Salted Caramel Macarons Recipe
If you want a dessert that will make an impression then salted caramel macarons are for you.
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Servings: 25 macarons
Calories: 143kcal
Ingredients
For the Shells
- 1 cup Almond Flour
- 1½ cup Powdered Sugar
- 3 Large Egg Whites
- ¼ cup Sugar
- ¼ tsp Cream of Tartar
For the Filling
- ½ cup Heavy Cream
- 1 cup Sugar
- 1 tsp Sea Salt
- 8 tbsp Butter cubed
Instructions
For the Shells
- Preheat oven to 300ºF (150ºC).
- Sift almond flour and powdered sugar, 2 to 3 times.
- In a clean bowl of a mixer whisk the egg whites until they begin to foam.
- Add cream of tartar and continue to whisk until whites begin to resemble shaving foam.
- Add granulated sugar and continue to whisk until whites have become shiny and form peaks.
- Fold almond flour mixture into egg whites in three separate additions until smooth. Transfer mixture to a pastry bag.
- Pipe one inch rounds onto a baking sheet lined with parchment paper.
- Let rounds sit on the tray for 30 minutes before baking.
- Bake for 16 to 18 minutes.
- Remove and allow macaron shells to cool completely.
For the Filling
- Heat sugar in a saucepan while stirring until sugar melts creating a sugar syrup.
- Heat cream until just before the boiling point. Add hot cream and sea salt to sugar syrup.
- Remove from heat and stir in the butter until it is fully melted and incorporated. Let it cool completely.
- Once shells are cool turn them in pairs on their rounded side, using a pastry bag, pipe filling on to one of the shells and place the other on top creating a ‘sandwich’ of meringue halves.
Video
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 133mg | Potassium: 14mg | Fiber: 1g | Sugar: 17g | Vitamin A: 182IU | Calcium: 14mg | Iron: 1mg