Salted Caramel Milk Chocolate Macarons

Salted Caramel Macarons are almost certainly one of mankind's greatest achievements. I mean really, have you ever tasted anything more jaw droopingly delicious? 

The very first macaron I ever ate was a Salted Caramel Macaron and I was lucky enough to be eating it in Paris. My infatuation was instant and I made my first ever batch of macarons the very day I landed back in the UK. 

These delicious little macarons combine not one but two of the most delicious things known to man, salted caramel and chocolate.

My Salted Caramel Milk Chocolate Macarons are sandwiched together with silky smooth Salted Caramel Milk Chocolate Ganache and an extra drizzle of Salted Caramel for good measure.

You will probably have a little salted caramel left over, I highly recommend adding a teaspoon or two to your coffee or drizzling the caramel over ice cream or hot chocolate.

Salted Caramel

150ml double cream
150ml golden syrup
75ml sour cream
sea salt to taste

Combine the double cream and golden syrup in a large heavy based saucepan. Place over a medium heat and allow to bubble for around 10 minutes until thick. Do not stir.

Remove the pan from the heat and without stirring, pour the caramel into a clean bowl and allow to cool before adding the salt to taste.

Caramel Macarons

160g icing sugar
160g ground almonds 
5g cocoa powder

4 medium egg whites, separated into two equal batches

160g caster sugar
50ml water

Line 3 baking sheets with parchment paper.

Sieve together the icing sugar, ground almonds and cocoa powder into a large mixing bowl. Add the first batch of egg whites (unbeaten) to the almond mixture but do not mix. Set aside.

Tip the second batch of egg whites into the heatproof bowl of a stand mixer, fitted with the whisk attachment.  

Place the 50ml water and the caster sugar into a small saucepan and place over a medium heat. Bring to a boil and cook until the syrup registers 110C on a sugar thermometer, at which time start beating the egg whites in the stand mixer on a high speed. Once the syrup has reached 118C remove the pan from the heat and immediately pour it slowly down the side of the mixer bowl, avoiding the still spinning 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. 

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/160C Fan/ gas 3-4. Transfer the batter to a piping bag fitted with a plain round nozzle. Pipe rounds onto the prepared baking sheets, knock the air out of the macarons by giving the bottom of the tray a whack on the kitchen counter and leave to rest for 30 minutes, or until the macarons have developed a skin. 

Bake the macarons for around 14 minutes or until they no longer wobble when pushed gently with a finger. Once out of the oven immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling the shells off the paper.

Pair up your macaron shells ready to fill.

Milk Chocolate Salted Caramel Ganache

50g unsalted butter
175ml salted caramel
150ml double cream
120g milk chocolate finely chopped

Place the butter, caramel and double cream in a small saucepan and heat just until it begins to boil. Remove the pan from the heat and pour the cream mixture over the milk chocolate.  Stir the ganache until all the chocolate is melted. Set the ganache aside to cool before beating until you reach a piping consistency.

To Assemble:

Pair up your macaron shells, pipe or spoon Salted Caramel Ganache onto the flat side of one macaron in each pair, drizzle with a little extra Salted Caramel and top with the remaining macaron shell. Repeat until all of your macaron shells are sandwiched together.




Brogan said...

Wow these look great! Look so tempting!


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