So yesterday I made a big batch of salted caramel icing. It was just sitting in my fridge. What to do, what to do??
It's been awhile since I attempted macarons so I decided to give them another try. If you are interested in my recipe and some tips, see here. You will also find a free download for a macaron template. If you want even more macaron info, just click on "Macarons" under categories to the right of this page.
I tweaked my recipe just a bit this time. I used a fine sieve to sift the almond/powder sugar mixture before combining it with the egg whites. This resulted in smoother tops. I also baked the macarons a bit longer, about 14 minutes total, turning the pan halfway through, at approximately 320 degrees F. Keep in mind every oven is different. I use an oven thermometer to gauge my oven temperature.
Once cooled, I matched up the shells and piped a large hershey kiss size dollop of salted caramel icing onto half of them. Then I carefully sandwiched the shells with a little twist.
Goodness, I love macarons. They are almost too pretty to eat but when you do... what a delight!Remember, they are better if kept in the fridge for 24-48 hours before eating. That may be the hardest part!
I still have a bunch of salted caramel filling. I'm thinking maybe chocolate whoopie pies for the weekend...stay tuned!
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