salted caramel macarons

I hate it when people call ‘macarons’ ‘macaroons’. One time a waiter at one of my regular cafes insisted that they’re called ‘macaroons’, which eventuated with me flinging out my arm and proclaiming ‘don’t try to out-bake me bitch’, needless to say, I won that argument. If there is any confusion about the difference, macarons are French biscuits made primarily of meringue and almond meal, and macaroons are made of coconut and extra stuff, like fruit, and are American.

Back to the topic of macarons, I filled these ones with some creamy, buttery salted caramel, and sprinkled the shells with Demerara sugar to add a caramel tone. I used the Italian meringue macaron recipe from Adriano Zumbo’s book, and only had one tray of ugly macarons, probably because I forgot to bash them against the bench and let them sit to form a skin.


{salted caramel sauce}

I made these as part of the afternoon tea I cooked for my 18^th birthday celebration with all my relatives.  They were fairly well received, although one aunt did comment that I should leave out the salt, but I how could I do that, since what’s better than salted caramel!? We also served paleo chocolate truffles and red velvet cupcakes.

Macarons…
300 grams almond meal
300 grams icing sugar
220 grams egg whites
300 grams caster sugar
75 grams water
2 grams egg white powder (I use White Wings 'pavlova magic')
Demerara sugar (optional)

Method:
1. Place almond meal and icing sugar into a food processor and process to a fine powder, sift into a large bowl
2. Put sugar and water into a small saucepan and stir over low heat until sugar is dissolved. Cook until mixture reaches 118 degrees Celsius, add food dye if desired
3. Add half the egg whites and the meringue powder to a stand mixer with a whisk attachment, whisk at medium speed until frothy.
4. Pour sugar syrup down the side of the bowl, whisk until warm, about 8 minutes
5. Add the meringue and the rest of the egg whites to the dry ingredients and fold with a spatula until combined, continue to fold until mixture is loosened, when the mixture fall slowly off the spatula it is the correct texture.
6. Pipe, with a large round tip, or spoon mixture onto a lined baking tray, sprinkle with Demerara sugar
7. Preheat oven to 135 degrees Celsius
8. Leave macarons to sit at room temperature for 30 minutes, until a skin is formed and the mixture does not stick to finger when touched
9. Bake macarons for 16 minutes


Filling...
1 cup caster sugar
50 butter
¼ cup cream
salt

Method:
1. Heat sugar over medium heat, stirring constantly, until melted and lightly caramel toned
2. Take caramel off heat and add butter and cream, stirring until combined and smooth
3. Add a dash of salt, I used ¼ teaspoon 
4. Pour into jar and let cool


To assemble...
1. Match shells of the same size and shape
2. Spread some salted caramel onto half the shells
3. Gently sandwich the macaron shells