One can never find enough ways to eat chocolate. The luscious salted caramel buttercream pairs beautifully with the chewy macaron shell.
Keyword chocolate, cookie, macaron
Prep Time 20minutes
Resting time 30minutes
Total Time 35minutes
Servings 30macarons (approx)
Author Anjali Johny
90-100gegg whitesapproximately 3 eggs at room temperature
110gicing sugar/powdered sugarboth have worked
a pinch of salt
85gcastor sugar/superfine sugar
1/2tspSprig vanilla extract
60gbutter (unsalted, at room temperature)
190gSprig’s Classic Salted Caramel
A pinch of salt
Make your own almond flour by pulsing almonds (I used raw almonds) in a food processor until finely ground. It always helps to add the icing sugar halfway through the process to blend evenly. Once it is finely blended, sift this mixture along with the cocoa powder into a medium-large bowl.
Take your egg whites in a large, clean, free of grease bowl, add the pinch of salt and using a stand mixer or a hand mixer blend until frothy. Then start adding the castor sugar little by little as you beat the egg whites continuously. Next, add the vanilla extract. Keep beating till you reach stiff peaks, it usually takes 8 minutes but the time may vary so keep checking.
Now, add a third of the dry mixture into the meringue and fold it in using a spatula, do not stir, fold. Once it is mixed in, add another third, repeat folding and once that is mixed in, add the remaining dry ingredients.
IMPORTANT: Begin folding, now, using your spatula go around the bowl and then through the mixture, gently continue folding and after every 6-8 folds lift your spatula and check the consistency of the batter. It should flow easily like a thin ribbon (YES, a thin flat ribbon) and you should be able to draw an 8 in a continuous flow. When you achieve this stage, stop mixing. Transfer this mixture into a piping bag.
On a flat, good quality baking sheet, put a piece of parchment paper, now pipe dollops of this macaron batter. You can use a macaron template to get even circles or just eyeball it. According to the size of your macaron, leave some space between the dollops. Once all the mixture has been piped, bang your baking sheet and let the macarons settle.
Set these trays aside to dry. Meanwhile, preheat your oven to 150C.
Once your macarons are dry, it will take around 10-45 minutes depending on the humidity of your kitchen. You can check the done-ness by slightly touching your macaron and it won’t stick to your finger.
Bake these macarons for 15-20 minutes. At 150 it takes that time, in my oven. To check if they are done, they will have the feet and if you slightly touch the top of the shell, the feel will not be wobbly.
Once done, take the macarons out of the oven and let them cool completely on the baking tray on a wire rack.
Meanwhile, make the frosting: Blend the butter, sugar and Sprig’s Classic Salted Caramel and a pinch of salt until light and fluffy, about 5 minutes on high.
Once the macaron shells are cool, pair them up and fill and sandwich them. Refrigerate the macarons for at least 1 hour before consuming for best taste.
To learn how to make fool-proof macarons, check this post for step by step directions: Beginner’s Guide to French Macarons