Salted Caramel Macarons
- 1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
- 4 ounces fine almond flour
- 3 egg whites, room temperature
- Pinch of salt
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1-2 drops brown gel food color
Salted Caramel Filling
- 1/2 cup unsalted butter, room temperature
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon coarse sea salt
- 4 tablespoons caramel sauce
- In a large bowl, whisk together powdered sugar and almond flour until no lumps remain.
- Combine room temperature egg whites and pinch of salt in bowl of an electric mixer.
- Whip egg whites until white and foamy.
- Slowly add in 1/4 cup granulated sugar and increase speed to high.
- Set timer for 15 minutes and let egg whites whip on high until stiff peaks form.
- Whip in 1-2 drops brown gel food color.
- Using a rubber spatula gently fold almond flour/powdered sugar mixture into whipped egg whites.
- Slowly fold and mix until batter is smooth. Batter is ready when it "melts" when drizzled on top of itself.
- Line a baking sheet with parchment paper or use a macaron baking mat.
- Fill a piping bag with batter, snip end.
- Pipe 1-inch circles onto baking sheet, leaving 1-inch space between each macaron.
- Tap baking sheet onto counter to remove air bubbles.
- Let macarons sit at room temperature 1 hour before baking.
- Preheat oven to 350°F.
- Bake macarons in a preheated oven with door slightly open.
- Bake for about 15 minutes or until they are matte looking and dry to touch. Test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again.
- Remove from oven and allow macarons to cool completely on baking sheet.
- For filling, add butter to bowl of mixer. Beat until smooth.
- Mix in powdered sugar until combined and smooth. Whip in vanilla extract.
- Pipe filling onto flat surfaces of 1/2 of macarons. Fill centers of each macaron with 1/4 teaspoon of caramel sauce.
- Sprinkle a pinch of sea salt.
- Sandwich macarons bottoms with macaron tops.
- Best if stored in an airtight container in refrigerator.
- Before serving, drizzle each macaron with caramel and sprinkle with sea salt.
Imperial Sugar Insight
Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.