Salted Caramel Macarons
Salted Caramel Macarons filled with homemade caramel. Easy to make and tastes delicious. The best recipe you can find!
Servings: 30 macarons
Calories: 146kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 spatula
- 1 Fine mesh sieve
Ingredients
Salted Caramel
- 275 ml heavy cream
- 280 gr granulated sugar
- 224 gr unsalted butter
- 20 gr glucose syrup
- 7 gr gelatin (1 Knox pack)
- 42 gr cold water
- 3 gr flaky sea salt
Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites room temperature (from 3 large eggs)
- 105 gr white granulated sugar
- 1 g gel food coloring
Instructions
How to Make Salted Caramel
- Mix gelatin and cold water in the small bowl and leave it to soak. Set aside in a cold place or put in the refrigerator.
- In the medium-sized saucepan, add granulated sugar and turn the heat up to medium. Start melting sugar. Do not stir!
- In the small saucepan, add heavy cream and glucose syrup. Warm up over low heat. Do not boil!
- When sugar has fully dissolved and there are no clumps left, start pouring warm heavy cream into it in 3 -4 parts. Mix with the wooden spoon and take off the heat. Please be very careful when pouring warm cream into melted sugar. The mixture will be very hot! It is important to wear heat-proof gloves.
- Add gelatin mass into the mixture and mix well with the wooden spoon.
- Strain the mixture through a sieve and let it cool down.
- Cut unsalted butter into small pieces. Add butter and mix well until you get a smooth caramel.
- Add flaky sea salt and mix again.
- Transfer into a piping bag and let it set in the refrigerator for 6-8 hours or overnight.
How to Make Salted Caramel Macarons
- Get all ingredients and tools ready. Line two baking sheet pans with a baking mat. Place the piping bag with a round tip into a tall pitcher or bag holder.
- Add egg whites to a clean and dry mixing bowl of a stand mixer. Whisk on low speed until foam forms. Then start adding sugar in a few parts. You can add food coloring at this stage or later.
- After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- Add food coloring and whip again for about 30 seconds. You can add a few more drops of gel food coloring if you like for deeper shades, if you like.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.
- The batter is ready when it flows fast from the spatula. You need to have "lava consistency"
- Transfer the batter to the piping bag with a round tip.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15-30 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells of similar sizes before filling them.
Video
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients by weight using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 49mg | Potassium: 16mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg
