Butter caramel macarons

Butter caramel macarons

Based on 8 ratings
bakingstories

bakingstories

Community member

"This recipe is inspired by José Maréchal’s recipe for hazelnut macarons with butter caramel from his book called “Macarons”."

Difficulty

Hard 💪
90
min.
Preparation
15
min.
Baking
150
min.
Resting

Ingredients

Servings2
10 g
ground almonds
22½ g
confectioner’s sugar (divided)
8 g
egg white (divided)
½ tbsp
water (divided)
10 g
sugar
6 ml
heavy cream
10 g
salted butter
brown food coloring (paste)
MetricImperial

Utensils

sieve, bowl, blender, pot, candy thermometer, whisk, hand mixer with beaters, heatproof bowl, rubber spatula, 8-mm/0.3-in. round decorating tip, baking sheet, parchment paper, piping bag, oven, cooking spoon

How-To Videos

how-to-fill-a-piping-bag

How to fill a piping bag

how-to-beat-egg-whites

How to beat egg whites

how-to-assemble-a-piping-bag

How to assemble a piping bag

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal143
Protein2 g
Fat8 g
Carb17 g
  • Step 1/12

    Mix ground almonds with part of the confectioner’s sugar and put in a blender. Grind the mixture once again and then sift into a bowl. Add the food coloring paste (it is best not to use liquid as this will affect the consistency of the dough).
    • 10 g ground almonds
    • 10 g confectioner’s sugar
    • brown food coloring (paste)
    • sieve
    • bowl
    • blender

    Mix ground almonds with part of the confectioner’s sugar and put in a blender. Grind the mixture once again and then sift into a bowl. Add the food coloring paste (it is best not to use liquid as this will affect the consistency of the dough).

  • Step 2/12

    Beat part of the egg white until stiff peaks form. Put part of the water and sugar in a pot, then bring to a boil (without stirring). The temperature of the sugar syrup should not be exceed 115°C/240°F. As soon as the temperature has risen to 105°C/220°F, stir hard.
    • 4 g egg white
    • ¼ tbsp water
    • 10 g sugar
    • pot
    • candy thermometer
    • whisk
    • hand mixer with beaters
    • heatproof bowl

    Beat part of the egg white until stiff peaks form. Put part of the water and sugar in a pot, then bring to a boil (without stirring). The temperature of the sugar syrup should not be exceed 115°C/240°F. As soon as the temperature has risen to 105°C/220°F, stir hard.

  • Step 3/12

    As soon as sugar syrup reaches 115°C/240°F, remove from the heat and pour slowly into the foamy egg white while stirring! Continue stirring for approx. 10 min. to allow the meringue to cool slightly.
    • whisk

    As soon as sugar syrup reaches 115°C/240°F, remove from the heat and pour slowly into the foamy egg white while stirring! Continue stirring for approx. 10 min. to allow the meringue to cool slightly.

  • Step 4/12

    Combine almond mixture and the remaining egg white until smooth.
    • 4 g egg white

    Combine almond mixture and the remaining egg white until smooth.

  • Step 5/12

    Carefully fold one third of the meringue into the almond paste to create a smooth mass. Do not stir too long! Now fold in the remaining two-thirds of the meringue.
    • rubber spatula

    Carefully fold one third of the meringue into the almond paste to create a smooth mass. Do not stir too long! Now fold in the remaining two-thirds of the meringue.

  • Step 6/12

    Fill mixture in a piping bag with a round, wide decorating tip. Cover a baking sheet with parchment paper. Pipe mixture in walnut-sized circles onto the baking sheet (with sufficient space in between), or use a special macaron baking mat made of silicone. Lightly tap the baking sheet on a work surface, allowing any air bubbles in the macarons to escape. Rest macarons at room temperature for approx. 45 min.
    • 8-mm/0.3-in. round decorating tip
    • baking sheet
    • parchment paper
    • piping bag

    Fill mixture in a piping bag with a round, wide decorating tip. Cover a baking sheet with parchment paper. Pipe mixture in walnut-sized circles onto the baking sheet (with sufficient space in between), or use a special macaron baking mat made of silicone. Lightly tap the baking sheet on a work surface, allowing any air bubbles in the macarons to escape. Rest macarons at room temperature for approx. 45 min.

  • Step 7/12

    Preheat oven to 150°C/300°F. Bake macarons for approx. 14 min. Remove from the oven and gently pull the parchment paper onto a moistened work surface (this step is not necessary if using a silicone baking mat). Allow macaron halves to cool, then use a damp knife to loosen them from the silicone mat or parchment paper.
    • oven

    Preheat oven to 150°C/300°F. Bake macarons for approx. 14 min. Remove from the oven and gently pull the parchment paper onto a moistened work surface (this step is not necessary if using a silicone baking mat). Allow macaron halves to cool, then use a damp knife to loosen them from the silicone mat or parchment paper.

  • Step 8/12

    To make the butter caramel, heat the remaining confectioner's sugar together with the remaining water in a pot at medium temperature (without stirring) until it is a nice caramel color.
    • 12½ g confectioner’s sugar
    • ¼ tbsp water
    • pot

    To make the butter caramel, heat the remaining confectioner's sugar together with the remaining water in a pot at medium temperature (without stirring) until it is a nice caramel color.

  • Step 9/12

    Then add the cream carefully and stir gently. (Attention, it foams up and is very hot! Best use a long wooden spoon.) Make sure that no lumps form. The caramel can also form bubbles and burn easily.
    • 6 ml heavy cream
    • cooking spoon

    Then add the cream carefully and stir gently. (Attention, it foams up and is very hot! Best use a long wooden spoon.) Make sure that no lumps form. The caramel can also form bubbles and burn easily.

  • Step 10/12

    Once a homogeneous mass has formed, check temperature with a sugar thermometer and remove from heat at 108°C/225°F. Now add the chopped, salted butter and stir until thick and smooth.
    • 10 g salted butter

    Once a homogeneous mass has formed, check temperature with a sugar thermometer and remove from heat at 108°C/225°F. Now add the chopped, salted butter and stir until thick and smooth.

  • Step 11/12

    Transfer the caramel to a suitable container and refrigerate for at least 1.5 hrs. until set.

  • Step 12/12

    Fill butter caramel into a piping bag with a wide, round decorating tip. Squeeze a dollop of caramel onto a macaron, then gently press another macaron half on top. Cool or enjoy immediately.

    Fill butter caramel into a piping bag with a wide, round decorating tip. Squeeze a dollop of caramel onto a macaron, then gently press another macaron half on top. Cool or enjoy immediately.

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