I just can’t stop making French Macarons! I always use this recipe because it’s super easy and never fails me. You know they will turn out perfectly when you see the feet starting to form in the oven. I try them with different kinds of fillings and salted Caramel is one of my favorites.
FOR THE MACARONS
1 cup confectioners’ sugar
3/4 cup almond flour
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 cup superfine sugar
Line two baking sheet with parchment paper. Set aside.
Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift the mixture and set aside.
Whisk whites with a mixer on medium speed until foamy. Add cream of tartar and whisk until soft peaks form. Add superfine sugar all at once. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth, shiny and the batter flows like lava.
Spoon the mixture into a pastry bag fitted with a medium round tip (I used wilton # 12).
Pipe small rounds with the bag perpendicular to the baking sheet. You’ll need to develop a rhythm that works for you so that your macs are similar in size. I like to count 1, 2, 3 then release pipe. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air.
Meanwhile adjust the oven rack to the middle position and preheat oven to 375 degrees.
Let stand at room temperature until the tops are no longer sticky to the touch, about 30 minutes to one hour (depends on humidity in your house).
Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 11 minutes. After each batch increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack with the parchment paper to cool completely.
Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
TO MAKE CHOCOLATE MACARONS: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
SALTED CARAMEL FILLING
1 cup granulated sugar
1 tablespoon light corn syrup
1/4 cup water
1/2 cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
1 teaspoon fine grain sea salt (or more to taste)
1 teaspoon vanilla extract
In a heavy bottom saucepan, combine the sugar and water over medium-low heat until the sugar dissolved. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, salt and vanilla extract. Transfer the caramel to a jar and cool.
Store in the refrigerator for up to three weeks!