macaron recipes

Salted Caramel Sauce

• In a medium saucepan, place 1 cup of granulated sugar and 1/2 cup of water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
• Add 1/4 cup of butter and let the mixture boil by itself. Do not stir.
• Let the mixture boil on low heat for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
• Remove the pan from heat when it's finished thickening. Add the 1/2 cup of heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
• Add 1tsp salt and 1/2 tbsp vanilla extract. Let it cool to room temperature.
• Store in the fridge for up to 1 week or in the freezer for up to 1 month.

Salted Caramel Buttercream

• In a stand mixer, beat 1/3 cup of room temperature butter using the paddle attachment.
• Add 1 cup of powdered sugar and 2.5 tbsp of salted caramel sauce to the butter and beat together on low until the powdered sugar is completely incorporated.
• Taste test your buttercream to see how you like the flavor. Add a little more salted caramel sauce if you want it a bit stronger. If you add more caramel sauce, you don't need to add any milk to the buttercream. If you need to thin out your buttercream a little for it to be more malleable for piping, add 1 tsp of milk and beat into the salted caramel buttercream.

Assembly

• Arrange your macaron shells for piping. You'll want to pair up matching sizes of macaron shells so they can easily be sandwiched together to give you a uniform macaron.
• Fit a piping bag with a star nozzle for a bit of design to the buttercream, or you can use a round tip for easy piping. The tip should be at least 1 cm in diameter.
• Add salted caramel buttercream to the piping bag.
• Pipe a ring of buttercream on the outer edge of the macaron. This will help keep the salted caramel sauce tucked inside the macaron.
  
• Using a small spoon, pour a spoonful of caramel sauce in the center of the macaron.
  
• Close the macaron by adding a plain macaron shell on top.
• Store macarons in the fridge for up to 3 days, and up to 1 month in the freezer.

• In a large mixing bowl, mix together 55g egg whites, 1/4 tsp almond extract, and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
• In a stand mixer, add 55g egg whites and beat on high.
• In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
• Add 1/2 the meringue to the almond batter until it's fully mixed in.
• Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
• Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
• Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

• In a stand mixer, beat butter until fluffy on med-high speed.
• Add vanilla extract and raspberry jam to the stand mixer and beat into the butter.
• Slowly add icing sugar to the raspberry macaron filling. Add 1 tsp of milk to thin out the buttercream so it's easily pipeable.
• When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
• Store in the fridge for 3 days or store in the freezer for 1 month.

• In a large mixing bowl, mix together 55g egg whites and any food coloring (gel or powdered food coloring). Add sifted and weighed icing sugar and almond flour. Mix together until it forms a homogenized paste.
• In a stand mixer, add 55g egg whites and beat on high.
• In a small saucepan, add water and granulated sugar. Heat on medium heat until it reaches 118 degrees C. Place stand mixer on low-med speed and stream the sugar on the edge of the bowl until it's completely mixed in. Whip on high until you feel the bowl cool down to warm. The Italian meringue is complete when you can turn the bowl over upside down and the meringue won't move.
• Add 1/2 the meringue to the almond batter until it's fully mixed in.
• Add the rest of the meringue to the almond batter and mix until it's just combined. Then, give it a few more turns with a wooden spoon until it flows like lava. You should be able to cut through the dough with a wooden spoon and then have it flow back gently, but having the divide easily seen.
• Use your aluminum pan and line it with parchment paper or a silicone baking mat. Pipe macaron batter with a 0.5" tip to create 1.5" macarons on a Silpat or parchment paper. Bang the bottom of the pan until all the air bubbles have been removed. Add any sprinkles at this point. Let dry for 30 min.
• Bake for 12 min at 300 degrees F.

Vanilla Raspberry Buttercream Filling

• In a stand mixer. beat butter until fluffy on med-high speed.
• Add vanilla extract, vanilla bean seeds and raspberry jam to the mixing bowl and beat together.
• Slowly add icing sugar to the bowl and mix together. Add 1 tsp of milk at the end to thin out the buttercream if needed.
• When macaron shells have cooled, pipe the filling onto the macarons and sandwich the shells together using similar sizes.
• Store in the fridge for 3 days or store in the freezer for 1 month.

• Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
• Measure your dark chocolate wafers into a heat proof bowl.
• Pour the boiled cream over the dark chocolate wafers.
• Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
• Place the mixture into the fridge until it's fully cooled.
• Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.

• Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
• Measure your white chocolate wafers into a heat proof bowl.
• Pour the hot cream over the white chocolate wafers.
• Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
• Let the white chocolate ganache sit until it's fully cooled to room temperature.
• Place the white chocolate ganache into the fridge until it's chilled (1 hour).
• Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.

• Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
• Measure your milk chocolate wafers into a heat proof bowl.
• Pour the boiled cream over the milk chocolate wafers.
• Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
• Place the mixture into the fridge until it's fully cooled.
• Microwave the ganache in 10 second intervals until you've obtained the consistency you want for piping your macarons.