Caramel Macarons
The history of macarons began in France, and since then they have spread worldwide. The caramel version is a true confectionery specialty, combining the rich taste of caramel and the creaminess of white chocolate with a delicate, crunchy shell. This dessert is an ideal choice for those who like sweet and salty combinations and are looking for something special. Caramel macarons are best left to rest for an hour or two so that the flavors blend together and the filling is really delicious and creamy.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the almond flour, powdered sugar, and egg whites.
2
In a bowl, combine the almond flour and powdered sugar. Sift the mixture to remove any lumps.
3
In a mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff, glossy peaks form.
4
Gently fold the almond flour-powdered sugar mixture into the beaten egg whites. Be careful not to overmix, as this will deflate the meringue.
5
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
6
Let the macarons rest at room temperature for 30-60 minutes, allowing a skin to form on the surface.
7
Preheat the oven to 300°F (150°C) (convection oven), then bake the macarons for 12-15 minutes. They should easily release from the parchment paper.
8
For the caramel filling, heat the brown sugar in a saucepan over medium heat until it melts and caramelizes. Add the butter and heavy cream, whisking constantly to create a smooth caramel syrup.
9
Stir the caramel syrup until smooth and let it cool slightly. Meanwhile, melt the white chocolate over a double boiler. Combine the melted white chocolate with the caramel.
10
Fill the cooled macarons with the caramel ganache, then sandwich them together with another macaron shell.
11
Let the finished macarons rest for one to two hours to allow the flavors to meld.
