caramel
Start by making the salted caramel. In a saucepan, add 200 grams of granulated sugar. Heat it over medium heat, stirring occasionally. The sugar will begin to melt. Keep stirring until it is fully melted and turns a nice amber color. Remove the pan from heat. Quickly mix in 6 tablespoons of unsalted butter. Then add 80 grams of heavy cream and 1/2 teaspoon of flaky sea salt. Stir until everything is well combined. Let it cool to room temperature.
2. Make the Macarons
Next, prepare the macarons. Sift together 110 grams of almond flour and 200 grams of powdered sugar into a bowl. This step is important for a smooth texture. In a separate bowl, whip 100 grams of egg whites using a whisk or electric mixer. Add 1/4 teaspoon of cream of tartar. Gradually add 60 grams of granulated sugar while beating. Continue until stiff peaks form.
Gently fold the sifted almond flour and powdered sugar mixture into the egg whites. Mix carefully until you achieve a consistency like ‘flowing lava.’
3. Pipe the Macaron Shells
Get your baking sheets ready by lining them with parchment paper or silicone mats. Use a piping bag to pipe 1-inch rounds of the macaron batter onto the prepared sheets. After piping, let them sit for 30-40 minutes until a skin forms on top. Meanwhile, preheat your oven to 300°F (150°C). Bake the macaron shells for 15 minutes. Once baked, let them cool completely before removing from the sheet.
4. Make the Buttercream
While the macarons cool, prepare the buttercream. In a bowl, beat together 113 grams of unsalted butter and 180 grams of powdered sugar until light and fluffy. Gradually add 60 grams of the salted caramel you made earlier. Mix until the buttercream is well combined and smooth.
5. Assemble the Macarons
To assemble, take one macaron shell and pipe buttercream around the edge. Add a small scoop of salted caramel in the center. Top it with another macaron shell to make a sandwich. Repeat this with the remaining shells.
When finished, place the macarons in an airtight container. Refrigerate for 12-24 hours before serving. This can help improve the flavor and texture.
HOW TO SERVE Salted Caramel Macarons
Serve the Salted Caramel Macarons on a beautiful plate or tray. They are perfect for special occasions, parties, or as a sweet treat at home. Pair them with coffee or tea for a delightful experience.
STORAGE & FREEZING: Salted Caramel Macarons
Store the finished macarons in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If you want to keep them for a longer time, you can freeze them. To freeze, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. They can last for up to a month in the freezer. When ready to eat, let them come to room temperature before serving.
SERVING SUGGESTIONS
Salted Caramel Macarons can be served in various ways to enhance your dining experience. Here are some suggestions:
- Serve them with fresh berries for a pop of color and flavor.
- Pair them with a scoop of vanilla ice cream for an indulgent dessert.
- Dust with cocoa powder or powdered sugar for an extra treat.
- Create a dessert platter with a variety of macarons and other sweets.
VARIATIONS
Feel free to get creative with your Salted Caramel Macarons! Here are some fun variations:
- Chocolate Macarons: Add cocoa powder to the almond flour for a chocolate twist.
- Coffee Caramel Macarons: Mix in a bit of instant coffee granules for a caffeine kick.
- Nutty Macarons: Try using hazelnut flour instead of almond flour for a different flavor.
- Fruit Flavored Macarons: Add fruit puree or flavoring to the buttercream for a fruity note.
FAQs
1. Why are my macarons cracking?
Cracking can happen if the macaron batter is too dry or if the oven temperature is too high. Make sure to mix the batter to the right consistency and monitor the baking temperature closely.
2. Can I use powdered egg whites?
Yes, you can use powdered egg whites. Just follow the instructions on the packaging to rehydrate them properly.
3. How can I tell when my macarons are done baking?
The macarons are done when they have a smooth, dry surface and have risen slightly. You should be able to gently lift them off the baking sheet without sticking.
4. Can I make the salted caramel ahead of time?
Absolutely! You can make the salted caramel in advance. Store it in an airtight container in the refrigerator for up to two weeks.
MAKE-AHEAD TIPS FOR Salted Caramel Macarons
To make the process easier, you can prepare some components ahead of time:
- Prepare salted caramel: Make it a day or two before. Store it in the refrigerator.
- Bake the macaron shells: You can do this the day before you want to assemble the macarons.
- Make the buttercream: It can be prepared earlier and stored in the refrigerator. Just let it come to room temperature before using.
By following these tips, you will make the process of creating Salted Caramel Macarons smoother and more enjoyable. Enjoy baking and indulging in these sweet treats!
Salted Caramel Macarons
Ingredients
Method
- In a saucepan, add 200 grams of granulated sugar. Heat over medium heat, stirring occasionally until melted and amber in color.
- Remove from heat and mix in 6 tablespoons of unsalted butter, followed by 80 grams of heavy cream and 1/2 teaspoon of flaky sea salt. Stir until well combined and let cool to room temperature.
- Sift together 110 grams of almond flour and 200 grams of powdered sugar into a bowl.
- In a separate bowl, whip 100 grams of egg whites, adding 1/4 teaspoon of cream of tartar, and gradually incorporate 60 grams of granulated sugar until stiff peaks form.
- Gently fold the sifted almond flour and powdered sugar mixture into the egg whites until achieving a consistency similar to 'flowing lava.'
- Line baking sheets with parchment paper or silicone mats. Pipe 1-inch rounds of macaron batter onto the sheets and let them sit for 30-40 minutes to form a skin.
- Preheat oven to 300°F (150°C) and bake the macaron shells for 15 minutes. Let cool completely before removing from the sheet.
- Beat together 113 grams of unsalted butter and 180 grams of powdered sugar until light and fluffy.
- Gradually add 60 grams of salted caramel, mixing until smooth.
- To assemble, pipe buttercream around the edge of one macaron shell, fill with a small scoop of salted caramel, and top with another shell.
- Store in an airtight container and refrigerate for 12-24 hours before serving for enhanced flavor.