Macaron with Salted Caramel
Baking and Desserts • French
Description
Salt in caramel is an optional ingredient, just like vanilla. If the combination of sweet and salty seems questionable, you can skip it, but it tastes much better this way.
Ingredients
- Almond 10 oz
- Powdered Sugar 10 oz
- Sugar 5 oz
- Butter 5 oz
- 10% cream 5 fl oz
- Egg white 5 oz
- Instant coffee 3½ g
- Meyer Lemon Juice 1 tablespoon
- Vanilla Pod 1 piece
- Salt 1 tablespoon
Step-by-Step Guide
Step 1
Combine half of the butter with the cream and heat gently. Add the vanilla. Divide the sugar into three parts and gradually melt each portion in a dry saucepan, being careful not to burn it; the ideal temperature for the finished caramel is 320°F.
Step 2
When all the sugar has melted, gradually add the hot cream with butter while stirring to prevent the cream from curdling. Add salt. Place over heat and bring to 225°F. Then remove from heat and cool to room temperature so that the caramel becomes thick and gooey.
Step 3
Slowly beat the remaining softened butter in a mixer, then fold in the caramel.
Step 4
Dissolve the coffee in 4 ml of hot water. Whip the egg white with salt, lemon juice, and coffee. Gently fold the stiff egg white foam into the sifted flour mixed with powdered sugar, being careful not to compress the mixture to avoid losing air. Mix until the surface shines and the batter starts to fall off the spatula.
Step 5
Immediately fill a piping bag with the dough and pipe out neat rounds about 4.5 cm in diameter onto a flat baking sheet lined with parchment paper. Once all the lids are ready, tap the baking sheet on the table or gently pat it from underneath with your palm to allow the dough to spread slightly.
Step 6
Let it sit for twenty minutes. Bake at 300°F for twelve minutes.
Step 7
Spread the cooled lids with salted caramel and place them on the finished pastries.
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