Friday, 3 October 2014

Salted caramel macaroons


Salted caramel macaroons are my new obsession! I love salted caramel and the filling for those little macaroons is soooo good... I could easily eat it with a spoon out of the pot!


For the macaroons:
  • 75g of ground almonds
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
For the filling:
  • 60g white chocolate
  • 120g dulce de leche
  • 1/2 tsp sea salt (or to taste)
Ground almonds and icing sugar place in a food processor and process for few seconds. Sift into a bowl.  You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.

Whisk the egg whites until soft peaks, then whisk in caster sugar  to make a meringue.  

Fold in the almond mixture (i always do it three times, adding third of the mixture at a time).  Fold the mixture until shiny and thick.

Pour the batter into a piping bag and pipe 32 small rounds.  Tap the baking sheet onto a work surface to get rid of any air bubbles.

Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.
Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool. 

To make the filling place dulce de leche and white chocolate in a small saucepan over low heat, stir until melted.  Stir in the salt and leave in the fridge to set.

Sandwich macaroons with the filling.


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