The return of homemade macaroons! And a Breton recipe, moreover!
I had abandoned them since Christmas, but I come back with a delicious recipe that everyone (or almost) appreciates, that of salted butter caramel.
Of all the macaron recipes made so far, this one has the advantage of requiring only a few ingredients. On the other hand, you have to make a success of your caramel ...
Salted butter caramel cream:
- We start with the cream because it requires a cooling time -
- Heat 8cl of whole liquid cream in a saucepan. Reserve.
- Make a dry caramel in a saucepan with 100g of powdered sugar. Do not touch it until the golden color appears.
- Then cool the pan in a container of cold water to stop the cooking and add 30g of semi-salted butter and the warm liquid cream. Keep in the fridge until the cream sets.
- Mix 125g ground almonds in a food processor, add 210g icing sugar and mix again.
- Sift the powder over a sheet of baking paper.
- Whip 3 egg whites until stiff (tip: they will take better if they have been separated the day before and left at room temperature).
- Add 30g of powdered sugar several times as soon as the whisk starts to leave marks. Then finish beating at maximum speed.
- Add 3 knife points of powdered brown coloring then beat again to homogenize the color.
- Gradually sprinkle the powder (almonds + icing sugar), incorporating it into the snowy egg whites, with a generous amount (so as not to "break" the whites). The mixture obtained should be smooth, shiny and fall down, forming a ribbon.
- Pour the macaroon dough into a pastry bag fitted with a round tip.
- Make small domes 2,5cm in diameter on several sheets of baking paper (cut to the size of your baking sheet).
- Leave to crust for 30 minutes.
- Preheat the oven to 150 ° c.
- Bake each plate of macaroons for 10 minutes.
- Wait a few minutes after taking them out of the oven before taking them off. Then garnish with the salted butter caramel cream.
PS: I am thinking of adding 1 sheet of gelatin to the crème caramel the next time to make it stick better with the macaroon.
* goodbye in Breton
ionery's sugar, and mix it up again.