I’ve found a salted caramel macarons recipe that tastes so similar to Laduree’s which is my favourite salted caramel macaron – not a buttercream one nor a ganache type but thick unadulterated salted caramel. It has a chewy butterscotch-like texture with intense bitter caramel that is balanced out with the slightest saltiness.
I’ve noticed something oddly disturbing the other day.
I’ve stopped craving sweet things.
The extra calories of pre-made store bought sweets are not worth it because if I am gonna smash down desserts, I want them to make me swoon and make me want to devour it on the spot. This doesn’t help that I’ve been baking a lot more which has sadly raised my standards above Cadbury chocolates (home baked stuff is the best!)
These salted caramel macarons are not average and if you have been reading for a while you would know I am insanely particular about macarons. I’ve been to Pierre Herme and Laduree in Paris and Japan eating them; besides my search of a decent macaron in Adelaide I have traveled to Sydney, Melbourne and Perth in search of them. Guys, I’ve found a recipe that tastes so similar to Laduree’s – chewy texture with intense bitter caramel that is balanced out with the slightest saltiness. I ate so many of these bad boys that I really need some supervision (sometimes I shouldn’t be allowed to adult).
I’ve been making salted caramel using the wet method but I was never satisfied – the caramel flavour always seemed dull and not as vibrant as the ones I could buy out. Then I learned this thing dry caramelisation where you cook sugar by itself on heat until it melts into an amber colour – chuck in the butter and cream and bam you have the most beautiful salted caramel ever. The good thing about this is that you just use stuff you have on hand (butter, sugar, cream and salt) which is great with my no waste rule at the moment :D
I’ve also gotten lazier in the kitchen where I try to use as less dishes as possible (i.e. less clean up). This is why I’ve used the French meringue method with the macarons – if you are a beginner, I would recommend using the Italian meringue method as it’s harder to screw up. With the French method, you need to know what everything looks at each stage and it is more delicate to handle.
So without further ado, here is the recipe below – happy baking all :) If you do give this a go, please let me know as I love hearing when readers bake my recipes!
Salted Caramel Macarons
Salted caramel recipe slightly adapted from Indulge with Mimi
75g almond meal
75g pure icing sugar
1 egg white + 1 egg white (in separate bowls and ensure eggs are at room temperature)
75g caster sugar
1 to 2 drops of yellow food colouring (gel or powdered)
Salted Caramel Filling
100 grams white sugar
60 ml cream
3/4 teaspoon salt depending on your tastes
- Sift the almond meal and pure icing sugar together twice into a bowl – throw away any parts that can’t fit through the sifter. Set this aside.
- Using a hand mixer, whip one of the egg whites with a few drops of yellow food colouring until it starts leaving a trail. Gradually add the caster sugar until stiff peaks form.
- In a separate bowl, mix almond meal and pure icing sugar with an eggwhite until you get a smooth paste.
- Fold a third of the meringue to the almond meal mixture and then fold the rest of the meringue in.
- Lift some of the batter and slap it on the side of the bowl – this removes the air from the batter to get it the right consistency. To test if your batter is ready, lift the spatula out of the bowl and try draw a figure “8” / number 8 (check out this video to see the batter at the right stage). Stop once you get to this stage.
- Fill the batter into a piping bag with a 1cm round tip. I use a large cup to stand my piping bag when I fill it.
- Line baking tray with a stencil below it (I found mine online years ago but the one I use has a 4cm diameter circles with the circles 2cm apart).
- Pipe batter onto the baking paper – I usually have the piping bag vertical and about 1cm from the baking paper. Aim the piping tip to be at the center of one of the stencil circles. When you pipe the batter will spread and form a circle. If you have a little tip at the top after piping it should sink back into the batter after a while if you have made your batter correctly (you can wet a finger and gently push the tip down but the macarons may not turn out right when you cook them. Alternatively you could scrap all the batter and fold until you get the right consistency).
- Lightly rap the baking tray a few times on a kitchen towel that’s on the kitchen bench.
- Use a toothpick to poke out all the air bubbles left in the batter.
- Preheat oven to 130°C fan forced
- Leave the trays at room temperature for 30 mins until nothing sticks to your finger when you gently touch them (this forms a skin which helps develop feet on your macaron).
- Bake macarons for 15-18 mins.
- Cool the macarons on the trays to room temperature before removing it from the baking paper. Pair the shells up according to size.
To make salted caramel and assemble:
- In a small pot warm up the cream and when you see it steam, remove it from heat.
- On low-medium heat, heat up white sugar in a tall pot. Occasionally tilt the pot from side to side to move the sugar.
- Once the sugar is fully melted and is an amber colour add the butter. Let it boil for 1 minute until everything is incorporated – stir occasionally to break up bubbles. If the caramel and butter are separating, use a hand whisk to bring it back together.
- Slowly pour in the cream. The mixture will bubble up again and let it boil for 1 minute. Stir occasionally to break up the bubbles.
- Remove from the heat, stir again and add salt.
- Allow the caramel to cool (it will firm up).
- Pipe it on the flat side of the macaron shell.
- Place other shell on top where the salted caramel will squish to the sides.
- Place macarons in the refrigerator for 24 – 48 hours. This is to allow flavours to develop and for the shells to soften and absorb the moisture and flavours from the filling.
- Salted caramel can be stored in the refrigerator for up to 2 weeks.