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
Continue whipping the meringue on medium speed until the temperature drops to 50°.
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.
– 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.