Salted Caramel Macarons

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Macaron recipe:

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

Ganache Filling recipe: 

  • Caramel sauce, store bought or make your own here
  • Coarse salt

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. In 2 separate additions, add the flour and confectioners sugar mixture into the egg whites, folding after every addition
  5. Be sure not to over work batter. Batter should be smooth and shiny

Piping: 

  1. Line a baking sheet with parchment paper
  2. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip
  3. Repeat steps 2 and 3 until you’re out of batter. Layer the coloring.
  4. 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
  5. Rap each sheet on counter top, to release air bubbles Let rounds rest on countertop for 1 hour
  6. Sprinkle with cocoa powder if desired
  7. In the mean time, make the caramel

Ready to Bake:

  1. Reduce oven temperature to 320 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 320 degrees before baking
  4. After baking, let cool for about 15 min
  5. Fill up with the caramel in the middle and sprinkle with coarse salt
  6. Close up the macarons and refrigerate before serving!

Enjoy!

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