Salted Caramel Macarons Recipe

Salted Caramel Macarons - classic french cookies with a salty caramel center!

Servings: 25 complete sandwich cookies


Macaron Shells
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

Salted Caramel Filling
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


Make The Macaron Shells

  1. In a bowl mix together almond flour and powdered sugar.
  2. Sift the mixture 3 times and set aside. This step is important for macarons to have that smooth top.
  3. 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.
  4. Beat the egg whites at high speed using the wire whisk attachment of your stand mixer or using your hand mixer.
  5. When it begins to foam, add cream of tartar.
  6. 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.
  7. Visit Salted Caramel Macarons @ for full instructions.

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