Salted Caramel Macarons (French Meringue Recipe)

Hello hello hello everyone! Sorry for the very late posts. I have not posted in 6 months, wow. But you all still follow me :’) So sweet. haha I have been very busy with my own business, well not really a business but selling to friends and clients. I figured I should share my very delicious salted caramel recipe that I got from Flick Your Food but I edited a tiny bit. Many people enjoy this macaron if they are caramel lovers, however this isn’t one of my favorites because I’m not a fan of really sweet things. This recipe I warn you is a TAD too sweet for me, but it’s very decadent. It also takes a while to make this macaron because of the filling. But it’s worth it. Also I edited the recipe so that you can make only a dozen so you don’t waste too much ingredients!:)

Salted Caramel Macarons (makes about 12 completed macarons or 24 macaron shells)

Ingredients:
-70g almond flour
-60g powdered sugar
-52g egg whites (doesn’t need to be aged)
-52g granulated sugar
-brown food coloring
pinch of salt

Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls

1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that’s fine because when you turn the bowl over, it doesn’t come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it’s almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.