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!

Ingredients:

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.


Enjoy!