Salted Caramel Chocolate Macarons¶
 Serves |
 Total Time |
|---|---|
| 36 | 60 minutes |
Ingredients - Macarons¶
170 g ground almonds
160 g confectioners' sugar
45 g unsweetened cocoa powder
144 g egg whites (Split into 72 g each)- 210 g granulated sugar
70 ml cold water
Ingredients - Salted Caramel Chocolate Ganache¶
- 220 g granulated sugar
212 g heavy cream- 75 g 54 percent cocoa chocolate
- 0.75 tsp flaked sea salt
15 g unsalted butter
Instructions¶
Step 1¶
Make french macarons using 170 g ground almonds, 160 g confectioners' sugar, 45 g unsweetened cocoa powder, 144 g egg whites (Split into 72 g each), 210 g granulated sugar, and 70 ml cold water. The cocoa is to be added to the ground almond and confectioners' sugar mixture.
Step 2¶
Make the salted caramel chocolate ganache filling by making a dry caramel minus the butter using 220 g of granulated sugar and 212 g of heavy cream.
Step 3¶
Separate the caramel into ¾ for ganache and ¼ for salted caramel.
Step 4¶
Add 54 percent cocoa chocolate to the ¾ caramel to make the ganache.
Step 5¶
Add flaked sea salt and unsalted butter to ¼ caramel to make the dry salted caramel.
Step 6¶
Pop both in fridge and chill for 1 hour.
Step 7¶
Assemble the macarons by piping a ring of the chocolate ganache on the cookie and then filling the ring with the salted caramel.
Step 8¶
After assembly, refrigerate overnight or for a full 24 hours so that the filling solidifies.
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