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SALTED CARAMEL MACARONS

Salted Caramel Macarons

5 from 1 vote
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Prep Time 2 hours
Cook Time 16 minutes
Servings 35 cookies
Calories 113 kcal

Ingredients
  

macarons

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • 1 cup almond flour
  • 1 ¾ cup powdered sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • red, yellow and blue food coloring

Salted Caramel

  • 1 cup sugar
  • 8 tbs butter
  • ½ cup heavy cream
  • ½ teaspoon flaky Sea Salt

Buttercream

  • 1 cup salted butter (softened)
  • 2 cups powdered sugar
  • ¼ cup salted caramel
  • 1 tablespoon heavy cream

Instructions
 

macarons

  • In a food processor, add your almond flour, powdered sugar and salt. blend on high until very fine.
  • Then using a large mesh sift, sift your mixture, leaving any larger pieces behind. repeat twice to get a very smooth macaron. set aside.
  • In the bowl of a stand mixer, add your egg whites and beat on high until foamy/ soft. Then add your cream of tartar and whisk on high again while slowly adding your sugar and vanilla. continue to whisk until stiff peeks are formed (should look like picture in above post).
  • If desired add your food coloring of choice. to get this caramel color I mix 8 drops of yellow, 2 drops of red, and about ½ drop of blue in a small bowl. I recommend testing the color out on a paper towel. If you like what you see then add it to your egg mixture and whisk until evenly combined.
  • Now GRADUALLY fold in your almond flour mixture into your egg white mixture.
  • Place mixture into a piping bag with a 1 inch round tip.
  • Place a silicon macaroon mat (if you have one)onto your baking sheet. Pipe out 2 inch round macaroons.
  • To smooth out the tips of the macarons dip your finger in a little water and press down any tips that may be standing up. Then drop your cookie sheet about 5 times on the counter to get any air bubbles out.
  • Now set your macaroons aside until they harden and form a "shell" on the outside that you can touch without it feeling sticky. This should take about 1 hour, but may be longer.
  • Once they are ready bake at 300 degrees for 16 minutes. feet should form! take out and let cool

Caramel

  • I recommend making this while your macaroons are resting so you have enough cooling time.
  • In a medium sauce pan. melt together your butter and sugar on medium heat and stir until golden brown and lightly bubbling (be careful this can burn quick). Then remove from heat and add your cream. This should make a large bubble... continue stiring.
  • Add your salt and set aside to cool.

Buttercream

  • In the bowl of a stand mixer, whip together your softened butter. Then add your powdered sugar, heavy cream, and salted caramel. whip until combined.
  • Transfer mixture to a piping bag, with just a small tip cut off or small piping tip of your choice.

Assemble

  • Take one macron bottom side up and pipe a ring of buttercream along the rim of the cookie. Then fill the center with a drizzle of caramel. sandwich your cookie with another macaroon. Repeat for the rest of your cookies.
  • enjoy!

Nutrition

Calories: 113kcalCarbohydrates: 21gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 43mgPotassium: 16mgFiber: 1gSugar: 20gVitamin A: 62IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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