Macarons au caramel au beurre salé
For the shells:
- 200g of almond meal
- 200g of powdered sugar
- 200g of caster sugar
- 146g of egg whites
- 5cl of water
- edible glitters and edible snowflake decorations
Combine the caster sugar and the water in a saucepan, place over medium heat and bring to 118°. In the meanwhile put half of the the egg whites in a mixer bowl and whip them on medium speed to soft peaks. Pour the 118° syrup in a thin, steady stream into the whipping egg whites.
Continue whipping the meringue on medium speed until the temperature drops to 50°.
In a large bowl combine the almond meal, the caster sugar and the other half of the egg whites and mix well.
Add a small part of the meringue to the almond paste and mix gently, then add the rest of the meringue, fold and scratch the surface until the batter starts to run glossy.
Put the mixture in a pastry bag with a large tip and form small circles on parchment lined sheet pans. Allow the macarons shells to sit for 1 hour until the surface feels dry to the touch.
Preheat the oven to 150° and bake the shells for approximately 14 minutes. Cool the macarons shells on the sheet pans.
- 50g of salted butter
- 1 cl of water
- 50 g of glucose
- 125g of powdered sugar
- 10cl of heavy cream
Put the glucose and the water in a saucepan, place it over medium heat. Add the sugar and mix well until the obtention of a blond caramel. Remove from heat and add 7g of butter. Add the heavy cream slowly while continuing mixing. Put the saucepan on medium heat and add the remaining butter. Let the mixture reach 118° and then remove from heat.
Let the caramel cool down.
Use the caramel au beurre salé to fill the macaron shells.
Decorate your macarons with edible glitters and snowflakes.