Salted Caramel Praline Macarons Recipes

I love salted caramel, I think it might actually be my favourite food. I’ve used it a LOT on Patisserie Makes Perfect, this is actually the third time I have featured a salted caramel macaron recipe here. I’ve made it into sweets, used it in my Stout and Salted Caramel Opera and baked it into tarts. I even have a Pinterest group-board dedicated to Salted Caramel.

I can’t promise that this will be the last time salted caramel will feature on the blog, but I do promise after this post, I won’t go on about these macarons anymore. That doesn’t mean I’ll stop making them, they taste fantastic. Sorry if I sound a little smug, but I think they look pretty good too.

I didn’t just want soft, pillowy macaron shells sandwiched with caramel this time, I wanted some crunch too.  What better way to add crunch than to use praline and chocolate, turning them into Salted Caramel Praline Macarons.

Ingredients
For the Macaron Shells

• 200g Ground Almonds
• 200g Icing Sugar
• 50ml Water
• 175g Granulated Sugar
• 150g Egg Whites (about 3 eggs)
• 1 x Quantity of Salted Caramel

For the praline:

• 100g any nuts of your choice (almonds, hazelnuts, peanuts etc)
• 150g Sugar
• To decorate:
• 150g 70% Dark Chocolate

Instructions

• Preheat the oven to 170C Fan and line four baking trays with baking parchment. You can use these macaron sheets as a guide when piping out 5cm circles.
• Add the water and sugar to a pan and stir over a medium heat until the sugar dissolves.
• Put half of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
• Bring the syrup to a boil and heat until it reaches 118 degrees.
• Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak, about 5mins.
• Grind the ground almonds and icing sugar together in a food processor and then sift them into a clean bowl.
• Add the remaining egg whites to this mix and beat it, until it forms a paste.
• Add a third of the meringue to the almond paste and beat it in thoroughly.
• Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.
• Read more please visit : www.patisseriemakesperfect.co.uk