The return of homemade macaroons! And a Breton recipe, moreover!
I had abandoned them since Christmas, but I come back with a delicious recipe that everyone (or almost) appreciates, that of salted butter caramel.
Of all the macaron recipes made so far, this one has the advantage of requiring only a few ingredients. On the other hand, you have to get your caramel right...
Salted butter caramel cream:
--- We start with the cream because it requires cooling time ---
- Heat 8cl of whole liquid cream in a saucepan. Set aside.
- Make a dry caramel in a saucepan with 100g of caster sugar. Do not touch it until the golden color appears.
- Then cool the pan in a container of cold water to stop the cooking and add 30g of semi-salted butter and the lukewarm liquid cream. Keep cool until the cream sets.
The macaroon:
- Mix 125g of ground almonds in a food processor, add 210g of icing sugar and mix again.
- Sift the powder over a sheet of baking paper.
- Beat 3 egg whites until stiff (tip: they will take better if they have been separated the day before and left at room temperature).
- Add 30g of caster sugar in several batches as soon as the whisk starts to leave marks. Then finish beating at maximum speed.
- Add 3 knife points of powdered brown food coloring then beat again to homogenize the color.
- Sprinkle the powder (almonds + icing sugar) little by little, incorporating it into the egg whites, using a broad gesture (so as not to "break" the egg whites). The mixture obtained should be smooth, shiny and fall back down forming a ribbon.
- Pour the macaron batter into a piping bag fitted with a round tip.
- Make small domes 2,5 cm in diameter on several sheets of baking paper (cut to the size of your baking sheet).
- Leave to crust for 30 minutes.
- Preheat the oven to 150°c.
- Bake each sheet of macarons for 10 minutes.
- Wait a few minutes after removing them from the oven before removing them. Then garnish with the salted butter caramel cream.
PS: I am thinking of adding 1 sheet of gelatin to the crème caramel the next time to make it stick better with the macaroon.
Kenavo *!
* goodbye in Breton
ionery's sugar, and mix it up again.
I think these macaroons are superb... not to mention that they must be really delicious!
The Breton that I am greedy on your superb macaroons. well done
Chrys
Yum! They look delicious!
they are too too too beautiful, really very successful bravo and with salted butter caramel, I have already made some really killer ones ;D
Hi, I wanted to know, what blender do you use to finely blend the almond powder/icing sugar mixture. Do you think a chopper for blending herbs would be suitable?
please
Hello Sheryl, yes a chopper may be suitable if not, @ soon
Hello,
Quick question, how long does it take for the cream to set? 1 night? Or less?
Thank you for your reply !
Happy New Year !
Hello Andrea, the setting time depends on whether you leave it in the open air or in the fridge. If it has set too much in the fridge, you can warm it up in the microwave. It's a very classic salted butter caramel. See you soon :)