Salted Butter Caramel Macarons
Get These Ready
sift, silicone spatula, clean bowls (at least 2), kitchen scale, Sugar thermometer, oven thermometer, Baking papers (with 1 baking paper with circles of 1 1/2 inch drawn as a template, 1″ spacing between circles), piping bag and 8mm nozzle, colors (if used), kitchen mixer
200g ground Almonds
200g Pure icing sugar
75 ml water
200g caster sugar
160g egg whites
250g caster sugar
120ml UHT cream (Devondale)
200g butter (cut into small cubes)
- Sift almond meal with icing sugar twice. Set aside.
- Gently beat half the egg white to soft peak.
- In a heavy base saucepan, add 75ml water to 200g caster sugar.
- Bring sugar to boil (do not stir) until it reach to a 105C, increase the speed of mixer.
- Let the syrup boil until it reach 115C, take it off the heat and pour into the meringue in a thin stream while keeping the beaters on at high speed.
- Continue to beat the meringue for another 8 minutes.
- Use the remaining egg white to mix with the almond meal mixture into a paste.
- Using silicone spatula, incorporate 1/3 of meringue into the almond mixture.
- Add the rest of the meringue.
- Start counting…. a good 50 strokes (I’d stop at 45 and check its consistency) would suffice.
- Fill up the piping bag and start piping onto baking paper.
- Tap hard the baking tray (I dropped the baking tray few times and dropped it hard on the kitchen bench top, use toothpick to get any bubbles out).
- Leave it to dry for 30 minutes to form a crust.
- Preheat oven oven to 140C and bake these babes for 15 minutes. See them rise.
- Melt sugar with water in saucepan over medium heat until the color turned amber light brown.
- Add cream little by little and keep stirring.
- Once the cream is well incorporated, stick sugar thermometer bring to boil until it reach 108C.
- Remove from heat and stir in butter cubes and salt.
- Whisk until smooth.
- Transfer to a clean stainless steel bowl.
- Place a piece of plastic wrap on the caramel to avoid from skin forming.
- Place it in refrigerator for at least 4 hours.
- Just before piping, use an electric beater and beat the salted butter caramel until thicken.
- Pipe the salted caramel onto half of the macaron and and top with another.
- Give it a good gentle squeeze.
- Refrigerate overnight for full flavor.