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Wednesday, October 26, 2011

Salted Caramel Macaron

Ladies and gentleman, I can proudly announce that I've finally found my favorite macaron...Salted Caramel Macaron! When I first heard about it, I had this frowny face because I just couldn't imagine myself eating a salty cookie. That sounds disgusting. But while doing my macaron soul searching on the web, there are so many blogs and reviews about people raving about it. So I thought to myself that it would be really unfair for me to judge the poor salty cookie before even trying it right? To my surprise, I actually love it!! It does not taste salty at all. The salt functions to bring out the flavor of the caramel which is exactly what I wanted. The caramel is not too sweet, and the buttery flavor just melts in my mouth....LOVE it!!

The Macaron shell recipe is from Macaron Back to Basics. I used yellow color from Wilton and sprinkled brown sugar on the macaron shells before putting them in the oven. There are other variations to this. You can also opt to sprinkle sea salt on the shell and skip the salt on the filling. Or just leave the shell as it is, a plain and simple macaron shell. It's amazing how sometimes minimalism can bring great effect to things.

Salted Caramel Filling Recipe
75 g light or dark brown sugar
1/8 cup of heavy cream
2 tbsp unsalted butter
2 tbsp salted butter
1/2 tsp vanilla essence
sea salt or fleur de sel

1) Combine the brown sugar and butter in a pot and boil at medium temperature. Keep stirring.
2) When everything is melted, add in the heavy cream.
3) Continue to stir until it is boiling.
4) Add in vanilla essence and stir for another 2-3 minutes and let it cool.
5) Put in piping bag and pipe onto macaron shells.
6) Crush the sea salt and sprinkle on top of the caramel.
7) Sandwich the macarons and refrigerate.

Printable Recipe

Remember to refrigerate the macarons for 24 hours before serving. Macarons are best after they had been matured

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Leave a comment so I'll bake more macarons!

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