Peanut macarons with salted caramel

Peanut macarons with salted caramel

From
Bitesize Sweet
Makes
30
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
80g almond meal
40g roasted peanuts
220g icing sugar
110g eggwhite
30g caster sugar

Salted caramel filling

Quantity Ingredient
110g caster sugar
2 teaspoon glucose syrup
3 tablespoons pouring cream
60g butter, cubed and at room temperature
1/4 teaspoon fleur de sel or fine sea salt flakes

Method

  1. Line 2 baking trays with baking paper. Process the almond meal, peanuts and icing sugar in a food processor until the peanuts are finely chopped, then sift twice. Place the eggwhite in the bowl of an electric mixer and beat on medium speed until frothy, then increase the speed while gradually adding the caster sugar. Beat until stiff peaks form. Fold one-third into the almond mixture and combine well. Gently fold through the remaining eggwhite mixture; it should be glossy and thick.
  2. Transfer to a piping bag fitted with a 5 mm nozzle and pipe 3 cm circles about 3 cm apart onto the trays. Leave for 1–6 hours or until a crust forms; the macarons should no longer be sticky.
  3. Preheat the oven to 140°C. Bake the macarons for 15–18 minutes until they rise slightly. Immediately slide the macarons and paper off the trays onto wire racks to cool completely.
  4. To make the filling, place the sugar, glucose and 1½ tablespoons water in a saucepan over medium–high heat, swirling the pan (do not stir) to dissolve the sugar. Increase the heat to high, bring to the boil and cook until golden. Remove from the heat and carefully add the cream. Place over low heat, add the butter, 1 cube at a time, beating well after each addition. Mix in the salt. Leave to cool until thickened.
  5. Transfer to a piping bag fitted with a 1 cm nozzle and pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining macarons.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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