Chocolate Macarons with Salted Caramel Filling

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Based on the requests that I have received, I am going to share with you the recipe of the chocolate macarons with salted caramel filling that I made last week. Sorry it took so long, but it has been crrrrrrazy around here the past couple of weeks.

Now, are my macarons perfect? Nope! It is still a work in progress. Is it difficult to make macarons? Urrr…. I don’t think it is the most fiddly thing I have ever done, the opera cake takes that title. However, it is the most technically challenging thing and many variables will make a difference to the resulting macarons. The one you can see above has lovely feet, however, the macaron itself is thick and I think it is because I was too afraid to mix the almond meal with the meringue, so the macronage is a little thick. I think it should be a little thinner in consistency, so I guess, 5 or 6 more turns with the spatula would have been perfect. See? It’s things like that that drives me crazy. Little, subtle things make a difference to the result. I will need to make a few more of these before I will be really happy. The problem is… who will eat them?

Chocolate Macarons (recipe from bisous a tois)

  • 50 gm egg whites (about 2 eggs) – age in fridge for 48 hours
  • 25 gm caster sugar
  • a pinch cream of tartar (to stabilize the egg whites when beating)
  • 100 gm icing sugar
  • 50 gm ground almonds
  • 5 gm cocoa powder

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Method:

  1. Grind ground almonds, icing sugar and cocoa powder in your food processor. Sift twice.
  2. Beat egg whites till foamy, add the cream of tartar
  3. Add caster sugar bit by bit, beat till glossy and look out for stiff peaks.
  4. Fold in ground almonds mixture – don’t have to be too gentle with the folding. Once well incorporated, place on silicone mats for baking (I tried to use parchment paper and the bottom of the macarons stuck to it!)
  5. I used cookie scoop (hence the marks on top of the macarons) but if you have piping bags, pipe the macaron into small circles.
  6. Leave for about 1 to 2 hours for a skin to develop (when you touch the macarons, there is a dry skin on it and the mixture does not stick to your fingers) – try not to make this when it is raining! Otherwise, keep the macarons in a room with air conditioning running directly on to the trays)
  7. Bake in 160 degree oven for 5-7 minutes (depending on your oven)
  8. Cool before peeling off the silicone mats – leave to cool in fridge for 24 hours before filling.

Salted Caramel Filling (from the macaronqueen)

  • 75 gm brown sugar
  • 1/8 cup heavy cream
  • 2 tablespoon salted butter
  • 2 tablespoon unsalted butter
  • a pinch of sea salt

Method:

  1. Combine brown sugar and butter in pot and boil
  2. When the mixture is melted and bubbling, add cream (be careful, it will spit!)
  3. Continue to stir till boiling. Sprinkle with sea salt.
  4. Let it cool.
  5. Ready to use as filling for macarons.

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About mumstech
Retired at 40 after working in various industries including banking and financial services, oil and gas as well as higher education.Now a stay-at-home mum, cheerleader for husband and son, cleaner, nutritionist, cook, laundry lady, driver, clerk cum administration assistant, public relations, personal assistant... I never knew that squeaky clean floors can give me such satisfaction!

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