Salted Butter Caramel Chocolate Macarons

My obsession with macarons is actually out of control. Like, I willingly admit I have a problem and probably need a support group kind of out of control.

I would say it’s bad but I’m 99.9% sure something this adorable and cute can’t possibly be bad. Right?

Please say I’m right.

I made caramel sauce at work this week for our two restaurants and food cart and decided that this week’s macarons had to include some sort of caramel. Salted caramel is clearly the best kind of caramel so this salted butter caramel was born.

It’s really easy to make, has a four ingredients (sugar, water, heavy cream, salted butter) and tastes great. But you do have to be careful when you make it – I like to use the tallest pot I have – because when you add the cream to the hot water and sugar, it bubbles up like crazy. You need to be really, really careful. You don’t want to burn/scald your arms on hot caramel. It’s good, but not worth that kind of pain.

You’ll have extra caramel. Feel free to eat it with a spoon. I don’t judge. That would be hypocritical.

With these macarons you get not one, but TWO fillings. Because I love you and think you all need cavities.

Just kidding. Although I did recently get my first ever cavity at the age of almost 25. Being cavity-free was fun while it lasted.

Anyway…the other filling is a super simple but delicious chocolate ganache. Is there a better combination than chocolate and caramel? I don’t think so.

 

 

This particular combo is sweet and slightly salty. It’s sandwiched between the most beautiful chocolatey macaron shells which basically makes it the perfect little dessert for chocolate lovers.

I’m pretty sure non-chocolate lovers would like it too. It’s just that good.

I used the Italian method for the meringue used in the shells instead of the French method. I’ve found it to be more stable and the insides of my shells never deflate when I go this route. It does take a little more effort than the French method, but I think it’s worth it.

So we have this: shells and a ring of chocolate ganache filled with salted butter caramel coming together to create a delicious salted butter caramel chocolate macaron.

Enjoy!

Salted Butter Caramel Chocolate Macarons:
Makes about 40 macarons

Ingredients:

Shells: 

• 180g almond flour
• 200g powdered sugar
• 30g dark cocoa powder
• 2 1/2 fl. oz. water
• 200g sugar
• 160g egg whites, separated (80g)
• Chocolate sprinkles (optional)

Chocolate Ganache: 

• 250g dark chocolate (chips or chopped)
• 7 fl. oz. heavy cream
• 15g sugar
• 50g unsalted butter

Salted Butter Caramel: 

• 250g sugar
• 2 1/2 fl. oz. water
• 4 fl. oz. heavy cream
• 7 oz. salted butter

Directions:

Shells: 

1. Place almond flour, powdered sugar and cocoa powder in a food processor and process until fine. Sift and set aside.
2. In a saucepan, bring water a sugar to a boil (do not stir). Make sure the syrup doesn’t go about 240°F.
3. In a mixer, gently beat 80g egg whites to soft peaks. When the syrup passes 220°F, increase the beater speed. When syrup reaches 240°F remove from heat and pour in a thing stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
4. While beating, combine the sifted ingredients and the remaining 80g egg whites, making a smooth paste.
5. With a flexible spatula, incorporate 1/3 of the meringue into the almond paste. Then add the remaining meringue, carefully working the batter.
6. Fit a piping bag with a tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms and let rest for at least 30 minutes. {If using chocolate sprinkles, sprinkle on top of piped shells before resting}.
7. Preheat oven to 300°F. Bake for 14 minutes.

Ganache: 

1. Put chocolate pieces/chips into a mixing bowl.
2. Heat cream and sugar over medium heat until hot. Pour cream over chocolate and gently combine.
3. Incorporate butter until smooth. Cool to room temp. and refrigerate 1 hr. before using.

Caramel: 

1. Heat the sugar & water over medium heat – do not stir. Watch until it becomes a light-brown caramel colour.
2. Next, slowly and CAREFULLY add the cream, stirring with a spatula. The caramel will bubble and foam a lot.
3. Once cream has been incorporated into caramel, monitor the temperature. Once it hits 225°F., remove from the heat and whisk in the butter until smooth.
4. Pour into a container and refrigerate for at least 1 1/2 hours.

Assembly: 

1. Match shells of the same size to form pairs. On one half of each pair, pipe a ring of chocolate ganache. Fill with the caramel and gently sandwich together.
2. To store, keep in an airtight container in your refrigerator for up to a week.