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The classic that everyone loves, the macaroon favorite! It’s true that with its soft caramel center enhanced by the taste of salted butter that excites the taste buds, this macaroon is a real success!
Recipe for Salted Butter Caramel Macaroons.
For about 30 macaroons:
The caramel filling:
-150g of caster sugar
-80g of glucose syrup
-15cl of full cream
-170g of salted butter (very soft)
Start with a recipe for macaroons by putting a coffee brown coloring at the time of the Italian meringue to obtain a beautiful caramel color! The tip of a knife is enough, but it’s up to the individual.
Here is a small reminder of the steps! Bake as indicated, 14 minutes at 145°C or according to the power of the oven used!
Trim:
Place sugar and glucose syrup in a saucepan over moderate heat with a dash of water.
Obtain a fairly strong caramel because the cream and butter will lighten it. Heat the cream in the microwave, to avoid splashing (cold cream would make the caramel go crazy!). Add the cream slowly, stirring constantly.
Reheat the cream to melt all the sugar.
Pour the resulting caramel into a bowl and let cool.
Add 70g (of the 170g) of salted butter. Mix well and let stand. If the caramel crystallizes (I’ve seen this happen!), put it back in the microwave for a minute or two to melt it. Mix well to incorporate the butter.
Put the remaining 100g of butter and whip it with an electric mixer to aerate it.
Whisk in two tablespoons of caramel, then spoon in the rest.
Place the caramel filling in a piping bag with an 8mm tip. Sort the macaroons by size and choose them so that two shells match! No need for that if they are identical of course! Garnish every other shell and close the macaroon.
Put the macaroons in a box and leave in a cool place for a night or two to create osmosis with the macaroon which will capture the ambient humidity and gain all its softness!
A day or two later, operation tasting!
