Ingredients

Almond paste
almond flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
cocoa
2 tbsp
30 g
1.05 oz
0.99 fl oz
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg whites
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
Italian meringue
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
egg whites
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
Caramel creme
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
cream
0.50 cup
140 g
4.90 oz
4.62 fl oz
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
room temperatured butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
sea salt
1 tsp
4.92 ml

Method

Hello, everyone! We have a new recipe for you!

It will show you how to make amazing chocolate macarons with salted caramel crème.

Almond paste

For the almond paste:

  • 120 g almond flour | 4.25 oz
  • 30 g cocoa | 1.05 oz
  • 150 g powdered sugar | 5.30 oz
  • 55 g egg whites (at room temperature) | 1.95 oz
  • For the Italian meringue:
  • 150 g sugar | 5.30 oz
  • 50 g water | 1.75 oz
  • 55 g egg whites | 1.95 oz

The baking temperature is 150C (302F).

The baking time is 13 minutes.

Use the convection + top-bottom mode.

  1. Mix the water and sugar in a saucepan, and bring to a boil over a medium heat; cook until 118C (244F). Whip 55 g (1.95 oz) of the egg whites, when the syrup reaches 110C (230F). When the syrup is ready and the whites are whipped to a light foam, pour the hot syrup into the whipping egg whites in a thin stream. Keep whisking until the meringue cools slightly, and the mass becomes smooth and elastic; the peaks should be very soft.
  2. Add 1/3 of the resulting Italian meringue to this paste, and rub until smooth. Then add the rest of the meringue, and knead the dough until the mass starts shining like a piece of ice and drips with a light continuous ribbon. There is no exact amount of movements or time, just bring the dough to the desired state.
  3. Pour the mixture in a pastry bag with a round nozzle, and form the macaroons on the baking sheet lined with teflon or silicone mat. Let the macaroon blanks dry until a crust appears. If the humidity is high enough, then turn on the oven at 50C (122F), and dry the caps in it (with the door ajar). Then bake the macaroons.

Caramel creme

For the caramel crème:

  • 200 g sugar | 7.05 oz
  • 140 g cream | 4.95 oz
  • 40 g butter | 1.40 oz
  • 100 g butter (at room temperature) | 3.55 oz
  • 1 tsp sea salt | 1.00 tsp

Cook the salted caramel first. Heat the sugar in a saucepan until all the lumps dissolve. Add 40 g (1.40 oz) of butter, and stir until smooth. Bring the cream to a boil, and gently pour it into the sugar, stirring actively with a whisk. Place it back to the heat, and boil for a minute. Remove the mass from the heat, and add salt.

Let the caramel cool to the room temperature. Next, lightly whisk the caramel, and add 100 g (3.22 oz) of soft butter. Whip until smooth and light. The crème will become denser.

That’s it! The crème is ready! You can cool it a little in the fridge (don’t forget to cover it with a film in contact).

Assemble the macarons.

Bon Appetit!