Cooking, Desserts

Tatianna’s Chocolate Macarons with Sea Salt Caramel Filling

For the macarons:

• 2 cups powdered sugar
• 1 cup almond flour
• 3 tablespoons natural unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 3 large egg whites, at room temperature
• Pinch cream of tartar
• 3 tablespoons granulated sugar

For the Sea Salt Caramel Filling:

• 1 cup of heavy cream
• 1 3/4 cup granulated sugar
• 2 tsp fine sea salt
• 3 1/2 sticks of butter, cut into tablespoons

For the macarons:

1. Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside.
2. Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor. Process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl; set aside.

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3. Make a meringue by placing the egg whites in a bowl. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, about 1 minute more. Transfer the meringue to a large bowl.

4. Using a rubber spatula, gently fold the dry mixture into the egg whites. Stop folding when there are no traces of egg whites, the mixture looks like cake batter. (Do not over mix)

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5. Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets. Pick up the baking sheets, and bang them against the work surface to help create the macaron base. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.

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6. Heat the oven to 350ᵒF and arrange a rack in the middle. Leave the oven door opened a little with the help of a oven glove in between. Bake the macarons one sheet at a time for 7 minutes. Let cool completely.

For the Sea Salt Caramel Filling:

1. Using a heavy bottomed sauce pan, heat the sugar on high until it melts. Lower the heat and allow the syrup to color. Make sure not to agitate the sugar to prevent crystallization. Remove from heat once syrup is amber in color.

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2. Warm up heavy cream in the microwave for 45 seconds-1 minute. Add in warm cream to sugar syrup and whisk. Continue to whisk until mixture has slightly cooled. Add in the butter and salt. Continue to whisk until homogenized. Let cool to room temperature.

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