Salted Caramel Macarons

These Salted Caramel Macarons are filled with Salted Caramel Swiss Meringue Buttercream and Salted Caramel Sauce.

Ingredients:

Salted Caramel Macarons
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
105 grams powdered sugar

Salted Caramel Swiss Meringue Buttercream
2 egg whites
100 grams granulated sugar
10 tbsp unsalted butter (141 grams)
1/4 cup caramel sauce pre-made or recipe follows bellow
1/2 tsp vanilla extract
1/2 tsp salt

Salted Caramel Sauce
100 grams sugar
1/4 cup heavy cream (60 ml)
2.5 tbsp unsalted butter (35 grams)
1 tsp kosher salt

To decorate
40 grams dark or semi-sweet chocolate chopped finely, or chocolate chips
2 tbsp coarse sea salt

Full recipe: https://www.piesandtacos.com/salted-c...
Important notes:
Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

Caramel Sauce: Don’t overcook the caramel sauce. Don’t overcook the sugar, and don’t overcook once the butter has been added. Just cook the sugar until it melts, then immediately add the heavy cream, and once the sugar re-melts, immediately add the butter. And once the butter melts, turn it off. Overcooking the caramel will make it harden up once it cools down.

Swiss Meringue Buttercream: Make sure the butter is at room temperature. Not too soft, and not cold. Soft butter will make the buttercream runny, and cold butter will make the buttercream lumpy. Also make sure to reach stiff peaks with the meringue before adding the butter.

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