French Macaron with Salted Buttercream Icing
My new Obsession...
French Macaron with Salted Buttercream Icing
I went on a girls trip and had the best cookies i have had in my life...salted caramel macarons. I have been on a quest to duplicate it....so here is my working cook book.
1) I started out with unblanched almond flour and egg white that had not sat for 3 days. They oozed and were gritty... I also used cup measurement
2) 3 day old egg white and salted caramel....macarons came out nice, but the caramel was a bit too sweet to me
Here is the video for the delectable macaron shell though:....and I did use a digital scale this though (our postage scale)
3) Turned the caramel previously prepared into Salted caramel buttercream- delicious
So far my favorite recipe is....
Macaron Shell:
Read more:http://www.joyofbaking.com/frenchmacarons/MacaronsRecipe.html#ixzz4IAiKDdAB
Frosting adapted from here:
Ingredients
French Macaron with Salted Buttercream Icing
I went on a girls trip and had the best cookies i have had in my life...salted caramel macarons. I have been on a quest to duplicate it....so here is my working cook book.
1) I started out with unblanched almond flour and egg white that had not sat for 3 days. They oozed and were gritty... I also used cup measurement
2) 3 day old egg white and salted caramel....macarons came out nice, but the caramel was a bit too sweet to me
Here is the video for the delectable macaron shell though:....and I did use a digital scale this though (our postage scale)
3) Turned the caramel previously prepared into Salted caramel buttercream- delicious
So far my favorite recipe is....
Macaron Shell:
100 grams ground blanched almonds or almondmeal/flour*
180 grams confectioner (powdered or icing) sugar**
100 grams "aged" egg whites, at room temperature***
1/4 teaspoon cream of tartar (optional)
35 grams superfine or castor whitesugar****
Cook @ 300 for 12 minutes.
Note:Weight measurements (grams) (use a digital scale) are only given for this recipe. Volume measurement (cups) are not recommended.
* I useBob's Red Mill finely ground almond meal/flour. You can find it in grocery stores, specialty food stores, health food stores, or on line.
** Use powdered sugar that contains cornstarch (cornflour).
*** Separate eggs at least 24 hours before using (or up to five days). Cover with paper towel and place in the refrigerator. Bring to room temperature before using.
**** Make superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine.
Read more:http://www.joyofbaking.com/frenchmacarons/MacaronsRecipe.html#ixzz4IAiKDdAB
Frosting adapted from here:
Ingredients
- 1/2 c. butter, at room temperature
- 1/4 c. salted caramel sauce, at cool room temperature
- 1/2 tsp. vanilla extract
- 1 1/2 c. powdered sugar
Instructions
- With an electric mixer, beat butter on medium for 1 minute.
- Add salted caramel sauce and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed.
- Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.
- Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes
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