Friday, 15 July 2011

Mac Attack #21 - Scream For Ice Cream - Salted Caramel Ice Cream Macarons

I will be honest, when I saw that this months Mac Tweets challenge was to combine homemade ice cream or sorbet with your macarons I wasn't exactly enthralled.  I don't have an ice cream maker (yet) and have heard terrible things about non ice cream maker ice cream, I really didn't fancy a day of running backward and forward from the freezer either.

As if by kismet however I found a gorgeous looking ice cream recipe in this months GoodFood magazine that lo and behold didn't need an ice cream maker and requires no hand churning.  Amazingly I think I have somehow managed to make the best ice cream I've ever tasted in my life and let me tell you ice cream macarons are unbelievably delicious!

Thanks so much Mac Tweets for once again pushing me to do something new, I love you for it.

The cold ice cream makes the macarons gloriously chewy and after taking these pictures I ate three...


I have made huge batches of salted caramel macarons every week since I started my new contract with the hotels, they are my most popular flavour and the hotels always seem to sell out immediately, which I'm really ecstatic about.  I think the key to caramel macarons, apart from amazing caramel of course, is a little cocoa powder in the shells, it makes all the difference and you don't have to add any colouring.

I haven't yet posted my usual salted caramel macarons so I thought I best show you a pic of those too.


Salted Caramel Macarons

(Basic macaron recipe adapted from The Boy Who Bakes)
Makes 35

170g icing sugar
160g ground almonds
3 tsp cocoa powder
4 large egg whites, separated into two equal batches -
160g caster sugar
1 vanilla pod

Sieve together the icing sugar, ground almonds & cocoa powder into a large mixing bowl.  Add the first batch of egg whites (unbeaten) and mix to form a thick paste. Set aside.

Tip the second batch of egg whites into a heatproof bowl and have an electric whisk at the ready. Place 50ml water and the caster sugar into a small saucepan on a medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start beating the egg whites on a high speed. Once the syrup has reached 118C pour it slowly down the side of the mixer bowl, avoiding the whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. 

Split your vanilla pod in half and using the back of the knife, run it along the length of each bean scraping out the vanilla beans. Add to the egg whites and mix until combined.

Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should fade back into the batter within about 30 seconds - if it does not, fold a few more times.


Heat the oven to 170C/150C Fan/ gas 3-4. Line 3 baking sheets with parchment paper. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds onto the prepared baking sheets, leave to rest for 30 minutes on the kitchen counter, or until the macarons have developed a skin.

Bake the macarons for 14 minutes (around 10 minutes for mini macarons). Once out of the oven immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling off the paper.


For the Salted Caramel:

1 cup / 225g caster sugar

2 tablespoons light corn syrup
1/2 cup / 125ml heavy cream
1 teaspoon fleur de sel
1/4 cup / 60ml sour cream

In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350F (175 C), or until the mixture is dark amber in colour, 6 to 8 minutes. Meanwhile warm the cream gently in another small saucepan. Remove the caramel from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool before placing airtight in the refrigerator until needed.


This ice cream is the creamiest most delightful thing I think I've ever tasted and not only that but it is really easy to make, you could also substitute the salted caramel for fruit puree, to make a ripple ice cream such as raspberry or blueberry.

For the Ice Cream:

200g caster sugar
2 large eggs, plus 4 egg yolks
600ml/1 pt double cream
250ml Salted Caramel (recipe above)

Place the eggs, egg yolks and remaining sugar in a heatproof bowl.  Whisk with an electric whisk to combine, then place over a pan of simmering water - make sure the bottom of the bowl is not touching the water.  Beat with the electric whisk for 3-4 minutes until thick and pale.  Remove from the heat and beat until cool.

In another bowl whisk the cream until it forms soft peaks, then gently fold into the cooled egg mixture until just combined.  Pour the mix into a shallow container or a dish that can be frozen.

Gently swirl the salted caramel through the ice cream mixture, cover with cling film and freeze for at least 6 hours or ideally overnight.


Have a wonderful weekend everyone. x

16 comments:

Gloria said...

Always whe I saw these beauties I think may I make these?? Always I wanted make macarons and yours are the mosperfect and delicious macarons,,amazing!! gloria

Barbara Bakes said...

These look like they could be dangerously addicting.

crumbsoflove said...

Wow- they look delicious. After many numerous failed attempts I finally made macarons last week that had feet. What a sense of satisfaction!! lol!. I want to make a few more batches before I think I have it down though...

Pistachio and Rose said...

Oh dear God...I want one.xxx

Jill@MadAboutMacarons said...

OMG - salted caramel is just one of the best flavours and fabulous as an ice cream macaron! I wish I could have one right now. Beautiful presentation, too.

Lora said...

Caramel is my favorite flavor. These look delicious and so beautiful too. No wonder they sell out so fast. I love the tip about putting cocoa powder in the shells.

babyboybakery said...

are you kidding?! those ice cream macarons look amazing!

Sarah-Jane - SiliconeMoulds.com said...

I've only made macarons once before. They were really good ! After seeing all of yours recently, I really SHOULD make some more ....

kyleen said...

These look amazing! I love macarons and I've always wanted to try making them. Salted caramel is my favourite flavour (:

Erin said...

Your macarons are beautiful! And they sound AMAZING!!!

Deeba PAB said...

I love good kismet; paired with salted caramel, these must have been the best! Awesome macs! So envious you got to eat 3 right away! Thanks for bringing this deliciousness to MacTweets!

KG said...

i mjust get an icecream maker...soon!cant resist this!

HI Cookery said...

Mmmm, your salted caramel ice cream macs look so cool and refreshing!

Sarah B said...

Hi, I recently discovered your blog and it's fab! Can't help but be inspired :)

I tried my hand at making the pistachio macarons yesterday. A few of them came out looking like the real thing, but I can see this is something you need to practice. The flavour was fantastic by the way! I struggled a little bit with the french buttercream. I have a sugar thermometer so heated the sugar and water to soft ball stage, but found that even though I poured it in a stream straight into the food processor, it was setting as I did so. But I did manage to make a 2nd batch, and it did curdle like you said, but I kept the faith and it all came good!

So anyway, onto my question about the salted carmel macarons. I think these look fantastic, but may struggle to get hold of some of the ingredients. I guess I could substitute fleur de sel for Maldon sea salt? And I wondered if you could recommend a supplier for corn syrup and heavy cream? I'm guessing my local Sainsburys isn't going to stock this!

Sorry for all the questions!!!! I really want to perfect making macarons so they look and taste as good as yours.

Thanks, Sarah xx

Astral de la Mare said...

Hi Sarah,

Thank you so much for your lovely comments and I don't mind answering your questions at all!

You can definitely substitute fleur de sel for Maldon sea salt.

The best place to get corn syrup is probably amazon but if you are only planning to use it for this recipe you can always use golden syrup instead. I have substituted the corn syrup for golden syrup loads of times in this recipe and there is no difference in the finished caramel.

Heavy cream is just what they call double cream in America (sorry I should have probably written double cream in the recipe), so no special order there, Salisbury's will be fine ;)

Best of luck with your macarons! They are a tricky business, over mixing in the main issue for most people.

Macaron batter will sit happily in a bowl for quite a while so it is worth having a play. Mix the batter as little as possible (just until the almond mixture is incorporated) and pipe a few macs, if they have little peaks when piped and these peaks don't sink back into the round after banging down the tray the batter needs more mixing. Mix the batter a couple more times (literally a couple) and repeat this process. Keep repeating until the macarons pipe perfectly. This is how I first managed to achieve the perfect lava like consistency and once you know what you are looking for you will very rarely go wrong again.

Ideally when you pipe the batter the macaron should have a little peak but this will sink after you bang the tray. If it doesn't sink after around 30 seconds the batter is under mixed and if there is no peak at all the batter is over mixed.

I hope that made a little sense lol!

Keep me posted! x x x

Sarah B said...

Hi Astral,

Thank you so much for answering my questions :) I may invest in some corn syrup but it's great to know I can use golden syrup as a substitute. I would never have thought to look on Amazon!

Really, really helpful advice about the batter. I think I didn't mix it quite enough (probably too worried about overmixing), which would explain why some of the macarons had peaks. Some of the macs came out fine, but my oven must be hot as they caught a little, which was a shame as they lost their really vibrant colour. My second batch only took 9 minutes in the end. And whilst some came out perfectly others cracked - I have since read that it may be worth doubling up on the baking trays to help the macs rise and cook more evenly. So lots to learn but up for the challenge! I shall keep you posted on how I get on, and if they look any good I'll send a photo. Fingers crossed xxx