Week 50: Salted caramel and tiramisu macarons

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

INGREDIENT

For the macaron shells

55g + 55g egg white

150g granulated sugar

40g water

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

Cocoa nibs

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

Salted caramel sauce

DIRECTION

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.

Advertisements
Image | This entry was posted in Macaron, Pastry, Salted caramel and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s