CARAMEL MACARONS RECIPE RECIPES
CHOCOLATE CARAMEL MACARONS RECIPE - NYT COOKING
There are American macaroons, usually generously sized, coconut-based confections. And then there are French macarons, diminutive and almond imbued. This recipe skews French, but with a twist. Instead of the typical buttercream or ganache filling, there’s a crunchy caramel candy layer in between the cocoa layers. These are fudgy little confections more like candy than cookies. They also happen to be both gluten-free and can be kosher for Passover, if you use kosher-for-Passover confectioners' sugar. You can make the macarons five days ahead, but don’t fill them more than a day ahead. Or serve them without the caramel for something slightly less sweet, but just as intense.
Provided by Melissa Clark
Total Time 1 hours 45 minutes
Yield About 2 1/2 dozen filled macarons
Number Of Ingredients 7
Steps:
- Line two or three baking sheets with parchment or nonstick baking mats.
- In a bowl, whisk together confectioners’ sugar, almond flour, cocoa powder and salt.
- Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3 minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until peaks are stiff, about 1 minute.
- Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there are no traces of egg whites.
- Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry tops. (Don’t skip this step; it helps the macarons rise nicely.)
- Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn cookies on the baking sheets so that flat bottoms are facing up.
- To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4 cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the color of an Irish setter), about 15 minutes.
- Working quickly, spoon caramel over half the overturned cookies; immediately sandwich with remaining, unfilled cookies. If the caramel hardens before you’re done, gently melt it over low heat and continue filling cookies.
- Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and chocolate set at room temperature or in the refrigerator. The caramel should harden to the texture of hard candy.
Nutrition Facts : @context http//schema.org, Calories 93, UnsaturatedFatContent 0 grams, CarbohydrateContent 17 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 26 milligrams, SugarContent 16 grams
SALTED CARAMEL COCONUT MACAROONS | ALLRECIPES
Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.
Provided by thehungryscientist
Categories Desserts Cookies Macaroon Recipes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 24 macaroons
Number Of Ingredients 7
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
- Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
- Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
- Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.
Nutrition Facts : Calories 160.5 calories, CarbohydrateContent 24.8 g, CholesterolContent 5.6 mg, FatContent 6.2 g, FiberContent 1.8 g, ProteinContent 2.3 g, SaturatedFatContent 5.4 g, SodiumContent 227 mg, SugarContent 15.2 g
More about "caramel macarons recipe recipes"
SALTED CARAMEL MACARONS | BAKING RECIPES - RED ONLINE
Sweet and dinky little salted caramel macaroons – whip up a batch and serve for afternoon tea. More recipes at redonline.co.uk
From redonline.co.uk
Total Time 55 minutes
From redonline.co.uk
Total Time 55 minutes
- To make the basic macarons, tip the icing sugar and almonds into the bowl of a food processor and blend for 30 seconds until thoroughly combined. Set aside. Tip the egg whites into a spotlessly clean and dry mixing bowl. Add the salt and, using an electric hand whisk, beat until they will only just hold a stiff peak. Continue to whisk at medium speed while adding the caster sugar a teaspoonful at a time. Mix well between each addition to ensure the sugar is thoroughly incorporated before adding the next spoonful. The mixture should be thick, white and glossy. Using a large metal spoon, fold the ground sugar and almond mixture into the egg whites. The mixture should be thoroughly incorporated and smooth ? this can take up to one minute. When it is ready, the mixture drops from the spoon in a smooth molten mass. Using a piping bag fitted with a one centimeter nozzle, pipe rounds of mixture onto two heavy baking sheets, lined with baking parchment. Tap the baking sheets sharply on the work surface to expel any large air bubbles. Leave the macarons to rest for 15 minutes to one hour, until they have ?set? and formed a dry shell. They should not be sticky, tacky or wet when tested with your fingertip. Preheat the oven to 170ºC/gas mark 3. Bake the macarons on the middle shelf of the preheated oven, one sheet at a time, for 10 minutes. The tops should be crisp and the bottoms dry. Leave to cool on the baking sheet. To make the salted caramel filling, put the caster sugar and two tablespoons water in a small saucepan over a low heat and let the sugar dissolve completely. Bring to the boil then cook until the syrup turns to an amber coloured caramel. Remove from the heat and add the muscovado sugar, butter and cream. Stir to dissolve then return to the low heat and simmer for three to four minutes, until the caramel has thickened and will coat the back of a spoon. Remove from the heat, add the salt, pour into a bowl and leave until completely cold and thick. Spread the filling over half the macaron shells and sandwich with the other half.Leave to rest for about 30 minutes before serving. Recipe: French Fancies (Ryland Peters & Small)
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FRENCH MACARONS WITH SALTED BOURBON CARAMEL BUTTERCREAM ...
Cooking Channel serves up this French Macarons with Salted Bourbon Caramel Buttercream recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Reviews 5
Total Time 2 hours 10 minutes
Category dessert
Cuisine french
From cookingchanneltv.com
Reviews 5
Total Time 2 hours 10 minutes
Category dessert
Cuisine french
- For the macarons: Sift the almond flour with the powdered sugar in a bowl. In a saucepan on high heat, bring the granulated sugar and 3 tablespoons water for the syrup to 230 degrees F on a candy thermometer, 3 to 5 minutes. When the sugar syrup reaches about 190 degrees F, start whipping 2 egg whites. Whip until they reach full peaks, and then slowly add the boiling syrup. Continue to whip on medium-high speed until they are completely cooled and you have a shiny meringue, about 10 minutes. Mix the remaining 2 egg whites and the sifted almond/sugar and carefully fold into the meringue. Preheat the oven to 320 degrees F. Line baking sheets with silicone baking mats. Fill a pastry bag fitted with a plain tip with the meringue and pipe macarons about 3 inches in diameter on the prepared baking sheets. Tap the baking sheets to get rid of any air bubbles, and let dry out at room temperature for about 10 minutes. (Optional: Blow some edible disco dust or edible glitter on top of the macarons before tapping, to give them a shimmer.) Bake for 12 to 18 minutes, depending on your oven. Check to see if the macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend the baking time by 2 minute intervals, checking after each extension. Allow to cool fully before trying to take them off the baking sheet. For the buttercream: Cook the 1/2 cup sugar and corn syrup with 1/2 cup water, without agitating it, to a dark amber color, or about 400 degrees F on a candy thermometer. Deglaze with the cream and whisk together off the heat to obtain the caramel sauce. Allow to cool to room temperature. Bring the remaining 1 cup sugar and 1/2 cup water to a boil in a small saucepan. Cover with a lid or plastic wrap and let boil for 2 to 3 minutes. Remove the lid and cook the sugar to 244 degrees F, 3 to 5 minutes. While your syrup is boiling, whip the whites on medium speed of your stand mixer to soft peaks. This is a timing issue, so watch them carefully. Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244 degrees F. When the syrup is ready, with the mixer on medium-low speed, pour the syrup in a thin stream down the inside of the mixing bowl. This will give the syrup a chance to cool off a bit as well as keep the syrup from getting spun all over the sides of the mixer by the whisk attachment. Turn the mixer to high and whip until the whites are completely cool and hold firm peaks, about 10 minutes. Add the butter, a bit at a time, making sure one addition is blended in before adding the next. At the very end, add the caramel sauce and salt, as well as the salt and bourbon into your buttercream. To assemble: Fill a piping bag with the buttercream at room temperature (if it's refrigerated, paddle in the mixer while torching the side until it comes back together). Fill the center of the macaron cookie, and sandwich the top with another cookie until they look like little burgers.
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MACARONS FILLINGS | JUST A PINCH RECIPES
This isn't one recipe, but several optional ones.
My macarons recipe, to which all of the fillings are proportioned to: https://www.justapinch.com/recipes/dessert/cookies/macarons.html
The macarons cookies can be filled with anything (both sweet and savoury according to the French) though the French buttercream is a very traditional filling. Preparing the filling is the easier part of making macarons but some of the recipes are better to be started some time before.
I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/854900/Macarons-leivokset/
From justapinch.com
Reviews 5
Category Cookies
Cuisine French
From justapinch.com
Reviews 5
Category Cookies
Cuisine French
- Caramel filling: 1. Pour one third of the sugar into a thick and wide based kettle (so the sugar forms a thin layer), cover it with a lid and heat it on medium. The kettle may be turned while the sugar melts – do not mix it otherwise. The caramel won't crystallize when the sugar is melted separately like this. 2. When the sugar has melted and changed slightly golden yellow, turn the heat to low and add another third. Melt it in while still gently turning the kettle. Then add the rest of the sugar until all of it is molten. 3. Turn the heat to medium when the sugar has a beautiful golden brown shade. Slowly add the cream, mixing gently to avoid too many hardened spots. The mix will froth, so be careful. 4. Once all the cream has been added and the mix is even take the kettle off the stove and add the cold and diced butter. Mix the caramel smooth and even. 5. Once the caramel has cooled enough, keep it in the fridge until it has thickened.
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SALTED CARAMEL MACARONS - PIES AND TACOS
Jun 15, 2018 · To assemble Melt the chocolate by microwaving it for 15 second intervals until melted and smooth. Place the chocolate in a piping bag and snip the end. Drizzle some chocolate over the top shells of the macarons. You... Do the same with some of the Salted Caramel Sauce. Place it in a piping bag and ...
From piesandtacos.com
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BUTTER CARAMEL MACARONS | RECIPE | KITCHEN STORIES
whisk. hand mixer with beaters. heatproof bowl. Beat part of the egg white until stiff peaks form. Put part of the water and sugar in a pot, then bring to a boil (without stirring). The temperature of the sugar syrup should not be exceed 115°C/240°F. As soon as the temperature has risen to 105°C/220°F, stir hard.
From kitchenstories.com
From kitchenstories.com
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VANILLA SALTED CARAMEL MACARONS RECIPE
Oct 21, 2012 · Heat the sugar in a medium saucepan on medium high heat. Stir constantly with a whisk as the sugar begins to melt. Once the sugar begins to boil, stop stirring, just swirl the pot a few times. As soon as all the sugar has melted and becomes a dark amber color, add in the 3 tablespoons of butter and stir until melted.
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From recipeland.com
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SALTED CARAMEL MACARONS WITH HOMEMADE CARAMEL - GINGER ...
Jun 26, 2021 · In a slow stream, while whisking, add in the heavy cream. Then add in the butter, one tablespoon at the time. Then add the vanilla, and finally the salt. I like to just add a little salt to keep it neutral, and then sprinkle the macarons with sea salt too. Let the salted caramel cool in a jar or a bowl.
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SALTED CARAMEL MACARONS: DETAILED RECIPE & STEP BY STEP ...
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SALTED CARAMEL FRENCH MACARONS - ONE SWEET APPETITE
Nov 07, 2019 · Place your sugar in a heavy bottomed saucepan and cook over medium heat until the sugar is dissolved and a nice caramel brown color. Stir in the cream and cook for about one minute or until thickened. Remove from the heat and stir in the butter and salt. Chill to desired thickness.
From onesweetappetite.com
From onesweetappetite.com
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BUTTER CARAMEL MACARONS | RECIPE | KITCHEN STORIES
Cover a baking sheet with parchment paper. Pipe mixture in walnut-sized circles onto the baking sheet (with sufficient space in between), or use a special macaron baking mat made of silicone. Lightly tap the baking sheet on a work surface, allowing any air bubbles in the macarons to escape. Rest macarons at room temperature for approx. 45 min.
From kitchenstories.com
From kitchenstories.com
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SALTED CARAMEL MACARONS WITH HOMEMADE CARAMEL - GINGER ...
Aug 10, 2021 · Salted Caramel Macarons with Homemade Caramel . As with my previous macarons, the Peppermint Mocha Macarons (perfect for the upcoming Holidays btw!), I used to use the macaron recipe of my favorite pastry chef, Pascal. He is a French pastry chef living in Norway, and macarons are his specialty.
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From gingerwithspice.com
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SALTED CARAMEL MACARONS - MY FRENCH RECIPE
Jun 03, 2020 · Sweet with a pinch of salt, these salted caramel macarons are one of our favorite.Salted caramel cream recipeCooking tools:Small saucepan Measuring cups and spoons Mixing spoonIngredients: 3/4c (150 g) of sugar1/3 cup plus 4 tsp (100 ml) heavy cream3 ½ tbsp (50 g) salted butter, at room temperatureDirections:Pour the sugar into a small saucepan. Set over low heat, and allow the sugar to melt ...
From myfrenchrecipe.com
From myfrenchrecipe.com
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SALTED CARAMEL MACARONS - FOOD NOUVEAU
The salted caramel filling is adapted from his book, Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier, and I like to incorporate ground pecans in the shells to underline the nutty flavor of the filling. Let me tell you: these Salted Caramel Macarons are quite the addictive bite; in fact, this macaron flavor is one of the ...
From foodnouveau.com
From foodnouveau.com
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PUMPKIN PIE SPICED SALTED CARAMEL MACARONS - MCCORMICK
Add milk, beat until smooth. Beat in caramel topping, 1 tablespoon at a time, until smooth. Spoon into pastry bag fitted with a small plain round tip. 5 To assemble the macarons, pipe filling onto flat side of 1 cookie. Sprinkle with additional sea salt and drizzle with additional caramel topping, if desired. Sandwich with a same-size cookie.
From mccormick.com
From mccormick.com
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SALTED CARAMEL MACARONS WITH SALTED CARAMEL FILLING
Jun 23, 2020 · Then, add in the powdered sugar a little bit at a time. Continue to mix. Next, add in the vanilla extract and salted caramel into the butte and sugar mixture. Add the caramel filling to a piping bag. Pipe the filling into the macarons and gently add the other side of the macaron shell.
From aprilgolightly.com
From aprilgolightly.com
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SALTED CARAMEL FRENCH MACARONS - ONE SWEET APPETITE
Mar 08, 2021 · Remove from the heat and set aside. Place your sugar in a heavy bottomed saucepan and cook over medium heat until the sugar is dissolved and a nice caramel brown color. Stir in the cream and cook for about one minute or until thickened. Remove from the heat and stir in the butter and salt. Chill to desired thickness.
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SALTED CARAMEL MACARONS - RECIPE BY ALPINE ELLA
Jun 23, 2021 · In a stand mixer with the whisk attachment, whisk the butter for 2 minutes, until smooth. Add in the vanilla extract, caramel and salt. Beat together for 30 seconds. While the mixer is running on a low speed, slowly pour in half of the powdered sugar.
From alpineella.com
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TOFFEE MACARONS - PIES AND TACOS
Feb 24, 2019 · Sift the powdered sugar and almond flour together. Set aside. Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of barely simmering water, whisk the whites and sugar until frothy and the sugar is completely melted.
From piesandtacos.com
From piesandtacos.com
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CARAMEL COFFEE MACARONS RECIPE (VIDEO) - TATYANAS EVERYDAY ...
Apr 16, 2014 · Combine almond flour, confectioner's sugar and coffee in a large bowl. Add 55 grams of egg whites on top, do not stir! Place remaining 55 grams of egg whites into a stand mixer bowl. Place water and granulated sugar into a small saucepan. Cook over medium heat until sugar syrup reaches 240F.
From tatyanaseverydayfood.com
From tatyanaseverydayfood.com
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