Macarons with salt caramel- and lemon cream filling
Macarons taste delicious. Macarons can be filled with an infinite amount of flavours. Thus, there are flavours for most people. It is hardly anything more French than baking macarons. Frenchmen are skilled at making petit fours, that is, small pastries who are just a mouthful. The recipe gives about 45-55 macarons.
280 grams of blanched almond flour
370 grams of icing sugar
230 grams egg white (room tempered egg)
125 grams of sugar
Salt caramel cream – see own recipe: Salt caramel cream
Lemon cream – see own recipe: Lemon cream
Start with the filling. The above suggestions separately gives a filling for approx. 20-25 macarons.
- Mix almond flour and icing sugar together. Sift them over in a new bowl. Make sure the flour mixture is completely free of lumps.
- Whip egg white on low speed in a mixer until you have a nice foam that holds its shape.
- Now add sugar gradually while the machine runs on until you get a slightly chewy meringue. If you wish, mix in a confectionery colour; run the machine until the colour is evenly mixed.
- Stir together the flour mixture and meringue. It may be advantageous to use a balloon whip, or start with a spatula. The batter should be so fluid that it flows away from the whip when lifting it. One tip is to see that the batter is so smooth that it gives reflections from the light.
- Use a piping bag with a round tip and spray out small, fine macarons in a macaron shaped baking sheets. If you use parchment paper, create a template in the size of the macarons and draw these on the parchment paper.
- Let them now rest for approx. half hour. This is important because it forms a film on the outside that gives the nice crust.
It is important to let the macarons rest. This causes the nice and smooth crust.
Bake: In the middle of the oven. Hot air fan oven at 160 ˚C for 12-16 minutts. Try your own oven. If you bake too much, they become dry and crack. Properly baked, they should have a smooth and even surface.
Tip: If you have baked the macarons to long, and they have started to crack. Spray them immediately with water to regain moisture
Leave the macarons to rest for 20-30 minutes before spraying on filling one-half of the macron. Then put the other half of the macron over the filling. Press lightly to squeeze the filling out to the edges.
Refrigerate the macarons for 1-2 days before eating. They stay fresh in the refrigerator for up to 5 days. Macarons are suitable for freezing. Just let them lie on the kitchen counter to defrost for 15-20 minutes.
Allergy: Gluten- and lactose free. High FODMAP. This is due to the almonds.