SALTED CARAMEL MACARONS

Salted Caramel Macarons! Need I say anymore?
Please read the full description below.
To watch my MACARON BASE RECIPE video, click HERE - • Basic Macaron Recipe |...
Macaron Shells
75 G Egg Whites (Room Temperature)
100 G Caster Sugar
Gold, Brown Food Colouring
Dry Mixture
90 G Almond Meal
90 G Icing Sugar
Salted Caramel
220 G Caster Sugar
100 ML Water
250 ML Cream
1 TSP Vanilla
2 TSP Salt
Buttercream Filling
200 G Unsalted Butter (Room Temperature)
100 G Icing Sugar
Caramel (As much or as little as you like)
I suggest using electric scales to get the correct measurements required.
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Food Colouring - I recommend using Gel food colours only. Using a liquid food colouring will add extra liquid to your mixture which you do not want. I use Americolor brand.
Baking Sheets - I find baking sheets give a smoother base and allow the feet to bake more evenly. You can however just use baking paper.
Template - Yes I use a template, I like my macarons to be the exact same size and consistent. This helps when matching them up. This is totally up to you if you use one or not.
Piping Tip - Ateco #804
- Ateco #32
Piping Bags - Disposable Bags found on eBay.
Scribe can be found online or a toothpick works well too.
CLIMATE CONDITIONS DO EFFECT MACARONS
Important - If it is raining, storming or very high humidity. You will find the macarons may crack, bake uneven, have very high feet etc.
If possible - A dry, cool area is best for baking macarons.
I recommend placing the macarons in the fridge for 2-3 hours before eating. This just allows the filling to harden and stick the shells. Macarons also freeze really well for up to 3 months stored properly.
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[@renad1029]

How did you made the Dry mixture?

[@92TampaChick813]

Thanks for all the information in the description bar I live in Florida and half the time my macs crack or lopsided feet but my old oven wasn’t a convection and the new house I just moved to is always cold and dry so hopefully my macs come out as beautiful as yours today I made caramel sauce a few days ago for bread pudding and have a lot left over 👌👍

[@YesPleaseDeliciousDelights]

I hope you have better luck with your new oven! Sounds like you may have a better chance now!

[@mauler1431]

dude you did NOT reach stiff peaks

[@YesPleaseDeliciousDelights]

I beg to differ!

[@MaeSMC]

How many yields can this make?

[@kaipham4861]

Where is the recipe in the comments?

[@YesPleaseDeliciousDelights]

In the description box, click the 'SHOW MORE' it has the recipe for the shells and caramel there :)

[@anikaseidel8043]

How many macarons will come out of this recipe?

[@YesPleaseDeliciousDelights]

Depending the size you make them, between 25 - 30 complete macarons :)

[@MaeSMC]

25-30 already in pairs?

[@hirushimabagiyawanthi5520]

Hi, do you use double cream or whip cream for salted caramel?

[@YesPleaseDeliciousDelights]

Double cream :)

[@aaribatiq3189]

Can you tell the ingredients in cups

[@YesPleaseDeliciousDelights]

No sorry. I only recommend using measurements with a scale for macarons.

[@mauler1431]

I honestly don't know how you did it.... the macaron shells shouldn't have been able to come out

[@YesPleaseDeliciousDelights]

Well, they did! I've been making these for 10 years now!