Friday, 17 July 2015

Salted Caramel Macaron's

Well, it's been an awful long time since I gave any love to my blog as I have spent the last couple of years devoting most of my time to my online jewellery shop, however, having just deactivated another squeeze on my time (namely FB ) here we go again - yipeee!!

I bought this lovely book a couple of months ago with the intention of baking LOADS - hmmm, great intentions but so far only only recipe attempted and it was this one for Macaron's.

Now, I have wanted to make these for the longest time but always been put off by the skill set needed as they look really tricky. They are tricky - but I was astonished at the result and this is how it went..

Makes 40 Macarons


195gms Ground Almonds
195gms Icing Sugar
75gms Egg White

Italian Meringue:

190gms Caster Sugar
50mls Water
75gms Egg White
Pinch Cream of Tartar

Sieve the icing sugar and ground almonds together, beat in the egg white until a smooth paste is formed with no lumps.

Make an Italian meringue cooked to 121 c. ( Thanks to the food network for this )

Beat the Italian meringue into the almond mixture until shiny.

Place into a piping bag and pipe 1cm small rounds onto a non stick mat.

Tap the tray to even the mixture.

Leave to stand in a warm place for 30 minutes to form a crust on the surface.

Bake at 150c for 10 minutes.

Not half bad for a first attempt - but - I have to admit, these started life as strawberry macaron's but I added far too little food colouring and they came out pale beige!! With a quickly added filling of dulce de leche mixed with a little cold butter they morphed into salted caramel macaron's.

They taste delicious!! However, I made rather too many so most of them were quickly transferred to the freezer to run by Sam when he next comes home ( for his valued cheffy opinion ).