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Salted Caramel Chocolate Macarons

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Delicate chocolate macaron shells filled with a luscious salted caramel chocolate ganache, these showstopping treats are perfect for special occasions and surprisingly easy to master at home. Naturally gluten-free and irresistibly delicious, they’re a crowd-pleaser for birthdays, holidays, or gifting.

Ingredients

Scale
  • 1 cup (100g) almond flour (finely ground, blanched)
  • 1 1/2 cups (150g) powdered sugar (sifted)
  • 2 tablespoons (15g) Dutch-process cocoa powder
  • 3 large egg whites (room temperature, about 90g)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • Pinch of salt
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) water
  • 1/4 cup (60ml) heavy cream (room temperature)
  • 2 tablespoons (30g) unsalted butter (softened)
  • 1/2 cup (90g) bittersweet chocolate, chopped
  • 1/2 teaspoon flaky sea salt (plus extra for garnish)
  • Extra cocoa powder (for dusting, optional)
  • Crushed caramel candies or toffee bits (optional)

Instructions

  1. Line two baking sheets with parchment paper or silicone mats. Optionally, trace 2-inch circles on the underside for guidance.
  2. Sift together almond flour, powdered sugar, and cocoa powder in a bowl. Discard any large bits.
  3. In a clean mixing bowl, whisk egg whites until foamy. Add cream of tartar and salt, then beat on medium speed. Gradually add granulated sugar, then whip on high until stiff, glossy peaks form (5-7 minutes).
  4. Gently fold the sifted dry ingredients into the meringue in three batches using a rubber spatula. Fold until the batter flows slowly in thick ribbons (macaronage stage).
  5. Transfer batter to a piping bag fitted with a round tip. Pipe 2-inch circles onto prepared sheets, spacing 1 inch apart. Tap trays firmly on the counter 3-4 times to release air bubbles.
  6. Let piped shells rest at room temperature for 30-60 minutes, until a dry skin forms and tops are no longer sticky.
  7. Preheat oven to 300°F (150°C). Bake one tray at a time for 14-16 minutes, until shells are set and do not wobble.
  8. Cool shells completely on the tray before removing.
  9. For the ganache: In a small saucepan, combine sugar and water. Cook over medium heat without stirring until deep amber (6-8 minutes). Remove from heat, whisk in heavy cream, then stir in butter, chopped chocolate, and flaky salt. Let cool, then whip until fluffy.
  10. Pair up shells by size. Pipe or spoon ganache onto the flat side of half the shells; top with matching shells to create sandwiches. Optionally, sprinkle with extra flaky sea salt or dust with cocoa powder.
  11. Refrigerate macarons in an airtight container for 24 hours before serving for best texture.

Notes

Measure ingredients by weight for best results. Let shells rest until a skin forms for proper ‘feet.’ Use room temperature eggs for a stable meringue. Macarons taste best after maturing in the fridge for 24 hours. For dairy-free, substitute coconut cream and vegan butter in the ganache. Store in an airtight container in the fridge for up to 5 days or freeze for up to a month.

Nutrition

Keywords: salted caramel, chocolate macarons, French dessert, gluten-free, special occasion, easy macarons, ganache, almond flour, baking, holiday treats

Find it online: https://forkifyfun.com/salted-caramel-chocolate-macarons-recipe-easy-guide-for-special-occasions/