Salted Caramel Macaron
15 servings
50 minutes
If you beat the egg whites with sugar, you get French meringue, and if you beat them with sugar syrup, you get Italian meringue. You have to work faster with French meringue so the dough doesn't dry out, but it's easier to make at home.
1
Combine half of the butter with the cream and heat. Add vanilla. Divide the sugar into three parts and melt each in a dry saucepan: it is important not to burn it, the temperature of the finished caramel is 160 degrees.
- Butter: 130 g
- Heavy cream 35% fat: 85 ml
- Vanilla pod: 1 piece
- Sugar: 207 g
2
When all the sugar has melted, gradually add hot cream with butter, stirring to prevent the cream from curdling. Add salt. Place on heat and bring to 108 degrees. Then remove from heat and cool to room temperature for a chewy caramel.
- Heavy cream 35% fat: 85 ml
- Butter: 130 g
- Salt: 1 teaspoon
3
Slowly beat the remaining softened butter in a mixer, then fold in the caramel.
- Butter: 130 g
4
Dissolve coffee in 4 ml of hot water. Whip the egg white with salt, lemon juice, and coffee. Gently fold the strong egg white foam into the sifted flour with powdered sugar. It's important not to press the dough to avoid squeezing out the air. Knead until the surface shines and the dough starts to fall from the spatula.
- Instant coffee: 4 g
- Egg white: 100 g
- Salt: 1 teaspoon
- Lemon juice: 1 teaspoon
- Almond flour: 250 g
- Icing sugar: 225 g
5
Immediately fill the pastry bag with the dough and pipe neat rounds about 4.5 cm in diameter onto a flat baking sheet lined with parchment paper. Once all the caps are ready, tap the baking sheet on the table or pat it from underneath to let the dough spread slightly.
6
Let it stand for twenty minutes. Bake at 150 degrees for twelve minutes.
7
Spread the cooled lids with salted caramel and assemble them into the prepared pastries.
- Sugar: 207 g
- Butter: 130 g
- Salt: 1 teaspoon
