Salted Caramel Hazelnut Macarons
A slight twist on a standard macaron but delicious none the less.
- Egg Whites: 2
- Icing Sugar: 120g
- Hazelnuts: 90g
- Caster Sugar: 2 Tablespoons
- Salted Butter Caramel.
- Caster Sugar: 100g
- Condensed Milk: 150g
- Butter: 50g
Level of difficulty Difficult
Preparation time 15mins
Cooking time 25mins
Cost Budget Friendly
Firstly, and most importantly. Place nuts and icing sugar in a food processor. Process until the blade stops moving the mixture around. This ensures the sugar and nuts are a super fine powder which creates the smooth tops.
Whip the egg whites to soft peaks, add the caster sugar and continue to whip until stiff peaks. With a hand held electric whisk this takes about two minutes. At this stage add food colouring if using.
Add half the nut/sugar mixture, fold in with a metal spoon. Continue to fold in the remainder until the ribbon stage( leaves a light trail). Add to a piping bag. The mix should just run out of the bottom under their own weight.
Pipe 2 cm circles onto Baking Parchment, not greaseproof paper or anything else for that matter. Let the mix spread out. Tap on surface to let air bubbles escape(these cracks your macarons)Leave out for at least 30minutes before adding to a 120°C Fan oven for 18-20mins. Everyones ovens are different. Even the shelves are different, so if cooking for the first time don't be scared to take them out every few minutes after 15mins. You need to open the door and let steam out after 10minutes anyway. They are cooked once they pop off the trays. I use a rubber mat which doesn't transfer heat as well as a metal baking tray so mine take a little longer. Let cool on the tray.
For the caramel, add sugar to a pan with two tablespoons of water. Heat until caramel smell and colour appears. Take off the heat, add the condensed milk and stir to combine. Finally add the butter. Let cool to solidify.
They are ready when they come away from the tray.
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