Makes: 25 macarons
- 1⁄3 cup granulated sugar
- 1⁄4 cup light corn syrup
- 1⁄4 cup water
- 1⁄3 cup heavy cream
- 5 tablespoons butter, room temperature
- About 1 teaspoon flaked salt
- 6 oz. (about 1 1⁄2 cups) confectioner’s sugar
- 3 oz. (about 1 cup) sifted almond flour
- 2 tablespoons cocoa powder
- 3 oz. egg whites (from 2–3 eggs, depending on size, about 1⁄3 cup)
- 2 tablespoons granulated sugar
1. Blend the sugar, syrup, and water in a fairly wide and thick-bottomed saucepan. Bring to a boil and then simmer until the sugar syrup becomes golden brown (do not stir). Tilt the pan if necessary for even caramelization.
2. Stir in the cream (it may pop and sputter a bit, but this is normal) and then the butter. Let it cook slowly a few minutes until the caramel thickens slightly. Check the consistency of the caramel with a ball test (see instructions to the left). It should be soft, but not too runny.
3. Remove from the heat and stir in the flaked salt. Let the caramel cool completely, preferably overnight at room temperature, although if you’re in a hurry you can put it in the fridge. Don’t touch the caramel while it cools.
1. Sift the weighed confectioner’s sugar, almond flour, and cocoa together into a bowl.
2. In a clean, dry bowl (preferably stainless steel), beat the egg whites until fluffy. While beating, gradually add the granulated sugar and continue beating until the whites form stiff peaks.
3. Fold the almond flour mixture into the whites. Fold until the batter is smooth; if it is very thick and fluffy, continue folding until it loosens, but it shouldn’t be too runny either.
4. Pipe rounds about the size of a silver dollar, about 1⁄8 inch thick and as round and smooth as you can, onto two parchment-lined baking sheets. Let the batter rest for at least 45 minutes.
5. Preheat the oven to 275°F. Bake the cookies in batches on the oven’s lowest rack until the bottoms come loose from the parchment when you try lifting them, 20–25 minutes. The tops of the cookies will still be rather pale. Let the cookies cool completely on the pan.
1. Pipe the caramel on the bottom halves of the cookies. If you desire, sprinkle extra flaked salt over them before putting them together with the remaining cookies to assemble the macarons. They can be kept in the fridge for up to a week.
Reprinted with permission from Macarons, Cupcakes & Cake Pops © 2013 by Mia Öhrn, Sterling Publishing Co., Inc.