This is the first macaron recipe I’ve made in my dorm room and it has been a fiasco. When I first decided to make this recipe, I didn’t have caramels. I walked down to the local convenient store and all they had were Rolo candies so I had to make do with those for the filling. I began to prepare my ingredients and quickly realized that I had no parchment paper. My boyfriend drove all the way to the grocery store to pick up some parchment paper, but by the time he got back it was too late to make them (and watching Hocus Pocus with my roomies took priority).
The next morning I woke up and started my second attempt at these macarons. I mixed the ingredients together, baked the cookies and something went wrong. I don’t know if it was the altitude I’m living at or if it was the wattage of the dorm’s oven but the macarons barely had feet and they stuck to the pan. Who knows. So, I threw that batch away and decided not to use the Rolos. We drove back to the grocery store to search for plain soft caramels and found nothing. I then decided to just make my own caramels. They turned out great with the help of my roommate!
Luckily, the macarons did too!
Salted Caramel Macarons
2/3 cup of powdered sugar
1/2 cup of almond flour
2 tablespoons of granulated sugar
1 egg white
4 squares of semi-sweet Baker’s chocolate
1 teaspoon of sea salt
- Preheat oven to 300 degrees. Begin by sifting both the powdered sugar and almond flour in a medium bowl and set aside. In a separate bowl, whisk egg white with an electric mixer until frothy. After the egg white is frothy, mix in the granulated sugar gradually until you have meringue mixture with soft peaks. This usually takes about 5-6 minutes with an electric mixer on a medium setting.
- Take the dry ingredients that were sifted and set aside and fold half of that in and then after it is mostly folded, fold the rest in. The mixture should have the consistency of a thick cake batter. Spoon this mixture into a piping bag and pipe the cookies equally spaced about an inch apart onto a baking sheet lined with parchment paper. Give the baking sheet a few taps on the counter to release any air bubbles it might have. Let the piped cookies set for about 15 minutes before baking.
- Bake for about 9-12 minutes based off of the wattage of your oven. Some may rotate the cookies halfway, but I find that mine have no difference whether I do this or not.
- After the cookies are baked and cooled, melt the Baker’s chocolate and pipe loops onto the outside of the macaron. Instead of loops, you can dip half the macaron into the chocolate or just drizzle. Whatever works.
- Before the chocolate hardens, sprinkle just a few grains of salt over the chocolate on each cookie.
Tip: If you are piping the chocolate loops, a parchment paper piping bag works best when piping low viscosity liquids. There are easy ways to make one here on Pinterest.
For the filling I used this recipe from Garnish & Glaze. It’s super easy! Just be sure to keep an eye on the caramel while it’s boiling.
- After the caramels are cooled and cut into squares, I saved some pieces for my macarons and wrapped the rest in wax paper. I found it easier to melt each individual caramel for 15-30 seconds in the microwave as the macarons were served instead of filling them all at once. You can fill every one at once, but the caramel does harden over time making the macarons hard to bite into. Make sure they are eaten quickly after they are filled because that is when they are the easiest to bite and the tastiest in my opinion.