Salted Caramel Chocolate Macarons
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
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.
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.
Separate the caramel into 3/4 for ganache and 1/4 for salted caramel.
Add 54 percent cocoa chocolate to the 3/4 caramel to make the ganache.
Add flaked sea salt and unsalted butter to 1/4 caramel to make the dry salted caramel.
Pop both in fridge and chill for 1 hour.
Assemble the macarons by piping a ring of the chocolate ganache on the cookie and then filling the ring with the salted caramel.
After assembly, refrigerate overnight or for a full 24 hours so that the filling solidifies.