Salted Caramel Macarons Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g ground almonds (almond flour)</li><li class="ingredients-single-item">150g icing sugar (powdered sugar)</li><li class="ingredients-single-item">110g egg whites (from approximately 3 large eggs), aged overnight at room temperature</li><li class="ingredients-single-item">100g caster sugar (superfine sugar)</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">2 drops brown food coloring (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the salted caramel filling:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30ml water</li><li class="ingredients-single-item">80ml double cream (heavy cream)</li><li class="ingredients-single-item">40g unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp flaky sea salt (Maldon or fleur de sel)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Piping bag with 1cm round tip</li><li class="equipment-single-item">2 large baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Template with 3.5cm circles (optional)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your workspace and equipment. Line two baking sheets with silicone mats or parchment paper. If using parchment, you can draw 3.5cm circles as templates for consistent sizing, then flip the paper over. Process the ground almonds and icing sugar together in a food processor for 30 seconds, then sift through a fine-mesh sieve to remove any large particles. This creates the fine texture essential for smooth macaron shells.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Divide your egg whites into two equal portions of 55g each. Mix one portion with the ground almond and icing sugar mixture to form a thick paste. Adding some egg whites now helps incorporate the dry ingredients more effectively later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a stand mixer fitted with the whisk attachment, begin whisking the remaining egg whites with a pinch of salt on medium speed until foamy. Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk. Once all sugar is added, increase speed to high and whisk until stiff, glossy peaks form—about 5-6 minutes. The meringue should be firm enough that you can turn the bowl upside down without it falling out, but be careful not to over-whisk as this can make your macarons hollow.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the vanilla extract and food coloring (if using) to the meringue and whisk for 10 seconds to incorporate. Using a flexible spatula, gently fold one-third of the meringue into the almond paste to loosen the mixture. Then fold in the remaining meringue using the "macaronage" technique: press the mixture against the sides of the bowl while turning and folding. The batter should flow like lava when lifted—it should form a ribbon that dissolves back into the mixture within 30 seconds. This typically takes about 40-50 folds.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the batter to a piping bag fitted with a round tip. Pipe 3.5cm circles onto your prepared baking sheets, holding the piping bag perpendicular to the surface. Once piped, firmly tap the baking sheets against your counter 3-4 times to release air bubbles. Let the macarons rest at room temperature for 30-45 minutes until they form a skin—when touched gently, they shouldn't stick to your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the shells are resting, preheat your oven to 150°C (300°F). Bake one tray at a time in the center of the oven for 15-18 minutes. The macarons are done when they've formed "feet" (the frilly bottom edge) and don't wobble when gently touched. Allow them to cool completely on the baking sheets before attempting to remove them.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the salted caramel filling, place the sugar and water in a medium, heavy-bottomed saucepan over medium heat. Do not stir once it starts heating—stirring can cause crystallization. Allow the mixture to bubble and turn amber (about 170°C/338°F on a thermometer), which takes approximately 6-8 minutes. The deeper the color, the more intense the caramel flavor, but watch carefully as it can burn quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the caramel reaches a deep amber color, remove from heat and very carefully add the cream—it will bubble vigorously, so stand back! Once the bubbling subsides, whisk until smooth, then add the butter and continue whisking until fully incorporated. Stir in the sea salt, then transfer to a heat-proof bowl and refrigerate until thickened but still spreadable, about 1-2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble, match macaron shells of similar size. Pipe or spoon a generous amount of salted caramel filling onto one shell, then gently sandwich with another shell. Refrigerate the assembled macarons in an airtight container for at least 24 hours—this "maturation" process allows flavors to meld and the shells to soften slightly. Bring to room temperature for 30 minutes before serving for the best texture and flavor experience.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store any remaining macarons in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. The contrast between the delicate almond shells and rich, buttery salted caramel creates a truly elegant treat that's worth every moment spent perfecting the technique.</li></ol>