Deb’s Salted Caramel Macarons
As if salted caramel isn’t ‘to die for’ on it’s own, throw it into a macaron and you’re in taste bud heaven.
The dainty Macaron is the epitome of a luxury treat. Nothing quite beats the combination of crunchy outer shell and chewy inner of the biscuit, all held together by a creamy flavoured centre.
Although they are made from simple and minimal ingredients – almond meal, egg and sugar – their light and airy texture can only be created by the art of technical science.
We’re privileged to have Deb our resident macaron maker in the office to create these tasty morsels for us and to share this recipe with you. Don’t be perturbed by the lengthy recipe, they are well worth the effort.
- 200 grams Organic Times Almond Meal (Blanched)
- 200 grams Organic Times Icing Sugar
- 2 x 80g organic egg whites ((room temperature))
- 200 grams caster sugar
- 75ml water
- Food Colouring Gel (yellow and brown optional)
- 200 grams caster sugar
- 140 grams thickened cream
- 200 grams Organic Times Salted Butter ((room temperature))
- Preheat the oven to 150C degrees and line 4 good size baking trays with baking paper.
- Combine the almond meal and icing sugar together in a food processor and blend until well combined.
- Sift the almond meal mixture to ensure a smooth-ish shell.
- Put the caster sugar and water on the stove over medium to high heat, stir until it reaches 115 degrees using a candy thermometer.
- At the same time the sugar syrup is cooking, beat the first 80g of egg whites until soft peaks form.
- Once sugar syrup is at the right temperature, slowly pour the syrup in a thin stream into the egg whites while mixing on high speed. Beat until it forms firm peaks and the meringue has a glossy shine. Approximately 10mim.
- Add the remaining 80g of egg whites to the almond meal mixture and mix well using a spatula.
- Add the food colouring to create the colour you’re after.
- Once combined add 1/3 of the meringue and mix until well combined. Then add the remainder of the meringue and gently fold together.
- Place the mixture into a piping bag with a round medium hole tip, and pipe 3-4cm rounds onto trays.
- To remove any air bubbles from the piped macaron batter, tap the tray on the bench a few times.
- Once a dry skin is formed on each shell (60 mins) put macarons in the oven and cook for 15 mins. If all has gone to plan, you should have beautifully smooth macaron shells with their traditional feet at the base.
- Leave to stand on the tray until cool
- Place the sugar on medium to high heat and cook until it becomes medium caramel in colour (continuous stirring)
- Add warm cream to the sugar (place the cream in the microwave for 30 secs to warm)
- This will foam instantly, stir continuously until well combined. Be careful this gets hot.
- Allow to cool to 45 degrees.
- Ensure butter is cut into small cubes. Slowly add butter to the caramel mixture mixing well between each addition.
- Add salt to your desired taste.
- Once combined (and cooled) beat until pale.
- Pipe immediately with a generous amount in the centre and gently sandwich together.
- Allow to cool (in the fridge) for 2 hours
- Best eaten next day at room temperature.
- Can be refrigerated for up to 2 weeks in an airtight container.
- Can be frozen in an airtight container.