Makes: 50 Macarons
Ingredients
White Chocolate Ganache
- 226 grams white chocolate 2 premium baking bars, chopped into small pieces
- 80 grams heavy cream
- 1 drop chocolate brown and lemon yellow gel food coloring
Salted Caramel
- 300 grams sugar
- 80 grams water
- 180 grams heavy cream
- 2 tsp flaky salt Maldon
Instructions
Make the White Chocolate Ganache
- Finely chop the white chocolate into small pieces and place in a heat-proof bowl.
- Heat the cream in a heavy bottom pan just to a simmer.
- Pour the hot cream over the chocolate and it sit for 4 minutes. Stir until all of the chocolate is melted and the ganache is smooth and creamy. Add one drop of chocolate brown and lemon yellow gel food coloring and stir to combine. Transfer to a piping bag and let cool at room temperature.
Make the Salted Caramel
- In a deep, heavy bottom pan, combine the granulated sugar and water. Stir together to begin to dissolve the sugar, trying not to get too much sugar on the sides of the pan. Run a clean pastry brush along the sides of the pan with bit of water. You want to be sure that there aren’t any granules on the edges while the sugar cooks (this can cause the caramel to crystallize).
- Cook the sugar over medium heat, without stirring or agitating the pan. Watch the sugar carefully as it begins to boil. It will start out clear then turn light amber. At this point, carefully swirl the pan to evenly distribute the sugar and color. In a matter of seconds, it will turn a deep caramel color. Turn the heat to low and carefully pour in the cream. The pan will boil rapidly and there will be a lot of hot steam. Once it starts to settle down, whisk the caramel until it is thick and smooth, one to two minutes.
- Stir in the flaky salt, then transfer the mixture to a heat proof jar to cool. Once the caramel is room temperature, transfer to a piping bag.
Make the Salted Caramel Macarons
- Make a batch of Perfect Macarons, adding 8 drops of chocolate brown, 2 drops of orange, and 1 drop of lemon yellow gel food coloring to the meringue.
- Pair matching shells and pipe a ring of ganache onto the bottom of each cookie.
- Fill the center of the ring with the salted caramel sauce and top with the matching shell.
- Let the macarons rest for 24 hours before enjoying!
Notes
- This caramel recipe makes more than you will need to fill one batch of macarons (50 cookies). This ratio is easy to manage-smaller proportions of sugar will burn much faster. Store the extra caramel sauce in the refrigerator for two weeks.
Did you try this recipe?Let me know how it was!