Chelsea

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Salted Caramel Macarons

By Chelsea Sugar
Salted Caramel Macarons
16 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 1 hrs
  • Cooking time 20 mins
  • Serves
    16
Ingredients

    Macarons
    3 egg whites (extra-large), at room temperature
    ¼ cup (60g) Chelsea Caster Sugar
    1¼ cups (195g) Chelsea Icing Sugar, sifted
    1 cup (120g) ground almonds

    Salted Caramel Cream
    150g white chocolate buttons, roughly chopped
    1/3 (85ml) cup thickened cream
    ½ teaspoon sea salt
    2 tablespoons Chelsea Soft Brown Sugar

Method

    1. Preheat oven to 150ºC (130ºC fan forced). Line 2 baking tray with baking paper.

    2. Beat egg whites in small bowl with electric mixer until soft peaks form. (Don't over beat egg whites at this stage). Add Chelsea Caster Sugar, one tablespoon at a time, beating until mixture is thick and glossy (takes approx. 2-3 minutes). Sift Chelsea Icing Sugar and almond meal 3 times through a coarse sieve. Fold ½ the icing sugar/almond mixture into the egg whites, then fold through remaining icing sugar/almond mixture.

    3. Fit a piping bag with a 2cm plain tube and fill with mixture. Pipe 32x 4cm rounds allowing 3cm of space around the macaron. Tap trays on bench to allow macarons to spread slightly. Stand for 30 minutes on bench to form a crust. This is an important step in creating perfect macarons.

    4. Bake macarons for 20 minutes. Cool on trays.

    5. For salted caramel cream - place chocolate into a heat proof bowl. Stir cream, salt and Chelsea Soft Brown Sugar in a small saucepan over a medium heat until sugar has dissolved. Remove from heat. Pour hot cream mixture over chocolate, and stir until smooth. Allow mixture to cool and thicken slightly.

    6. Just before serving, sandwich macarons with salted caramel cream.

    TIP

    The macaron shells can be prepared in advance but the cream filling should be freshly made.

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Reviews

Average Rating
52
(2 reviews)


Great recipe! yum

I made this recipe and they turned out perfect.

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