Butter caramel macarons
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 fill a piping bag
How to beat egg whites
How to assemble a piping bag
How to separate eggs
Nutrition per serving
- 10 g ground almonds
- 10 g confectioner’s sugar
- brown food coloring (paste)
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).
- 4 g egg white
- ¼ tbsp water
- 10 g sugar
- candy thermometer
- 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.
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.
- 4 g egg white
Combine almond mixture and the remaining egg white until smooth.
- 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.
- 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.
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.
- 12½ g confectioner’s sugar
- ¼ tbsp water
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.
- 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.
- 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.
Transfer the caramel to a suitable container and refrigerate for at least 1.5 hrs. until set.
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.