They’re baaaack…..and yummy as ever!

These macarons seem to be the fan favorite thus far! Annie Rigg says it best, “Salted caramel seems to be the flavor of the moment, and the combination works like a dream sandwiched in the middle of macarons.” Good thing the recipe only makes about 20 cookies because these things are dangerous to have around the house!

Salted Caramel Macaron
source: Annie Rigg’s, Macarons

For the macaron:
200g confectioners’ sugar
100g ground almond
120-125g egg whites {aged for at least 24 hours}
a pinch of salt
40g super fine sugar
a piping bag, fitted with a 1/2″ nozzle tip
2 baking sheets, lined with non-stick baking parchment
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To make the macaron:
Follow macaron directions from the original post.
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For the salted caramel filling:
75g caster/superfine sugar
2 tbsp water
75g light brown sugar
50g {1/4 cup} unsalted butter
100ml {1/2 cup} heavy cream
1/2 teaspoon sea salt flakes
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To make the caramel filling:
To make the filling, put the caster/superfine sugar and 2 tablespoons water in a small saucepan over low heat and let sugar dissolve completely. Bring to a boil, then cook until the syrup turns to an amber-colored caramel. Remove from the heat and add the brown sugar, butter, and cream (all at room temperature). Stir to dissolve, then return to the low heat and simmer for 3-4 minutes, until the caramel has thickened and will coat the back of a spoon. Remove from the heat, add the salt, pour into a bowl and leave until completely cold and thick.
Spread or pipe the filling in over half the macaron shells and sandwich with the other half.


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4 thoughts on “They’re baaaack…..and yummy as ever!

  1. Charlie just told me that I should make these and I just laughed. They look amazing, but so much work. Maybe someday I will build up the baking skills to give them a go. Thanks for sharing Shan! xo

  2. Pingback: A Sweet Baby Shower | Our Footprints…..

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