How to make perfect Salty Caramel Macarons at home

I just love love love #saltycaramel it is THE best condiment for literally anything. We can start from ice creams, chocolate, puddings, salads, cakes, frostings, drizzlings and even sometime I enjoy it with my steak - sometimes!
So, I used some of my special salty caramel recipe for this macaron. I added it into the buttercream and also inside the filling in the center of the macaron, and even further drizzled my way out till the end of this recipe. This #macaron starts with caramel and ends with it. Enjoy :)
#SaltyCaramelMacarons
⏰ Baking Time Total 2h30m - 베이킹 소요 시간
✓ Prep 20min
✓ Make 30min+
✓ Dry 1 hour+
✓ Cool 30min+
🌡 Oven Temperature & time - 오븐 온도 및 시간
✓ 150℃ 10min Unox Oven
✓ Weather 날씨 24℃ Humidity 습도 40%
● Needed Tools - 필요한 도구
- Saucepan (double boiling) 냄비
- Double boiling bowl (heat proof) 중탕볼/내열볼
- Electronic hand/stand mixer 전동 핸드/스탠드 믹서기
- Sieve 체
- Silicone Spatula 고무 주걱
- Piping bag 짤 주머니
- Piping tip (805) 깍지
- Teflon sheet 테프론 시트
- Macaron stencil 마카롱 스텐실
- Direct thermometer 온도계
- Oven pan 오븐 팬
● Ingredients - 재료
➡︎ Macaron Shell - 마카롱 꼬끄
- 74g Egg whites 달걀 흰자
- 68g White sugar 설탕
- 89g Almond powder 아몬드 파우더
- 89g Sugar powder 슈가 파우더
- Brown food coloring (wilton) 갈색 색소
- Mustard yellow food coloring (wilton) 짙은 노랑 색소
➡︎ Salty Caramel Buttercream Filling - 쏠티 카라멜 버터크림 필링
- 120g White sugar 백설탕
- 3 Egg whites 달걀 흰자
- 220g Unsalted butter 무염 버터
- 70g Salty caramel (pre-made) f쏠티 카라멜
ㄴ 25g buttercream 버터 크림용
ㄴ 35g center filling 중앙 필링용
ㄴ 10g drizzling 드리즐링용
- 5g Salt 소금
● Recipe 레시피
➡︎ Macaron Shell - 마카롱 꼬끄
✓ Prepare a large piping bag, fitted with a large round tip.
✓ Measure out all of your ingredients.
✓ Sift powdered sugar and almond flour together. Set aside.
1. Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. - Make sure the bottom of the bowl isn’t touching the simmering water. I used hot water double boiling method.
2. Once temperature reaches 40~50℃, remove from double boiler.
3. With the electronic mixer whisk mixture on high medium speed, then high speed, then highest speed (See the video for details.) for a few minutes until stiff peaks are formed.
4. You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
5. Pour powdered sugar and almond flour into stiff whites.
6. Start folding gently forming hashtag grids with a spatula.
7. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. (Watch video for macaornage)
8. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
9. Pipe as many circles that fit stencil.
10. Then bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
11. Let your trays sit for a while so the shells will dry out for 1 hour. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
12. Pre-heat the oven to 150℃. Bake for 10 minutes.
13. Remove from the oven and let the macarons cool down before proceeding with the filling.
➡︎ Salty Caramel Buttercream Filling - 쏠티 카라멜 버터크림 필링
✓ The perfect butter temperature and consistency is
it shouldn’t be hard cold, and it shouldn’t be so soft that is almost melting.
1. Put whites and sugar in the heat proof bowl.
2. Place bowl on top of a small with simmering water or a bowl of hot water.
3. Whisk whites and sugar until they reach temp 40~50℃.
4. Once you achieve that temperature, remove from heat.
5. Whip with the electronic mixer until fluffy and doubled in size. Meringue should have stiff peaks. It can take anywhere from 5-10 minutes to obtain stiff peaks.
6. Cut butter into very thin pats.
7. Start adding the butter that should be slightly softened.
8. Wait for one butter pat to be incorporated before adding the next one.
9. This whole process could take about 15 minutes. Add salt if wanted.
10.Add room temperature Salted Caramel Sauce to the Swiss Meringue Buttercream.

[@AubertKitchen]

머랭 meringue 1:58
마카로나쥬 macaronage 10:36
아롱이 arongeee 21:00 (우리 집 강아지)

[@DEXlove0609]

오랜만에 만나는동영상 반가워요~~스위스머랭 마카롱인가요? 만들어보고 싶네요^^

[@AubertKitchen]

김진희 맞아요! 스위스 머랭 마카롱입니당ㅎㅎㅎ 자주 올리고싶은데 회사 다니면서 하려니까 힘드네욥 ㅠ ㅎㅎㅎ 그래도 댓글 너무 감사합니다 🥰

[@PYsKitchen]

Delicious!! They looks so pretty too! 😁 👍

[@김형민-x8g]

영상 잘만드셨어요 잘보고갑니다

[@AubertKitchen]

김형민Moobin 감사합니다! 앞으로 더 좋은 레시피와 영상 만들어볼게요 🥰🥰 댓글 감사합니당

[@user-yb5iu7ck1m]

바로만들어서먹으면쪽득한가요?
아님숙성을해야하나요?

[@AubertKitchen]

숙성하면 버터크림이 첨가한 재료들이랑 혼합되는 휴지 기간이 있어서 더욱 일체감?있는 맛이 풍부해져요!
저는 차갑게 먹는걸 좋아해서 냉동 보관했다가 먹기 6시간 전 (철철히 계산적으로 먹습니다 저는;;) 실온에 꺼내두고 먹어요. 그럼 쉘도 쫀득하고, 버터크림도 쫀득하고 ❤️❤️

[@user-yb5iu7ck1m]

@@AubertKitchen 답글감사합니다.영상잘보고있어요😍