Still remember the Salted Caramel Cheesecake recipe shared by Chef Mac Woo? I am very honored to have Chef Mac Woo sharing with us his salted caramel chocolate macarons recipe with YummyFoodBook readers. Here it goes!
You can never go wrong with a pair of chocolate macarons and salted caramel filling. It has the delectable balance of sweet, bitter and saltiness all in a small delicious package. Salted Caramel-Chocolate Macarons are bite-size treats that are a good way to enjoy sweets. Perfect match for coffee or tea and could run as a perfect dessert ending to a wonderful dinner with your family and will also work well as hand-around pastries for guests in a party or a small gathering.
Salted Caramel-Chocolate Macarons are very simple to make and will not require too much baking skills. To help you create these amazing chocolate macarons, here are the ingredients and basic steps in creating Salted Caramel-Chocolate Macarons. Please note that these measurements will make around 20 small macaron sandwiches in this recipe.
Salted Caramel-Chocolate Macarons Recipe
Making the Chocolate Macarons
Choco Macaron Batter
3 tbsp unsweetened cocoa powder
1 cup powdered sugar
1/2 cup powdered almonds
2 large egg whites, kept at room temperature
5 tbsp granulated sugar
1. You will start by preheating your oven at 180 degrees C or around 350 degrees F. Mix and grind the powdered sugar, cocoa powder and the powdered almonds using a blender or a food processor until there are no lumps in the mixture. Then, set aside.
2. Use a whisk or an electric mixer to whip the egg whites until they begin to rise and hold their shape. Continue whipping while slowly adding the granulated sugar for about two (2) minutes or until very stiff and firm.
3. After this, fold in the dry ingredients mixture in two batches using a rubber spatula. Mix until very smooth and when there are no more streaks of egg white showing. When you get the right consistency, fold and scrape the mixture into a pastry bag with the plain tip. As an added tip, you can place your empty pastry bag. Standing it inside a tall glass can help fill it if you are working alone.
4. Take the baking sheets lined with parchment paper and pipe about 1 inch (3 cm) in diameter or around 1 tablespoon circles of the batter. Remember to keep an even 1 inch distance between your piped batter on the baking sheets. You can tap the baking sheets lightly on the counter to flatten out your macarons before baking.
5. Finally, set them to bake in the oven for around 15-18 minutes and let them cool completely on the baking sheet before taking them off for the filing.
These macarons will be perfect for mini sandwiches as they baked flat on one side and rounded on the other.
Making the Salted Caramel Filling
1/2 cup sugar
5 tbsp (about 70 g) unsalted butter, cold and cut into cubes
1/4 cup minus 1 tbsp (about 50g) all-purpose cream
1/2 tsp rock salt
1. In a low heat pan, heat the cream until it begins to boil and then set aside.
2. Place the sugar in a heavy bottomed pan and let it dissolve over medium to high heat without stirring and until it gets a great caramel color. Remember that sugar burns quickly and you should notice the nice golden color of great caramel.
3. Remove the pan from the heat and add the cream and let it bubble a little bit. Place it back on the stove and cook for about 1 minute while stirring constantly using a wooden spoon.
4. Once smooth, remove the cream and caramel mixture from the heat and add the butter and salt. Stir this mixture well until smooth. Make sure that you mix the butter and salt thoroughly into your caramel and cream mixture to have the even saltiness in your cream.
5. After which, pour into a separate bowl, cover it with wrap and refrigerate to chill.
Tip: The best way to enjoy this is to wait one day before serving to let the flavours meld together. Just take two of your chocolate macarons and fill their center with the caramel to make mini sandwiches. . Serve them with your favourite hot beverage.
Enjoy the explosion of different tastes in your mouth and have a great time with family, friends or loved ones with these choco macarons with salted caramel filling.
Mac Woo is the chef-owner of Obolo Bakeshop; one of Singapore’s leading patisseries cafe, handcrafting its award-winning cheesecakes and macarons daily. Along with June Lee; these two aspiring architects turned self-taught pastry chefs, started this 100% home-grown brand in 2004; infusing their design training into creating exciting and innovative flavours.