Caramel macarons
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Guests 6 people
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Preparation 20 minutes
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Cooking 10 minutes
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Difficulty Hard
To make this recipe
Ingredients
Macaron shells
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3 egg whites
210g icing sugar
125g ground almonds
30g caster sugar
A few drops of brown food colouring
Ingredients for dressing
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50g salted Noirmoutier Grand Fermage butter
100g icing sugar
3 tbsp. single cream
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Preparation
Method for macaron shells
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Finely mix the icing sugar and powdered almonds with a food processor knife and sift over a sheet of baking paper.
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Whisk the egg whites into peaks with a spoonful of caster sugar and add the rest of the sugar.
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Then add 10 drops of brown food colouring. Mix well to achieve a smooth colour.
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Gradually sprinkle the sifted powder into the whites and mix gently with a spatula. The mixture should be smooth, shiny and should form a ribbon when falling from the spoon.
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Place a sheet of greaseproof paper on a baking tray and squeeze small domes onto the paper with a smooth piping bag.
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Preheat the oven to 150°C.
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Leave to crisp up for around 20 minutes then cook for around 10-15 minutes.
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After removing from the oven, leave to cool, then remove the macarons from the baking paper.
Method for dressing
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Make caramel with the sugar and 2 tbsp. water.
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When the caramel is nicely coloured, add the crème fraîche, then the butter.
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Leave to cool.
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Next, stick the macaron shells together with a blob of caramel.
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Now taste it!
And don't forget to grade the recipe:
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