Recipes

MACARONS AND SALTED CARAMEL

Macarons are the new cupcake. Well, so I say. After my recent trip to Paris, France in September, I was intrigued on how to make this meringue cookie. I took a baking class at Gourmandise School of Sweets and Savories in Santa Monica, California and Dallas Texas and within three hours, I was able to crank out some beautiful, insanely-delicious macaron

More or less, it comes down to the technique of folding the ingredients without *flattening* the texture. I was able to man handle the folding and turn the ingredients into ribbons, which resulted into perfect macaroons in the oven.
Clemence, our wonderful instructor, showed us how to make the most delicious salted caramel cream filling I’ve ever had. It was like liquid crack. I couldn’t stop eating the caramel filling.
Here is the recipe for the best salted caramel (as my holiday gift to you):
Salted Caramel Cream
In a small bowl, place:
100 g (scant 1/2 cup) heavy cream, warmedIn a medium saucepot, place:
200 g (scant 1 cup) sugar
1 Tbsp water
1 tsp lemon juiceSet aside:
60 g (1/2 stick) butter (room temperature)
½ tsp sea salt
1) Bring the cream simmer and set aside.
2) In a saucepot, heat the sugar, water and lemon juice on medium heat until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream. Turn the heat back on to medium-low, and stir in the salt.
4) Cook over this heat, stirring occasionally, for about 3-5 minutes. The caramel will thicken a bit.  Turn off heat and add the butter.

Advertisements. 

5 Comments

  • Narelle Walker

    I loved this easy caramel making method! Its much safer since you have less of an opportunity to burn yourself, plus its so easy! Great job Zara!

  • Kyla Wright

    Hi, My macaron butter came out dry no matter how long I fold it, its never be runnier so I ended up putting 1 small raw egg white and I will update for the result.

  • Moana

    My macaron butter came out dry no matter how long I fold it, it never is runnier so I ended up putting 1 small raw egg white and I will update with the result. Do u think that will be good?

  • Paola Rivera

    Thank you for your recipe Kara, I did it yesterday and it really worked for me !! literally awesome and it tasted so goooooddd. I also shared to my friends through my personal FB.

Leave a Reply

Your email address will not be published.