Macaroons

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 much...lol Who isn't these days I wonder:)

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




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