White chocolate and salted caramel macarons
Ingredients at a glance
Macarons are elegant and irresistible, but above all they’re a perfect balance of textures and flavors. In this recipe, I wanted to make them even more indulgent with a white chocolate and salted caramel ganache, smooth, creamy, and rich, that enhances the sweetness of the almonds with a touch of salt that really makes a difference. They’re perfect for a special occasion, as a gift, or simply to enjoy slowly, one after another.
Ganache - step 1
Cut the white chocolate into small pieces and put it in a bowl
Ganache - step 2
Heat the cream and the vanilla in a small saucepan until they just start to boil.
Ganache - step 3
Pour the hot cream over the white chocolate and stir until all the chocolate is completely melted.
Ganache - step 4
Cover the ganache with plastic wrap touching the surface and refrigerate for at least 6 hours, preferably overnight.
Salted caramel - step 1
Put the sugar in a saucepan (preferably non-stick) and melt it over medium heat, stirring constantly.
Salted caramel - step 2
Once the sugar has melted, add the butter in small pieces and let it melt over the heat until the mixture is smooth. Stir constantly.
Salted caramel - step 3
Remove the mixture from the heat and add the cream, continuing to stir until it becomes smooth and glossy.
Salted caramel - step 4
Add two generous pinches of fine salt and stir
Salted caramel - step 5
Once cooled, pour the salted caramel into a bowl or a jam jar, cover with plastic wrap or a lid, and refrigerate for at least 6 hours, preferably overnight.
Macarons - step 1
Spread the almond flour on a baking tray lined with parchment paper and bake at 100°C (210°F) for 10 minutes. Stir the flour after 5 minutes
Macarons - step 2
Sift the powdered sugar and almond flour and gently mix them together to combine.
Macarons - step 3
Whip the egg whites with the sugar until stiff peaks form.
White chocolate and salted caramel macarons
Macarons are elegant and irresistible, but above all they’re a perfect balance of textures and flavors. In this recipe, I wanted to make them even more indulgent with a white chocolate and salted caramel ganache, smooth, creamy, and rich, that enhances the sweetness of the almonds with a touch of salt that really makes a difference. They’re perfect for a special occasion, as a gift, or simply to enjoy slowly, one after another.
Ingredients
- 100g egg whites
- 100g white sugar
- 120g almond flour
- 120g powdered sugar
- 200g white chocolate
- 133g heavy cream
- 10g vanilla
- 120g white sugar
- 80g butter
- 120g heavy cream
- 2 generous pinches of salt
Instructions
- 1. Cut the white chocolate into small pieces and put it in a bowl
- 2. Heat the cream and the vanilla in a small saucepan until they just start to boil.
- 3. Pour the hot cream over the white chocolate and stir until all the chocolate is completely melted.
- 4. Cover the ganache with plastic wrap touching the surface and refrigerate for at least 6 hours, preferably overnight.
- 5. Put the sugar in a saucepan (preferably non-stick) and melt it over medium heat, stirring constantly.
- 6. Once the sugar has melted, add the butter in small pieces and let it melt over the heat until the mixture is smooth. Stir constantly.
- 7. Remove the mixture from the heat and add the cream, continuing to stir until it becomes smooth and glossy.
- 8. Add two generous pinches of fine salt and stir
- 9. Once cooled, pour the salted caramel into a bowl or a jam jar, cover with plastic wrap or a lid, and refrigerate for at least 6 hours, preferably overnight.
- 10. Spread the almond flour on a baking tray lined with parchment paper and bake at 100°C (210°F) for 10 minutes. Stir the flour after 5 minutes
- 11. Sift the powdered sugar and almond flour and gently mix them together to combine.
- 12. Whip the egg whites with the sugar until stiff peaks form.