Salted Caramel Praline Macarons #cookies #desserts

I adore salted caramel, I figure it may really be my preferred sustenance. This is really my first time I have included a salted caramel macaron formula here. I do guarantee after this post, I won't go on about these macarons any longer.

That doesn't mean I'll quit making them, they taste fabulous. Sorry in the event that I sound somewhat self-satisfied, however I think they look truly great as well.

I didn't simply need delicate, pillowy macaron shells sandwiched with caramel this time, I needed some crunch as well. What preferable approach to add smash over to utilize praline and chocolate, transforming them into Salted Caramel Praline Macarons.

Also try our recipe Mango White Chocolate Ganache Macaron

A delicious salted caramel macaron, dipped in chocolate and coated with praline.

Ingredients
For the Macaron Shells

• 200g Ground Almonds
• 200g Icing Sugar
• 50ml Water
• 175g Granulated Sugar
• 150g Egg Whites (about 3 eggs)

For the praline:

• 100g any nuts of your choice (almonds, hazelnuts, peanuts etc)
• 150g Sugar
• To decorate:
• 150g 70% Dark Chocolate

For the Caramel:

• 280g Granulated Sugar
• 130ml Double Cream
• 200g Salted Butter (diced and chilled)

Instructions
Caramel:

1. Put one third of the granulated sugar into a saucepan and place on a medium heat, when it dissolves add the next third of sugar. Once that has melted, the final batch of sugar can be added.
2. Heat the sugar until it turns a golden colour.
3. Turn the heat down to low and add the cream in small batches. Take care as the mixture will bubble up, so you will need to stir quite quickly.
4. When all of the cream has been added, take the pan off the heat and stir in the butter, this stops the caramel from cooking any further.
5. Finally use an immersion or stick blender to mix the caramel until the butter and caramel are combined.
6. Pour into a bowl, cover with cling-film and put it in the fridge to chill.
7. This caramel can be used for lots of things, a filling for Macarons, to add to the base of a banoffee pie, used as a filling in chocolate truffles or even just spread on toast or eaten with a spoon.
8. The caramel will keep in the fridge for up to two weeks.

Macarons:

1. Preheat the oven to 170C Fan and line four baking trays with baking parchment. As a guide when piping out 5cm circles.
2. Add the water and sugar to a pan and stir over a medium heat until the sugar dissolves.
3. Put half of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
4. Bring the syrup to a boil and heat until it reaches 118 degrees.
5. Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak, about 5mins.
6. Grind the ground almonds and icing sugar together in a food processor and then sift them into a clean bowl.
7. Add the remaining egg whites to this mix and beat it, until it forms a paste.
8. Add a third of the meringue to the almond paste and beat it in thoroughly.
9. Fold through the remaining meringue, ensure the ingredients are mixed thoroughly.
10. Put the macaron mix into a piping bag and pipe out 48 macarons.
11. Tap the bottom of the tray to remove any bumps or air pockets, then put the macarons in the oven for 12-14 mins per tray. Turn the trays halfway through cooking to ensure an even bake.
12. Let the cooked macarons cool completely before trying to remove them from the tray.
13. To make the praline, line a baking tray with greaseproof paper. You will spread your praline out onto this.
14. Heat the sugar in a pan until it turns liquid and golden. Stir in the nuts, working quickly to coat everything, pour the praline out onto the tray and allow it to set.
15. When the praline has set, tip it into a food processor and blitz until the praline is crushed and resembles breadcrumbs.
16. Then sandwich the macarons together with the salted caramel and place them in the fridge to chill and firm up, you want them quite cold for dipping in the chocolate, otherwise they will separate.
17. Melt the chocolate and then let it cool to around 30C, place the praline in a separate bowl. Take the macarons, dip half of them in the melted chocolate and then coat the melted chocolate with praline, place them on some baking paper to set.
18. Macarons are usually best left in the fridge for a few hours before eating, so that the shells can soften up.

Read more our recipe : Fresh Mint Lemonade

Source : https://bit.ly/2GAKlUV