Thursday, December 17, 2009


I really didn't think it was possible making these small macaroon delights in real life;) I have only been making them in polymer clay and in 1/12 scale. Now I have tried it and must say that they taste heavenly. Salted caramel macaroons. Also my favorite from Laduree. Sure there are small imperfections here and there but I will fix that in the next batch..Lol I made these for my husbands birthday tomorrow. That is if they will last that long. See under photos for the recipe I used. I also hope you all are having a great Christmas time and are not stressing too Who isn't these days I wonder:)

Decor on my table. Marie is inviting you on macaroons.


125 grams almond flour
225 grams powdered sugar
3 egg whites
25 grams of sugar
Pinch cream of tartar.
Preheat oven to 300 °F (I used 310°F to compensate for opening and closing the oven door).
Run the almond flour and powdered sugar through a food processor and sift twice.
Add the cream of tartar to the egg whites and beat at medium speed. Slowly add the granulated sugar and continue beating until the whites attain medium-peaks and are glossy.
Add your dry ingredients slowly to the meringue taking about six additions all in all. Pipe the batter to a diameter of an inch. And let rest for 30 minutes before baking.
Bake for about 11 minutes or until done, turning the sheets halfway through.

Salted caramel for macarons
1 cup sugar
3 ounces (6 tablespoons) salted butter
Additional pinch salt
1/2 cup heavy cream, at room temperature
Melt the sugar over medium heat in a saucepan where you can see the color. Whisk the sugar as it melts to ensure it heats evenly. When the sugar is a lovely dark copper color and you can smell that it smells adequately caramelized, turn off the heat, add the butter all at once, and stir it in. Then add the cream, stir to incorporate, and store in glass jars in the refrigerator.

Like I need to explain...;)

I got the recipe from this site Kitchen Musings


synnøve said...

ÅÅÅ....ditt lille snopetryne :)!!!! Det var det første jeg kom på skikkelig bergensutrykk!!!
De ser knallgode ut...du er jo like flink med ordentlig mat da Christel!!!
Kos dere i morgen også og gi Ray en bursdagsklem fra meg!!!

Christel Jensen said...

hahaha du er nå veldig vittig Synnøve:) Ja ikke slankekost dette, men nå er det jo jul og bursdag på en gang:0)

Papillon Bleu said...

Aaaaaaaaah heaven! I went to Ladurée yesterday and I have to confess that I always have a little thought for you when I get my macaroons ( my favourites are the rose ones!).
Congratulations on your cooking talents also.Don't worry about the imperfections, I am sure they were declicious!

kimsminiatures said...

They look wonderful Christel. I have been baking a bunch myself. Not even close to being done Lol
Hugs~ Kim

Sabiha Barkey said...

Hmmm...they look delicious Christel! Your blog looks also fantastic with the new lay out!
Congratulations for your husband,I hope he will have a nice birthday...somehow I figure it will work out all fine with these delicious macaroons,you have backed for him!

Paris Miniatures said...

Looooove the table!!...and this is my favorite flavour of macarons, so be thankfull I am not around;-)and congratulations, thaey look quite yummy!(made some last week, what a stressfull recipe!)

Christel Jensen said...

Thank you for comments:) I wish I could join you at Laduree Papilion Bleu. I am so happy to hear that you share some thoughts for me;) Wish I could see your macaroons Kim. Any chance that you will blog about it? Thanks Sbabia. He had a nice day. Lots of sweets:) Paris Miniatures: It is so true it is not the easiest recipes to tackle. Not everyday for sure.