I’m getting into the swing of making macarons now, and hope for them to become my go-to dessert to take along when visiting family, as they go down really well. After my first go at some vanilla, I thought it was time to go with something a little different – enter salted caramel. These were a little treat I made for my cousin’s 21st birthday and she adored them, so I’m definitely glad that I’d taken them along. Now to decide on which flavour is next! This recipe is from Macarons.
For the shells
- 60g egg whites
- 60g caster sugar
- 7.5ml egg white powder
- 120g icing sugar
- 60g fround almonds
- Orange food colouring
- Salt flakes for sprinkling (optional)
For the filling
- 12 teaspoons of dulce de leche or salted caramel sauce
- Line a baking tray with parchment paper. Fit a piping bag with a plain round tip.
- Place the egg whites in a clean bowl, before sifting in the caster sugar and egg white powder. Whisk with an electric mixer until stiff peaks form.
- In a separate bowl, sift together the icing sugar and ground almonds. Add the egg white mixture. Use a cocktail stick to add a tiny amount of gel food colouring – I used much less than the book did, as the colour on mine was very subtle, but I liked that. Use a spatula to gently fold the mixture together. It’s ready when the mixture falls in ribbons when lifted with the spatula.
- Fill the piping bag with the mixture and pipe 24 4cm rounds onto the lined baking tray.
- Preheat the oven to 130 degrees celcius and leave the baking tray out in a warm, dry place for at least 15 minutes, until the shells form a firm skin.
- Place the tray in the middle of the oven for 10 minutes, before removing from the oven and leaving to cool on the tray.
- To fill the macarons, place a teaspoon of caramel onto the flat side of one of the macaron shells and top with the flat side of another. Repeat until you have 12 macarons.