White Chocolate Caramel Macarons

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I LOVEEEE Caramel, but it’s always too goopy to put into a macaron by itself, So I decided to used a chocolate ganache to create a well to keep the caramel in. It worked!

Macaron recipe: 

  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • 1/4 cup superfine sugar

Ganache Filling recipe: IMG-20131014-WA0011

  • 1 cup of chocolate melts (white, milk or dark)
  • 1/2 cup of heavy cream
  • Caramel (I bought a bottle of it from superstore)

Directions: 

  1. Preheat oven to 375 degrees
  2. With a mixer on medium speed, whisk the egg whites until foamy
  3. Reduce speed to low, adding the superfine sugar slowly Increase speed to high and beat until stiff peaks form, about 8 minutes
  4. Add food coloring at this stage: I am using a pale orange for the dragon balls
  5. In 2 separate additions, add the flour and confectioners sugar mixture into the egg whites, folding after every addition
  6. Be sure not to over work batter. Batter should be smooth and shiny

Piping: 

  1. Line a baking sheet with parchment paper IMG-20131014-WA0006
  2. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip
  3. Pipe 3/4-inch rounds (1-inch apart) on parchment paper, dragging pastry tip to the side of the rounds, rather then up forming peaks
  4. Rap each sheet on counter top, to release air bubbles Let rounds rest on countertop for …. wait for it….2 hours! Yes, you read it right, that is our secret to any beginners to Macarons.
  5. In the mean time, make the ganache filling and allow it to completely cool and solidify before using

Ganache Directions: 

  • Using a double broiler technique, melt the chocolate when completely melted, pour in the heavy cream mix until completely combined if the mixture is still lumpy, add more heavy cream until smooth don’t worry if it seems too liquidy, the mixture will solidify in the fridge

Ready to Bake: 

  1. Reduce oven temperature to 325 degrees
  2. Bake 1 sheet at a time until crisp and firm, about 10 minutes
  3. After each batch increase the oven to 375 degrees for 5 minutes then bring temperature down to 325 degrees before baking
  4. After baking, let cool for about 15 min
  5. Using an edible drawing pen,
  6. Fill up with the ganache and caramel place it into the fridge before serving

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