Salted Caramel Macarons

Colorful, pillowy, and delicately flavored, macarons are so incredibly satisfying it will leave you wanting more.

A macaron is a delicate meringue-based cookie sandwich made primarily from egg whites, almond four, and sugar. The outside is crisp but inside they’re more moist and chewy. They can be filled with a ganache, buttercream or anything desired!

“French macarons are great as a party favor, gift, table setting, or at a dessert bar or candy buffet.”

Macarons baking is never easy, but I have foolproof method. Give it a try!

Ingredients:

1 cup powdered sugar 3/4 cup almond flour 2 egg whites (room temperature) 1/4 cup granulated sugar food coloring (optional)

Buttercream filling:

8 tbsp unsalted butter 3 tbsp caramel 1/4 cup powdered sugar

Directions:

1. Make the macarons: In the bowl sift the powdered sugar and almond flour and set aside 2. In a separate large bowl, beat the egg whites with an electric hand mixer until soft peaks form. Gradually add granulated sugar until fully incorporated. Continue to beat until stiff peaks form (about 7 minutes). 3. Add the food coloring and beat until just combined. 4. Add sifted almond flour mixture to the beaten egg whites and use a spatula to gently fold until combined. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up. 5. Transfer the macaron batter into a piping bag fitted with a round tip. 6. Tap the baking sheet on a flat surface 5 times to release any air bubbles. 7. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. 8. Preheat the oven to 300˚F 9. Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Let it cool down completely. 10. Fill with buttercream. Sandwich together. And let them chill in the fridge overnight (ideally). The macarons will be best after 2-3 days resting in the fridge. Enjoy!