Salted Caramel Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1 cup 1 cup - 2 tablespoon granulated sugar [you can use
  • 1 cup Almond flour
  • 1/4 tsp Cream of tartar
  • 1 1/2 cups Powdered sugar or confectioners sugar
  • 2 tsp Sea salt
  • 1/4 cup White sugar, granulated

• Dairy

  • 8 tbsp Butter, salted
  • 1/2 cup Heavy cream

Found on cookwithmanali.com

Description

Ingredients

• 1 cup almond flour
• 1.5 cups powdered sugar or confectioners sugar
• 3 large egg whites, at room temperature
• ¼ cup granulated white sugar
• ¼ teaspoon cream of tartar
• ½ cup heavy cream
• 1 cup - 2 tablespoon granulated sugar [you can use 1 cup, I took out 2 tablespoons because the macaron shells are already quite sweet]
• 1-2 teaspoons sea salt, depending how salty you like your caramel
• 8 tablespoons salted butter, cubed

Directions

• In a bowl mix together almond flour and powdered sugar.
• Sift the mixture 3 times and set aside. This step is important for macarons to have that smooth top.
• Separate eggs whites [they are best separated when cold] and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.
• Beat the egg whites at high speed using the wire whisk attachment of your stand mixer or using your hand mixer.
• When it begins to foam, add cream of tartar.
• Keep beating till it reaches a shaving foam like consistency and then add the granulated sugar. Beat more till the egg whites develop stiff peaks and are shiny.
• Start adding the almond flour-powdered sugar mixture into the egg whites. Don’t add the entire thing in one go, do it in 2-3 parts.
• As you start mixing, the batter will be tough at first but will loosen up as you proceed. Do not undermix and do not overmix either.
• The batter should not be runny but should still fall down from the spatula in a blob.
• Transfer batter to pastry bag fitted with a ½ inch round tip. Pipe the batter onto the baking sheet lined with parchment paper making small blobs around an inch big.
• After you have piped all the macarons, let them sit at room temperature for 30-45 minutes, do not bake them immediately. If you bake them immediately, they will not develop their trademark “feets”.
• As the macarons are resting, preheat your oven to 300 F degrees.
• Bake at 300 F degrees for 16-18 minutes [time may vary depending on your oven].
• Remove the pan from oven and let the macarons cool completely. Do not try to remove them before that.
• To a heavy bottom pan on medium heat, add granulated sugar.
• At first nothing will happen and then in few minutes the sugar will start forming clumps.
• And it will then eventually melt completely.
• While the sugar in melting, heat your cream (dont boil) and set aside.
• Once the sugar melts completely, add in the cream and stir for a minute.
• Remove from heat and add butter. Remember to cut the butter into cubes before adding, mixes easily that way. And finally add sea salt and mix.
• Let the caramel filling cool down, it will thicken as it cools.
• Pipe the cooled filling into piping bag and fill the macarons shells. Dont overfill.
• Enjoy salted caramel macarons, they taste even better the next day!

Nutrition