Strange that it took me so long to make salted caramel macarons, considering it is my very favourite macaron flavour. I guess I was just worried that I couldn’t get it right. As much as I love Pierre Hermé’s macarons, somehow, I was just unimpressed with his salted caramel macaron. So, I was at a loss as to where I can find a good recipe for it. Somehow, this weekend I was feeling a bit more adventurous, plus I was somewhat intrigued by the caramel frosting in this recipe, so I decided to give it a try.
Makes 24 cookies of each flavour
For the macaron shells
55g + 55g egg white
150g granulated sugar
150g ground almond
150g icing sugar
2 tsp pure coffee extract
Orange color paste (for salted caramel shells)
Cocoa powder (for dusting the tiramisu shells)
For the tiramisu filling
100g Swiss meringue buttercream
80g mascarpone cheese
1.5 tbsp kahlua
½ tsp coffee extract
For the salted caramel filling
55g dark brown sugar
70g unsalted butter, room temperature, divided
37g heavy cream
113g cream cheese, softened
1/8 tsp salt
60g powdered sugar, sifted
1) Follow the directions from the Earl Grey macarons to make the macaron shells, starting by separating the ingredients for the shells in 2 separate bowls.
2) For the tiramisu filling, fold the room temperature mascarpone into the buttercream. DO NOT whip the mascarpone. Then, fold in the kahlua and coffee extract.
3) To fill the tiramisu macarons, pipe a thin layer of filling on one shell, then, pipe a round circle of filling. Fill the centre with a few pieces of cocoa nibs, then top with a bit more of the cream before topping with the second macaron shell.
4) For the salted caramel filling, follow the instructions for caramel frosting from here.
5) To fill the salted caramel macarons, pipe a thin layer of filling on one shell, then, pipe a round circle of filling. Fill the centre with a generous dollop of salted caramel sauce, then top with a bit more of the cream before topping with the second macaron shell.
So I learned never to whip mascarpone cheese. It becomes grainy and you will end up throwing it away. The tiramisu filling turned out a little too sweet for my taste. Looks like more experimentation is in order. The salted caramel ones, however, turned out perfect! Looks like my days of Laduree salted caramel macarons is finally over.