Chocolate Caramel Macarons

Wow, these little gems were delish. Something very special to put in your mouth and devour. I especially liked the light airy crisp when I bit into the macaron shell followed by the thick chew of the dense chocolate ganache filling. Mmmmm, its like I am tasting them all over again.

I am honoured and privileged toady to be sharing the stunning Kelly's recipe for these macarons. Extra special was the oh so cute little noodle boxes that she packaged the macarons in and slipped the recipe in under the lid. How delightful for each guest to receive their own little macaron package.


This recipe makes approx 20 macarons

Ingredients

Macaron

1 cup pure icing sugar

¾ cup almond meal

3 egg whites

1/3 cup raw caster sugar

Ganache

1/3 cup cream

100g 70% dark chocolate, finely chopped

25g butter

Method

1. Line two oven trays with baking paper. Sift the icing sugar and almond meal into a medium bowl.

2. Beat the egg whites and a pinch of salt in the clean small bowl of an electric mixer until soft peaks form. Gradually beat in the caster sugar, beating until dissolved between additions; the mixture should be firm and shiny. Fold the egg white mixture into the almond mixture in three batches.

3. Spoon the mixture into a piping bag fitted with a 2cm plain tube. Pipe 4cm rounds about 2cms apart onto prepared trays. Tap trays gently on bench to remove air bubbles… stand for 2 hours.

4. Pre-heat the oven to 150 degrees. Bake the macarons for about 15 minutes or until dry and risen slightly. Cool on trays.

To make the Ganache

5. Bring the cream to the boil in a small saucepan; remove from the heat and add the chocolate and butter. Stir until smooth then transfer to a medium sized bowl and cool for 1 hour.

6. Spoon the ganache into a piping bag and pipe onto a macaroon. Top with another macaron.

I am sure you will love baking these as much as I loved eating them, now....

Go Get Your Bake On!