Salted Caramel Chocolate Macarons

 One of my oldest friends, Mary, is celebrating her birthday next weekend! Unfortunately, I will be on vacation when the big day rolls around. I still wanted to make something special for her, so I decided to make these Chocolate Macarons!  I have made macarons before, but they didn’t develop proper feet. This time around, I tried out a different recipe to fix this.
Chocolate Macaron
  • 1 cup sugar
  • 1/3 cup water
  • 4 egg whites
  • 1 3/4 cups almond meal
  • 1  cups powdered sugar
  • 1/4 cup cocoa powder
Caramel Filling
  • 1 1/2 cups of sugar
  • 1/4 cup water
  • 1/4 cup cream
  • 1/4 cup light corn syrup
  • 1 stick of butter
  • 1 teaspoon sea salt
Begin by preheat the oven to 320 degrees Fahrenheit, and line a cookie sheet with parchment paper.
To make the macaron batter, place the sugar and water into a saucepan and heat until the sugar melts. Let this boil for about 4 minutes, and occasionally brush the sugar down from the sides with a wet brush (so the sugar doesn’t crystallize). In a large bowl, beat the egg whites with an hand mixer until they form peaks. Slowly add the hot sugar syrup while constantly whisking. Whisk until the mixture becomes glossy.
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Sift the powdered sugar, cocoa, and almond meal into a bowl. Gently fold this mixture into the meringue mixture, until everything is just incorporated.
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Pour the batter into a piping bag with a 1cm opening (I used a plastic bag and cut off the corner) and pipe 1 inch rounds onto a lined baking tray. Set these aside until the the tops of the macarons have developed a skin (about  30 minutes).
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Bake for 15-20 minutes, or until the bottom of the macarons are firm. Feet should have developed around the base of each cookie.
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For the caramel filling, place the sugar and water in a saucepan on a medium heat, and stir until the sugar dissolves and starts to boil. Let this boil until the syrup turns a golden color. Then remove from the heat and stir in the cream, corn syrup, and butter. Be careful not to burn yourself; the mixture will bubble up and let off steam. Let the caramel cool for about an hour, then spoon it onto the macarons.
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They turned out perfectly!! They developed feet, had a great shell, and had that classic, chewy texture. I could not have been more excited about how these turned out.
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