Salted Caramel French Macarons

Absolutely irresistible are these salted caramel macarons.  A smooth, luxurious caramel filling sandwiched between macarons makes for a perfect bite-sized dessert or treat.  Place a few of these gems in a little box and tie a pretty bow around it for a thoughtful gift or giveaway that will surely be appreciated.

These Salted Caramel Macarons combine the classic delicate cookie with a sweet and salty filling.

French macaroons are notorious for being unbelievably difficult to make. I was SO SO lucky the first time I made them… the second, not so much. I really think it just takes practice and lots of patience.

They are so light and airy… there is a definite almond taste, so if you aren’t a fan… move along. These cookies are not right for you. They crumble a tad when you bite into them, but oh my goodness are they amazing when paired with the right filling.

Salted Caramel French Macarons Recipe
These Salted Caramel Macarons combine the classic delicate cookie with a sweet and salty filling.



Ingredients

Cookies:

• 3 egg whites, room temperature
• ¼ cup sugar
• 2 cups powdered sugar
• 1 cup almond flour
• pinch of salt

Filling:

• scant 1/4 cup cream*
• 1/2 cup sugar
• 5 tablespoons butter
• 1 teaspoon fleur de sel

Instructions

Cookies:

1. Start by shifting the powdered sugar and almond flour together. I do this twice to make sure all of the large almond chunks are removed.
2. Whisk your egg whites until foamy. Add the salt and 1/4 cup sugar. Continue to beat until stiff peaks form.
3. Fold your flour mixture into your eggs, turning 65 times. Make sure you do this by hand to avoid over mixing.
4. Place your batter into piping bags and pipe 1 inch rounds onto two parchment lined baking trays. Tap each tray 4-5 times onto the counter to remove any air bubbles.
5. Allow the cookies to sit for at least 30 minutes.
6. Preheat your oven to 300 degrees and bake exactly 20 minutes.
7. Allow to cool on a wire rack. Sandwich two cookies with salted caramel sauce and enjoy!

Filling:

1. Heat your cream until just boiling. Remove from the heat and set aside.
2. Place your sugar in a heavy bottomed saucepan and cook over medium heat until the sugar is dissolved and a nice caramel brown color. Stir in the cream and cook for about one minute or until thickened.
3. Remove from the heat and stir in the butter and salt. Chill to desired thickness.

Recipe Adapted : Salted Caramel French Macarons @ onesweetappetite