Salted caramel macarons
ByronTalbott · ♥ 26.5K likes · 1.4M views · 8 min video
Read about macarons and meringues in the BrightCulinary Book
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Ingredients
Method
Techniques
- 50 g almond meal
- 20 g granulated sugar
- water
Bring water to a rolling boil in a small sauce pot, put in a can of sweetened condensed milk and cook two and a half hours.
Toast about a quarter of the almond meal, return it to the weighed dry ingredients and let cool.
- 1 whole egg white
Whisk one egg white in a small bowl until light and foamy, add the granulated sugar and keep whisking to a very soft but full-bodied, stable meringue.
- 4 parts yellow food coloring
- 2 parts brown food coloring
- 1 parts red food coloring
Colour the meringue golden caramel with yellow, brown and red food colouring, about four parts yellow to two brown to one red, judged by eye.
Sift the dry ingredients into a medium bowl and fold in the meringue half at a time to almost a thick cake batter; a drip returned to the bowl should absorb within about 15 to 20 seconds.
Pipe with a small round tip onto a baking tray lined with parchment or a silpat; tap on the counter to release air bubbles.
- coarse sea salt
Let dry about 15 to 20 minutes; when nearly dry, sprinkle with a little coarse sea salt. They are ready when a finger on the edge pushes in a little and bounces back.
Bake in a 300 degree oven for about 15 minutes, turning the tray halfway through.