Butter caramel macarons

Step 1/12

• 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

• 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

• 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

• 4 g egg white

Combine almond mixture and the remaining egg white until smooth.

Step 5/12

• 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

• 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

• 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

• 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

• 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

• 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.

Enjoy your meal!