- 200gm Almond Meal
- 200gm Pure Icing Sugar
- 65gm Day old Eggs Whites
- 65gm Fresh Egg Whites
- 160gm Caster Sugar
- 50ml Water
- Food Colouring
- --Caramel Buttercream--
- 200gm Caster Sugar
- 140gm Thicken Cream
- 6gm Seasalt
- 200gm Unsalted Butter
Macarons seem to be a craze no one is getting over. For the last 5 years (since masterchefs Celebrity Adrian Zumbo) macarons have been a wishful part of everyones diet. Just over a month ago Laundree opened its first shop here in Australia, over the next 2 weeks it saw eager customers in long queues waiting patiently for their chance to try these famous macarons. I don’t seem to understand everyones “enthusiasm” as these are blast frozen in Switzerland, then they take a tour around Australians customs before landing in the shop window.
I thought I would share with you all my favourite flavour – ‘Salted Caramel’. Even though many venues offer the weird and wacky flavour combos, I always seem to include a salted caramel in my selection. For a comprehensive recipe with tips and tricks see my previous macaron post.
WOODEN SPOON RATING:
NOW FOR THE RECIPE:
Preheat the oven to 160 degrees.
1. Combine the almond meal and icing sugar together in a food processor and blend until well combined
2.Sift the almond meal mixture to ensure a smooth-ish shell
3.Beat the old egg whites until soft peaks form
4. Meanwhile, put the sugar and water on the stove over medium to high heat, stir until it reaches 118 degrees (if you don’t have a candy thermometer- wait until the syrup is at a rolling boil, ┬ with no discolouration, approx 2 min post onset of boiling)
5. Slowly pour the sugar syrup in a thin stream down the side of the bowl into the egg whites while mixing on high speed. Beat until it forms firm peaks and the meringue has a glossy shine
6. Add the food colouring. Try not to add more than 5 drops as it will cause problems with the mixture
7. Add fresh egg whites to the almond meal mixture with 1/3 of the meringue and mix until well combined (this is hard work!)
8. Once combined add the remainder of the┬ámeringue and gently fold together. The final mixture should take a couple of seconds to slide off a spatula.
9. Place the mixture into a piping bag and pipe 3-4cm rounds onto trays lined with baking paper ÔÇô a template is a great way to ensure a similar size and so they line up beautifully when paired together
10. Tap the tray on the bench a few times to remove any air bubbles (no need to be gentle). If the tip of piping mark (nipple) doesn’t flatten, then the mixture is too thick
11. Once a dry skin is formed (30-60 mins) put macarons in the oven, turn the temperature down to 130 degrees and cook for 16-18 mins. The macaron should have a hard shell.
12. Leave to stand on the tray until cool
For the Filling:
13. Place the sugar on medium to high heat and cook until it becomes meduim caramel in colour (continious stiring)
14. Add warm cream to the sugar (place the cream in the microwave for 30 secs to warm)
15. This will foam instantly, stir continuously until well combined. Add the salt and mix well
16. Allow to cool to 45 degrees
17. Ensure butter is cut into small cubes. Slowly add butter to the caramel mixture mixing well between each addition
18. Once combined (and cooled) beat until pale.
19. Pipe immediately with a generous amount in the centre and gently sandwich together.
20. Allow to cool (in the fridge) for 2 hours
These little gems will last up until the creams’ expiry date, but honestly who lets them sit around for that long? I seem to demolish mine within a few hours!
These are perfect for any occasion. I recently cooked them for the annual food bloggers picnic and they were gone within 10 mins- Which was a great feeling
For extra tips, tricks and techniques to perfect these babies see previous macaron post