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What better way to symbolize French elegance than with a salted caramel macaron recipe? Renowned for their delicate texture and irresistible taste, those delicate and colorful treats have fascinated people worldwide for decades. They might look complex but you’ll easily be able to immerse yourself in the art of French patisserie with this step-by-step guide.
While salted caramel remains a staple in most French households, the macaron shells are a symbol of high pastry making, them the perfect pairing!
Making Macarons Using the Swiss Meringue Method
Macarons can be made using three distinct methods, each varying in the technique used to mix the egg whites and sugar. These methods include the French, Italian, and Swiss meringue techniques.
While the French method is considered the simplest, it may lack stability. The Swiss method, featured in this recipe, provides a reliable balance of ease and stability. On the other hand, the Italian method is the most complex and entails incorporating a sugar syrup and utilizing a thermometer.
Navigating through these European meringue techniques can be daunting, but in my opinion, the Swiss meringue method offers a straightforward approach to achieving impeccable macarons.
The Swiss meringue technique requires heating the egg whites and sugar together over a double boiler before whipping. This gentle heating process helps dissolve the sugar completely, resulting in a stable meringue with a silky smooth texture. This technique is ideal for achieving perfectly smooth macaron shells and can also be used for a variety of other desserts, including mousses, frosting, and pavlovas.
Tips To Get Beautiful Macaron Shells
- Invest in a kitchen scale and piping bag for precise measurements and neat assembly.
- Use vinegar to wipe bowls before use to remove any grease residues that could affect the meringue.
- Take your time when mixing the batter; the texture is key to getting good-looking macarons.
- To get a beautiful and glossy meringue, use a stand mixer. You can also use a hand mixer; you will get the same results but it might just take longer than with the stand mixer.
- Maintain a perpendicular angle when piping macarons to ensure uniform shape and size.
Ingredients To Make French Macarons
The key to achieving perfect French macarons lies in the quality of your ingredients. Here’s what you’ll need:
–Almond Flour: Ensure a fine consistency by sifting it withpowdered sugar. This step is crucial for achieving a smooth, uniform macaron batter.
–Egg Whites: Use room temperature egg whites for best results. Separating them the day before allows for easier handling and smoother incorporation into the batter.
–White Sugar: Combining granulated sugar with the egg whites creates a stable meringue that forms the foundation of your macarons.
How to Make Macarons
Yield: Approximately 20 macarons | Preparation Time: 30 minutes | Baking time: 13 minutes| Total time: Approximately 1 hour
- Begin by lining a baking tray with parchment paper. Gather your ingredients and equipment, ensuring everything is measured and ready to go. For this recipe, you’ll need 100 grams of almond flour, 100 grams of icing sugar, 100 grams of egg whites (around 3 egg whites), and 80 grams of granulated sugar.
- In a large bowl, sift the almond flour and icing sugar together to achieve a fine consistency, essential for creating smooth macaron shells. You could also process them in a food processor to make the powder finer. Make sure it matches the initial weight and set aside while you prepare the meringue.
- Make a Swiss meringue: In the mixing bowl of your stand mixer, combine the egg whites and white sugar. Create a double boiler setup by placing the bowl over a small saucepan filled with simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the sugar is completely dissolved and the mixture is slightly hot to the touch.This should take a couple of minutes.
- Using a stand mixer, whip the egg whites and the granulated sugar into a stiff meringue, incorporating food coloring if desired. Whip on medium speed using the whisk attachment for 8-10 minutes. You want to slowly incorporate air into it – avoid using high speed. This step ensures a stable meringue with stiff peaks, a crucial element in achieving the perfect macaron texture.
- Gently fold the whipped meringue into the almond mixture in three times, using a technique known asmacaronage. The first addition should be more vigorous to lighten the mixture. Subsequent additions should be handled delicately to preserve the airiness of the meringue. Scrape the sides of the bowl and fold the batter onto itself with a rubber spatula until it reaches the desired consistency. The goal is to achieve a smooth, hom*ogenous batter that flows like lava and falls off the spatula in ribbons, without being too liquid. Try to avoid over mixing.
- Transfer the macaron batter into a piping bag fitted with a half-inch opening. Pipe uniform circles onto a baking tray lined with parchment paper or a silicone mat at a 90-degree angle, ensuring they are evenly spaced to allow for spreading during baking. Tap the tray on the counter a couple of times to release any air bubbles trapped in the batter to avoid cracked macaron shells.
- Let the piped macarons air dry for approximately 30 minutes (depending on the humidity of your kitchen) or until they form a thin skin on the surface. They should be dry to the touch, this step helps the macarons develop their signature smooth, glossy appearance. Preheat your oven to 300°F (150°C) while the macarons rest.
- Bake for 13 minutes, rotating the tray halfway through, until the macarons are set and have developed “feet” – the characteristic ruffled edges underneath the shells.
- Once baked, allow the macarons to cool completely on the baking tray before carefully removing them. Pair up the macaron shells of similar size, ready to be filled with your favorite filling. From classic buttercream to decadent ganache, the filling options are endless! For this recipe, we recommend our rich and creamy homemade salted caramel filling.
How to Make Whipped Salted Caramel Filling
Salted Caramel Filling Ingredients
- 100g granulated sugar
- 40g water
- 200g heavy cream (30-35%), at room temperature
- 80g unsalted butter
- Pinch of fleur de sel
- In a saucepan, heat the granulated sugar and water on low heat until it transforms into a rich caramel hue. A darker caramel will result in a bitter taste. Always keep an eye on it, as it can quickly burn!
- Gradually incorporate heavy cream into the caramel while whisking continuously. Be careful as it will boil and splatter; keep your distance from the saucepan to avoid any burns.
- Add unsalted butter in small increments, ensuring a smooth and creamy consistency. Allow the mixture to simmer for a minute.
- Add a pinch of fleur de sel. You could also use salted butter but the fleur de sel adds a little French touch that you wouldn’t want to miss.
- Cover the caramel and let it cool completely, preferably overnight in the fridge.
- The next day, transfer the caramel to the bowl of a stand mixer and whip it on low speed until it achieves a light and fluffy texture. Be cautious not to over mix.
- Store the whipped salted butter caramel in the refrigerator for a few days or immediately use it by piping it onto the macaron shells
Salted Caramel Macarons
What better way to symbolize French elegance than with a salted caramel macaron recipe? Renowned for their delicate texture and irresistible taste, those delicate and colorful treats have fascinated people worldwide for decades.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 13 minutes mins
Air Dry Time 30 minutes mins
Total Time 1 hour hr 13 minutes mins
Course Dessert
Cuisine French
Servings 20 macarons, approx
Equipment
Piping Bag
Kitchen Scale
Ingredients
For the Macarons
- 100 grams almond flour
- 100 grams icing sugar
- 100 grams egg whites around 3 egg whites
- 80 grams granulated sugar
For the Salted Caramel Filling
- 100 grams granulated sugar
- 40 grams water
- 200 grams heavy cream 30-35% at room temperature
- 80 grams unsalted butter
- Pinch of fleur de sel
Instructions
Macarons
Begin by lining a baking tray with parchment paper.
Sift together almond flour and icing sugar, ensuring a fine consistency. Make sure it matches the initial weight and set aside.
In the mixing bowl of your stand mixer, combine egg whites and granulated sugar.
Create a double boiler setup by placing a bowl over a pot with barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk until the sugar is completely melted and the mixture is slightly hot to the touch. This should take a couple of minutes.
Transfer the mixture directly to the stand mixer and whip on medium speed using the whisk attachment for 8-10 minutes, until stiff peaks form. (If you wish to incorporate food coloring, add it at this stage.)
Gently fold the meringue into the dry ingredients mixture in three increments, using a technique known asmacaronage. The first addition should be more vigorous, but the next additions should be handled delicately. Scrape the sides of the bowl and fold the batter onto itself with a rubber spatula until it reaches the desired consistency—it should fall off the spatula effortlessly like a ribbon without being too liquid. Try to avoid over mixing.
Transfer the batter into a piping bag fitted with a half-inch opening.
Pipe the macarons onto the prepared baking tray at a 90-degree angle, leaving enough space between each one as they will spread during baking. Tap the baking sheet on the counter three times to release any air bubbles.
Preheat your oven to 300°F (150°C).
Allow the macarons to air dry for approximately 30 minutes, depending on the humidity of the room, until they are dry to the touch.
Bake the macarons for 13 minutes, rotating the tray halfway through.
Once baked, allow the macarons to cool completely before carefully removing them from the parchment paper.
Whipped Salted Butter Caramel Filling
In a saucepan, heat the sugar and water until it reaches a rich caramel color.
Carefully add the heavy cream to the caramel in several additions, as it will splatter. Stir in the butter, cut into small pieces, and allow the mixture to simmer for a minute.
Pour the caramel into a bowl, cover it, and let it cool – overnight, preferably.
Once the caramel has set and cooled completely, transfer it to the bowl of a stand mixer and whip it on medium speed until it becomes light, fluffy, and slightly lighter in color. Be cautious not to over mix.
Store the whipped salted butter caramel in the refrigerator for a few days or use it immediately by piping it onto the macaron shells.
Pro Tips
- When piping the macarons, ensure the tip is perpendicular to the surface to maintain a uniform shape.
- For optimal results, use room-temperature egg whites. You can even separate white from yolks the day before.
- Wipe the bowls with vinegar before using them to ensure there are no grease residues.
- It’s recommended to use a kitchen scale and a piping bag for precise measurements and neat assembly.
How To Store Homemade Macarons
To store your macarons, place them in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to one month and thaw in the refrigerator before serving.
Unlock the secrets of French patisserie and treat yourself to decadent salted caramel macarons. The whole process might seem tedious but with precision, your kitchen will soon look like a French bakery! Once you have unlocked the technique, you will be able to make the perfect macarons in no time. Bon appétit!
