Hazelnut-Salted Caramel Macarons

24 Nov

   November 24th, 2014

2014-11-23 05.02.53This weekend I spent some time preparing for the Holidays including making pie dough, pie filling, cookie dough and macarons. Thanksgiving is in two days and Christmas is just around the corner. To save myself time, I try to make whatever I can ahead of time. Macarons are one of the things that I usually make ahead and they keep well in the refrigerator for a couple of days, and even longer in the freezer. I decided on a hazelnut shell filled with salted caramel buttercream. The homemade salted-caramel was very easy and the taste by itself was irresistible! A little bit of salted-caramel in the buttercream goes a long way, so I still have a jar of it left. Perhaps salted caramel ice cream is in the future?

2014-11-23 05.38.122014-11-23 05.28.36

Hazelnut Macarons: Recipe can be found here

Salted Caramel:
½ C sugar
⅛ C water
¼ C heavy cream
1T butter
¼ tsp – ½ tsp sea salt

Y= about ½ C

Directions:

  1. Combine the sugar and water in a saucepan. Slightly whisk to mix.
  2. Heat on medium until the mixture turns a deep amber color. Do not stir when the mixture is heating up. Keep an eye out on the mixture and do not let it burn.
  3. Remove saucepan from the heat once desired color of the caramel is reached. Add the heavy cream (mixture will slightly bubble up). Slightly whisk to combine.
  4. Add the butter and sea salt. Add more salt for a saltier taste.
  5. Allow caramel to cool.

Salted Caramel Buttercream:
4.5 oz sugar
¼ C + ⅛ C egg whites
8 oz butter, softened and cut into pieces.
1-2 tsp salted caramel (adjust as needed)

Y= this was more than enough to fill 60 macarons. I have about half of the buttercream left.

Directions:

  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
  5. Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
  6. Once the butter is all in, whisk on high speed for a few seconds. Scrape sides down if necessary.
  7. Add salted caramel, ½ tsp at a time to the buttercream. If you like a more salty, caramel flavor, add more caramel.2014-11-23 05.41.502014-11-23 05.57.41
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One Response to “Hazelnut-Salted Caramel Macarons”

  1. Arielle November 29, 2014 at 8:09 PM #

    Oh wow they look so incredibly delicious! ❤

    Like

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