How to Make the Best Salted Caramel Macarons
If you’re looking to impress your guests or indulge in a delicious treat, learning how to make the best salted caramel macarons is a fantastic choice. These little French delights are not only visually appealing but also offer a perfect balance of sweet and salty flavors. Here’s a step-by-step guide to help you craft these gourmet cookies right in your kitchen.
Ingredients
Before you begin, gather the following ingredients for both the macaron shells and the salted caramel filling:
For the Macaron Shells:
- 1 cup (120g) almond flour
- 1 ¾ cups (200g) powdered sugar
- 3 large egg whites (aged for 24 hours at room temperature)
- ¼ cup (50g) granulated sugar
- 1/4 tsp cream of tartar
- Food coloring (optional)
For the Salted Caramel Filling:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream
- Sea salt (to taste)
Preparation Steps
1. Making the Macaron Shells
Start by preparing the macaron shells. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar. Pulse until well blended and sift through a fine mesh sieve to eliminate any lumps.
In a clean bowl, whip the egg whites until foamy, then add cream of tartar. Gradually add the granulated sugar and continue to whip until stiff peaks form. If you like, add a few drops of food coloring at this stage.
Carefully fold the almond flour mixture into the whipped egg whites in three additions. This process is crucial; you want a smooth batter that holds a ribbon-like shape when drizzled.
Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets. Tap the baking sheets gently on the counter to remove air bubbles.
Let the macaron shells sit at room temperature for about 30 minutes or until they form a skin and are no longer sticky to the touch.
Bake in the preheated oven for 15 to 18 minutes, or until they are firm and can easily lift off the parchment paper. Allow them to cool completely before filling.
2. Making the Salted Caramel
While the macaron shells are cooling, prepare the salted caramel filling. In a medium saucepan, heat the granulated sugar over medium heat. Stir occasionally until the sugar melts and turns a golden amber color.
Carefully add the cubed butter to the melted sugar, stirring until fully combined. Slowly pour in the heavy cream while whisking continuously (beware of splattering!). Once fully combined, let it simmer for about a minute before removing from heat.
Allow the caramel to cool to room temperature and then add sea salt to taste, adjusting according to your preference.
3. Assembling the Macarons
Once the macaron shells have cooled completely, it's time to assemble. Match pairs of shells by size and shape. Pipe a dollop of salted caramel filling onto the flat side of one shell. Gently sandwich it with the matching shell.
For added flair, you can drizzle a little extra salted caramel on top of the assembled macarons or sprinkle a pinch of sea salt for decoration.
Storage Tips
Salted caramel macarons are best enjoyed fresh, but they can be stored in an airtight container in the fridge for up to five days. Allow them to come to room temperature before serving for the best texture.
Final Thoughts
Making the best salted caramel macarons may take a bit of practice, but the effort is incredibly rewarding. With their sweet, tangy, and salty flavor profile, these treats will surely be a hit at any gathering. Happy baking!