Happy New Year & Happy Macaroons (with Caramel Beurre Salé) !

6 Jan

First of all, I wanted to wish you all the best for the year coming. Hope you’ll succeed in anything you planned and hope you’ll cook wonderful dishes!

I went back home in France to spend Christmas holidays with the twins in my family. As we had a lot to deal with Christmas at home, I decided to go for making macaroons among all the dishes we had to prepare. As we are quite a big family when we gather (46 this year), I made four types of macaroons:

– lemon

– chocolate & mint

– rose

– caramel beurre salé (toffee with salted butter)

Today I’ve decided to stick to the caramel beurre salé as it was the one they most enjoyed at home! But promise, we’ll come back to the other ones soon!

Here we are…. a whole family to feed for Christmas….

The first thing I have to tell you about macaroons is: BE ORGANISED otherwise you’ll never get through it and finish with macaroon mix all over you and your kitchen but nothing on your tray!

Then, what you need is to create quite a lot of space around you then to gather all you need for preparing macaroons which means:

baking trays, baking paper or silicon matt, electric whisker, sieve, electronic scale, piping bags, nozzles (9 or 10), bowls, pan and silicon spoon or wooden spoon.

Once you have gathered all this, take the time to measure precisely each of your ingredients (after you passed them through the sieve for the flour, almond and icing sugar) then you are ready to start with macaroons.

Caramel and salted butter ingredients

  • 80g of caster sugar
  • 15cl of single cream
  • 20g of salted butter
  • Fleur de Sel or Maldon Sea Salt
  • 50g of butter at room temperature

Method for the caramel

In a pan with a deep base pour the sugar and start making a caramel. First the sugar will slowly dissolve, then become transparent then it will get a nice colouration. Once you have a nice golden brown coloration, have your cream at hand and pour it on top of the caramel pretty fast to prevent the caramel from burning. Be careful as the caramel will strongly react to the cold cream, it will splatter and boil but you have to stir it. Once the caramel is smooth again, add the butter and a pinch of Fleur de Sel or Maldon sea salt. Cook it until the caramel is getting thick enough to fill the macaroons. Taste it and add salt if necessary. Let it cool down completely.

To make sure it will hold and to get it more airy, whisk 50g of butter at room temperature and incorporate the caramel (it needs to be cool).

Pour the preparation in a piping bag and fill the macaroons shells with it straight away.

Ingredients for the Macaroon Shells

  • 30g of flour
  • 350g icing sugar
  • 212g almond powder
  • 190g egg whites
  • 90g caster sugar
  • brown coloring (or red and yellow)

Method for the Shells*

Preheat the oven to 180°c.

Start by preparing your baking trays (3), either buttered and lined with greaseproof paper or lined with a silicone matt.

Also prepare a piping bag with a plain tip.

Sift the flour and weigh it then do the same with the icing sugar, flour and almond powder. Mix them together and set aside in a bowl.

In another bowl, put the egg whites, measured precisely, and start whisking with a hand electric mixer. Add half of the caster sugar as it starts foaming. Keep whisking until it thickens then add the rest of the caster sugar when you have almost finished, you can add the colouring as well at that point. Add it little by little in order to obtain the color you want.

The whites must be shiny and firm, but be careful not to over whisk (the whites will become grainy if over whisked).

Add the dry ingredients (flour, icing sugar, almond powder, flour) to the whites and start to mix gently using a large flexible spatula. When the mixture is
smooth and there are no streaks of egg whites, stop folding and scrape the batter into the piping bag (if you are alone, it helps to put the bag in a large
glass or jug).

Pipe the batter on the prepared baking sheets in 3cm circles (about one tablespoon), evenly spaced 3cm.


Leave to rest for at least 20min (you can also leave them overnight). That step is called “croûtage” in French because the shells will crust while resting. The surface of the shells will become harder and you will feel it when gently touching the surface with your finger. This step is important because thanks to it, your shells will rise from the bottom and the surface will stay flat and neat.

Now you can bake them for 12min.The time might change depending on your oven. For the first attempt, keep a look at the shells and cook only one tray at a time on the middle shelf of the oven. The top one can burn them or give them too much coloration and the bottom one might need more time. When baking 3 at a time think about switching the trays every 4 minutes.

Once the shells are cooked, let them cool completely then remove from baking sheet**.


Theoretically, all your shells are the same but nobody’s perfect then you will first have to match the shells. Now start to assemble the shells and the filling: pipe a little drop of caramel on one shell, put the other shell on top then at the same time press and turn the top shell (about 90 to 180°). Here you are, you have completed your first macaroon. Keep doing the same for the remaining shells and put them in a container. You can keep them in your fridge for a few days but I doubt it will last that long! On the other hand don’t eat them right away because the macaroons taste even better the next day. The shells will absorb the taste of the filling and also get a little softer!



*The shells can be frozen. You just have to get them out one day before and fill them with the ganache of your choice.

**On a silicon matt, you may not have any problem to remove them except if undercooked! On greaseproof paper, sometimes they stick to it. In that case stop trying right away and boil water in a pan or boiler. Hold the bottom of your macaroons sheets on top of the steam for a few seconds. Now you can easily remove the shells.

Version Française : Les Macarons Caramel Beurre Salé

Ingrédients pour le caramel:

  • 80 g de sucre
  • 15 cl de crème liquide
  • 20 g de beurre sale
  • 1 cac de Fleur de Sel
  • 50 g de beurre à température ambiante

Méthode

Verser le sucre dans une casserole de taille moyenne à fond épais pour qu’il recouvre toute la surface. Faites chauffer à feu moyen afin de le transformer en caramel. Le sucre va se diluer et passer d’une couleur blanche transparente à une couleur dorée qui va progressivement brunir.
Ayez votre beurre et votre crème à portée de mains et dès que le caramel prend une couleur dorée profonde, versez la crème en faisant attention car le caramel peut réagir fortement si la crème est encore froide.
Remuez lentement avec une spatule et ajoutez le beurre et la Fleur de Sel. Le caramel va se détendre progressivement puis réduire. Continuez à remuer jusqu’à ce que le caramel épaississe pour prendre une consistance crémeuse.
Laissez refroidir pour éviter de faire fondre le beurre à la dernière étape.
Une fois que le caramel a refroidi, fouettez les 50 g de beurre restant dans le bol de votre Kitchen Aid puis incorporez le caramel. Le caramel va prendre une consistance plus aérienne et blanchir un peu.
Versez directement dans une poche et garnissez les macarons

Ingrédients pour les Coques:

  • 30 g de farine
  • 350 g de sucre glace
  • 212 g d’amandes en poudre
  • 190 g de blancs d’œuf
  • 90 g de sucre
  • Colorant Pâte Marron

Méthode

Préchauffez le four à 180°.

Dans un premier temps, préparez votre matériel, 3 plaques de cuisson couvertes de papier sulfurisé beurré pour mieux adhérer à la plaque ou un tapis en silicone, une poche à douille munie d’une douille 9 et une autre poche pour garnir les macarons.

Ensuite préparez les ingrédients, tamisez le sucre glace, la farine et les amandes puispesez-les et mixez-les dans un grand saladier.

Versez les blancs dans le bol de votre Kitchen Aid et battez-les à vitesse moyenne.

Lorsque les blancs commencent à mousser, ajoutez la moitié du sucre en poudre tout en continuant à battre.

Les blancs vont épaissir et prendre un aspectsoyeux. Ajouter le reste du sucre puis le colorant (préférez le colorant pâteau colorant liquide qui risque d’altérer la consistance du mix). Les blancs sont fermes et soyeux mais faites attention de ne pas trop les battre au risque de les rendre granuleux.

Versez une partie du mix sec sur les blancs et incorporez-le à l’aide d’une large spatuleen prenant soin de bien atteindre le fond du bol. Incorporez le reste du mix et une fois que les blancs sont bien incorporés, versez la préparation dans la poche.

Commencez à dresser les macarons sur les plaques en formant des coques d’environ 3 cm dediamètre (environ 1 cas/coque) en prenant soin de les espacer les unes des autres.

Laissez les coques reposer et « croûter » au moins 20 minutes si ce n’est plusieurs heures. La surface doit devenir plus mat et résister a une légère pression du doigt. Cette étape permet aux macarons de bien gonfler sans que la surface n’éclate à la cuisson.

Enfournez lesplaques pour une durée de 12 minutes puis laissez les coques refroidir avant de les détacher. La coque est cuite mais l’intérieur reste tendre.

Une fois refroidies, vous pouvez garnir les coques avec une généreuse noisette decaramel centrée sur une des coques renversée. Recouvrir d’une autre coque etpressez-la tout en donnant 1/4 de tour afin de répandre la garniture jusqu’au bord des coques.

Conservez les macarons dans une boîte hermétique et au frais.

Lesmacarons se dégustent seulement quelques heures après leur préparation afin que la garniture ait eu le temps d’infuser les coques….

Si, si, je vous assure, vous réussirez à patienter!
Vous pouvez aussi congeler les coques ou les macarons en entier.

7 Responses to “Happy New Year & Happy Macaroons (with Caramel Beurre Salé) !”

  1. Angie foodie October 18, 2011 at 1:14 pm #

    Diane! This is fantastic! I’m doing a batch of Pandan flavoured ones (not sure if you know it but it’s a flowery herb/plant from south east asia) and I’ll definitely be using your macaroon recipe! How many shells does this recipe make?

    xA

    • dthuret October 18, 2011 at 4:42 pm #

      Yes I heard about Pandan thanks to a friend of mine whith whom I have been cooking a lot. Here is her website with lots of pandan recipes!

      http://tronchedecake.blogspot.com/

Trackbacks/Pingbacks

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    […] The Caramel Beurre Salé Macaroons […]

  2. Fancy more macaroons? | Friends in the Kitchen - January 15, 2012

    […] more macaroons? If you have tried the Macaron Caramel Beurre Sale since I posted the recipe, you may want to try new fillings and new techniques such as butter […]

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