{"id":3292,"date":"2013-05-10T20:09:59","date_gmt":"2013-05-10T10:09:59","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3292"},"modified":"2019-03-17T16:49:30","modified_gmt":"2019-03-17T05:49:30","slug":"salted-caramel-macaron-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/salted-caramel-macaron-recipe\/","title":{"rendered":"Salted Caramel Macaron Recipe"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
\n

\"salted<\/p>\n

These salted caramel macarons are seriously addictive. \u00a0You will not be able to stop at one. \u00a0 Make a batch of dulce de leche first so it has time to cool, you need that for the filling. Have fun making this salted caramel macaron recipe.<\/p>\n

Macaron Shells:
\n(makes 40 macarons shells in size shown in video, more if making mini macarons)<\/p>\n

220g (7.76 ounces) or 1 3\/4 cup icing sugar (powdered sugar)
\n120g (4.23 ounces) or 1 cup almond meal
\n120g (4.23 ounces) or 4 egg whites
\n80g (2.82 ounces) or 1\/3 cup caster sugar
\n10g (0.35 ounces) raw sugar (optional, for sprinkling on top)<\/p>\n

Salted Caramel Filling:
\n2 Tbsp\u00a0dulce de leche<\/a> warmed
\nadditional 1\/2 cup dulce de leche<\/a>
\n1\/2 cup or 100g (3.53 ounces) butter
\npinch of sea salt flakes<\/p>\n

Preheat oven to 320F (160 degrees Celsius)<\/p>\n

Sift together the icing sugar and almond meal using a coarse sieve (if you use a fine sieve the almond meal will not go through). \u00a0Discard any gritty bits of almond meal that do not go through.<\/p>\n

Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out. \u00a0Beat for an additional 2 minutes. \u00a0Add the almond icing sugar mixture and fold in using a rubber spatula. \u00a0Keep gently folding until the mixture looks like lava, it should have some movement but not be runny. \u00a0While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly. \u00a0If you over mix or under mix it effects you macaroons, please read the macaron troubleshooting and FAQ<\/a> post if you are unsure about this.<\/p>\n

Spoon into a piping bag and pipe small circles of mixture onto NON-STICK baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side, sprinkle with raw sugar.<\/p>\n