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.


macaron smiles.

Yesterday, my entire day was filled with french macaron chatter. My mom and I ooh and ahh’d  over the Ladurée Sucré cookbook and how we must have a french themed bridal shower for one of my sisters so that we can decorate with macarons. Then we couldn’t figure out why we didn’t see Ladurée when we were in Milan years ago.  I told her I bought almond flour over the weekend in hopes of attempting these difficult little cookies. I promise, every 15 minutes discussion about those delectable little treats would surface.

All of that talk  left me craving for french macarons, so much I was almost out of the office and on my way to Bottega Louie to pick some up. I chatted Ryan, as I often do, to let him know I was heading out early. He asked if I wanted to meet for a “treat” which I assumed was a kiss and maybe a piece of a homemade, brownie that he swiped from the office kitchen.

I met him on the corner in between our buildings and I got my kiss, but no treat. Hmmmm.

I asked, “No treat?”

He said, “Yeah, the kiss.”

Ok, I thought, well that was pretty good, but I know he must have a treat somewhere. So, I reached around his back pocket and found it!!!!  I found a  purple Bottega Louie box filled with four yummy french macarons!!!!! How did he know that my Mom and I had been talking about these all day and I was dying for a little bite of one?? Seriously, nuts – but happiness at last!

I am always so shocked how fabulously happy a little treat can make me, and a kiss too! Thanks Ry for both of my treats!!!

UPDATE: Yes, I actually spelled something right and it is macaron with 1 “o” not two. According to Wikipedia (totally authoritative), “Since the English word macaroon can also refer to the Coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling of the cookie. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonyms.”