French macaroons with salted caramel may sound strange, but it does not taste salty, it just gives the caramel a slightly better taste.
125 g almond flour
175 g of honey
4 tablespoons sugar
Mix together almond flour and icing sugar. Sift the mixture and heave any large lumps. Beat egg whites until they foam and add sugar. Beat until you have a shiny meringue stiff enough that you can turn the bowl upside down without the meringue falling out. Using a spatula, stir together the meringue and almond flour mixture. Stir vigorously so that you knock the air out of the meringue. To see if the batter is finished you can hold the spatula up in the air, if the batter is stuck in the spatula it is too stiff. If the batter drips the mixture down from the spatula, it's done. Put batter in a spray bag with a round tip and spray rounds on a baking sheet.
Now the macaroons should dry. How long this takes depends very much on the weather. If it is hot it can take 30 minutes, if it is raining and cold it can take 1 hour. What is important is that you should be able to feel the top of the macro and feel that a stiff film has formed. A tip for drying to go faster is to set the oven at 150 degrees. Open the oven door and place the macaroon tray on the oven door so that the heat from the oven dries the macaroons. Once the skin is formed you can fry them. Bake at 150 degrees for approx. 12 minutes. Cool on a wire rack.
150 g sugar
75 g room temperature butter
1.5 dl hot cream
2 pinches of maldon salt
Melt the sugar in a saute pan over medium heat. The sugar will now turn into caramel. Do not stir the sugar until it has melted (then the sugar will crystallize). If you feel you need to stir, then turn the pan over instead. Once the sugar has turned into caramel, take the pan off the hot plate and add butter. Now you can touch. Put the pan back on the heat and stir until the butter has melted. The butter may not mix properly with the caramel, but don't panic, when you add the cream and stir everything will be fine.
Add cream, a little at a time. Once all the cream has been added, simmer the caramel for 3-4 minutes while stirring. Add maldon salt and season. Strain the caramel so that any hard lumps get caught up. Allow the caramel to cool completely in the refrigerator, it will then become thick.
Put in a syringe and distribute the caramel between each macaroon.
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