Salted Caramel Macarons

I always talk about how I like cooking, how much I like it, but also how much I like it but I rarely talk about what I like about food blogging. I have to say that cleaning up the mess I made after cooking and clicking pictures was the thing I hated the most. I really hate it. Okay sorry for the hat, I just want to explain how much I hate it! Urgh!

Ingredients

Macaron shells

• 1 cup of almond flour
• 1.5 cups powdered sugar or confectioners sugar
• 3 large egg whites, at room temperature
• ¼ cup granulated white sugar
• Asp teaspoon cream of tartar
• Salted Caramel Filling
• ½ cup of heavy cream
• 1 cup - 2 tablespoons of granulated sugar [you can use 1 cup, I took out 2 tablespoons because the macaron shells are already quite sweet]
• 1-2 sea salt teaspoons, depending how salty you like your caramel
• 8 tablespoons of salted butter, cubed

Instructions

Make the macaron shells

Bowl mix together with almond flour and powdered sugar.

Sift the mixture 3 times and set aside. This step is important for macarons to have that smooth top.

Separate eggs whites: they are best separated when cold and keep them at room temperature for an hour before you start working on them. You can even leave them for 24 hours, this recipe does not work if egg whites are not at room temperature.

Beat the egg whites at high speed using a wire whisk attachment to your stand mixer or using your hand mixer.

When it begins to foam, add cream of tartar.

Keep beating till it reaches foam like consistency and then add the granulated sugar. Beat more till the egg whites develop stiff peaks and are shiny.

Fold the powdered almond flour into the egg whites using a spatula. Don 't add the entire thing in one go, do it in 2-3 parts.

As you start mixing, the batter will be tough at first but will be up as you proceed. Do not undermix and do not overmix either.

The batter should not run but it still falls down from the spatula in a blob.

Batter to pastry bag transfers are fitted with a 1/2 inch round tip. Pipe the batter onto the small baking sheet lined with small paper making making big big blobs around the inch.

After you have piped all the macarons, let them sit at room temperature for 30-45 minutes, do not use them immediately. If you use them immediately, they will not develop their trademark "feets".

As the macarons are resting, preheat your oven to 300 F degrees.

Bake at 300 F degrees for 16-18 minutes [time may vary depending on your oven].

Remove the pan from the oven and let the macarons cool completely. Do not try to remove them before that.

Make the filling

To a heavy bottom pan on medium heat, add granulated sugar.

At first nothing will happen and the few minutes the sugar will start forming clumps.

And it will then eventually melt completely.

While the sugar is melting, heat your cream (don't boil) and set aside.

Once the sugar melts completely, add in the cream and stir for a minute.

Remove from heat and add butter. Remember to cut the butter into cubes before adding, it mixes easily that way. And finally add sea salt and mix.

Fill the macaron shells

Let the caramel cool down filling, it will thicken as it cools.

The cooled filling into piping bag and fill the macarons shell. Don't overfill.

Enjoy the salamel macarons, they taste even better the next day!

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