Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, salty caramel macarons. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Salty Caramel Macarons is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Salty Caramel Macarons is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have salty caramel macarons using 10 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Salty Caramel Macarons:
- Make ready 70 grams Egg whites (about 2 medium)
- Get 14 grams Granulated sugar
- Make ready 2 grams Dehydrated egg whites
- Take 70 grams Almond powder
- Get 126 grams Powdered sugar
- Get 1 pinch Food coloring powder
- Take Other (optional):
- Take 1 Walnuts + food coloring powder
- Take 1 Salt
- Make ready 1 Salty Caramel Ganache
Steps to make Salty Caramel Macarons:
- It will be very helpful to have this groundwork sheet ready! This will be laid out under the parchment paper later on.
- I used egg whites that were left at room temperature for 3 days. It's also fine to use fresh egg whites that were frozen!
- Set a round tip into the opening of the piping bag.
- Sift and combine the almond powder and powdered sugar. Chill in the refrigerator for later use.
- Put the egg whites, granulated sugar, and dehydrated egg whites into a bowl. Add the food coloring of your choice and beat until stiff peaks form.
- Add the chilled dry ingredients to the meringue.
- Once stirred in, perform the macaronage.
- (Macaronage) Don't rub the sides of the bowl while mixing. Scoop up the meringue from the bottom of the bowl and dribble it onto the top. Repeat this several times to mix together.
- When dribbling the mixture onto the top, if it leaves tracks that slowly blend in, it's done mixing.
- Put the mixture into the piping bag and pipe onto parchment paper, with the groundwork sheet laid under it.
- Let the piped batter dry. Once you can lightly brush your finger across the surfaces without any of the batter getting stuck to it, they are dried enough. This will be take about 20-30 minutes.
- You want it to be dry enough that nothing sticks to your finger when you push on it, but also be soft in the middle.
- After letting them dry,
- Preheat the oven to 210°C.
- Bake for 2-3 minutes at 200°C. After 3 minutes, open the oven door to lower the temperature. Just be patient and don't rush them.
- Lower the temperature to 140°C and bake for 12 minutes. If the bottoms seem to be puffing out too much, open the door a little bit to adjust.
- Let them dry in the oven for 2 minutes. Once dried, remove them and immediately put them in the freezer! (It's helpful to prepare a cardboard box the same size as the baking try to place them in)
- After they have been in the freezer for 7 minutes, remove them. Even if the surfaces are soft, they'll slide right off the tray!
- Done!
- The "foot" of the macarons came out nicely!
- Combine caramel, milk, and chocolate to make the salty caramel ganache.
- I topped these with walnuts crushed and made into a praline with yellow food coloring. I also topped them with just a little bit of salt.
- Even if some of the macarons didn't come out very well when baking, after they have chilled in the freezer they will easily come off the baking tray. So I think you can rest easy while making these.
So that’s going to wrap it up for this special food salty caramel macarons recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
