Salted Caramel and Hazelnut Macarons
Macarons are one of the most well-known desserts in French pastry. This salted caramel and hazelnut version creates the perfect balance of sweet and salty flavors. The silky hazelnut cream and slightly salty caramel create a unique flavor combination that is guaranteed to enchant those with a sweet tooth.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you have a glossy, stable meringue.
2
Gently fold the almond flour mixture into the meringue until the batter is smooth and homogenous. Be careful not to overmix, or the macarons won't rise properly.
3
Using a piping bag, pipe even circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow the surface to dry.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft on the inside.
5
For the salted caramel, melt the sugar in a saucepan over medium heat until it turns golden brown. Carefully add the heavy cream and butter, then stir until smooth. Stir in the salt and let cool.
6
Melt the dark chocolate over a double boiler, then mix it with the hazelnut spread and salted caramel to create a rich, creamy filling.
7
Once the salted caramel and hazelnut filling has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, then place another macaron shell on top to form a sandwich.
8
Place the finished macarons on a serving plate and let them rest in the refrigerator for a few hours to allow the flavors to meld.
