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Chocolate Macarons With Salted Caramel Filling
Food & Drink
Makes about 38 shells (19 filled macarons)
1 cup powdered sugar
1/2 cup powdered almonds
3 tbsp unsweetened cocoa powder
2 large egg whites, at room temperature
5 tbsp granulated sugar
1/2 cup sugar
5 tbsp (70 g) unsalted butter, cold, in cubes
1/4 cup minus 1 tbsp (50g) cream
1/2 tsp salt crystals
The directions for the macarons are the same as in the recipe of the Chocolate Macarons I have made. Prepare the salted caramel. Heat the cream until it just begins to boil and set aside.Place the sugar in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the hot cream. It will bubble a little bit. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
Remove from heat, and add butter and salt. Stir well until smooth. Pour into a bowl, cover and refrigerate to chill. Spread a bit of salted caramel on the inside of the macarons then sandwich them together. Let them stand at least one day before serving, to meld the flavors.