SALTED CARAMEL FILLING
250g Fresh Cream
350g Castor Sugar
10g ORYX desert SALT
CARAMEL MACARON SHELL
600g Sifted Tant Pour Tant - TPT (300g Almond flour with 300g Icing Sugar)
120g Egg Whites
300g Castor sugar
120g Egg Whites
MAKING YOUR FILLING:
- Chop your butter into small cubes.
- Weigh your sugar into a medium saucepan.
- Weigh your cream into a small saucepan and bring to boil, remove from heat as soon as it starts to boil.
- Commence cooking your sugar stirring occasionally to ensure that it caramelises evenly.
- When the sugar reaches a dark brown consistency remove from the heat, add your ORYX desert SALT and slowly pour in the hot cream whilst continuing to mix with a spatula.
- Let the caramel cool to around 45°C and then add the butter a few pieces at a time whilst mixing the caramel.
- Pour the caramel into a shallow container and allow to cool in the fridge.
Beat the caramel mixture until light, shiny and smooth.
MAKING YOUR MERINGUE SHELLS:
- Add the colouring to the first batch of egg whites (1) above.
- Mix the TPT with the egg whites, mixing vigorously until you have a smooth paste.
- Mix the caster sugar, water and colour, commence cooking.
- Place the egg whites in a Kitchen aid mixer with the whisk attachment.
- Once the sugar has reached 115°C commence whipping your egg whites until they reach ‘soft peak’ consistency.
- When the sugar reaches 118°C remove from the stove and pour slowly on the still mixing egg whites.
- Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.
- Using a spatula commence incorporating the meringue into the TPT and egg white batter.
- Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.
PIPING AND COOKING YOUR MERINGUE SHELLS:
- Using a plastic piping bag, pipe the shells onto a baking sheet according to the size template.
- You should stop piping before the mix reaches the outside edge of the template.
- Tap the tray gently on the side of the bench until the macaroon reaches the size of the template.
- Remove the template from beneath you baking sheet.
- Leave the macaroons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.
- Bake the macaroon shells at 145°C for 13mins.
- Once cooked, slide the paper off the tray and let the shells cool (preferably on a wire rack)
ASSEMBLING YOUR MACAROONS:
- Pull the shells from the paper gently and turn them upside down.
- Pair your Macaroon shells according to size and lay them out on your bench.
- Take your caramel out of the fridge and transfer it to a mixing bowl.
- Place the caramel over a double boiler to soften the mixture.
- Remove from the heat and whisk the caramel energetically. This will thicken the mix to a butter cream consistency (perfect for piping).
- Fill one half of your paired macaroon shells filling them generously but keeping a space of approximately 3mm from the edge of the shell.
- Pick up the macaroon filled with caramel in one hand and the empty pair in the other and close the macaroon by gently twisting the two shells together from left to right.
- Remember to let the filling spread regularly all the way to the edge of the shells.
STORING AND SERVING
Put the finished macaroons on a tray and leave them in the fridge for least 24 hours.
Prior to serving, let the macaroons return to room temperature.