Well, well, well, my friends, it seems like we’ve stumbled upon a delicious problem. You see, our Valentine’s Day macarons caused such a frenzy of passion and desire that we couldn’t resist the temptation to create another irresistible macaron recipe.
Yeah, you heard it right. The people spoke, and we listened. The love for our Valentine’s macarons was so intense that we had to whip up something equally spectacular. So get ready to dive headfirst into a world of pure chocolate decadence with our delicious Chocolate and Sea Salt Macarons.
Alright, let’s break down the meringue process step by step for those incredible Chocolate & Salted Caramel Macarons. Get ready for some whisking, folding, and pure meringue magic!
HOW TO MAKE SIMPLE CHOCOLATE & SEA SALT MACARONS STEP BY STEP:
Making the Meringue Shells
- Line two large baking sheets with parchment paper or silpat mats, and equip yourself with a piping bag fitted with a small round tip. We want our macarons to be perfectly shaped and ready to impress.
- In a small saucepan, heat some water over medium-high heat to create a simmering water bath. This will serve as a gentle heat source for our meringue process.
- Place a large heatproof bowl over the simmering water, ensuring that the bottom of the bowl doesn’t touch the water. We’re creating a double boiler setup here.
- Add the egg whites and granulated sugar to the bowl. Now, it’s time to whisk like there’s no tomorrow. Continuously whisk the egg whites and sugar together until the sugar has fully dissolved. This will take approximately 5 minutes of whisking dedication.
- Once the sugar has dissolved, it’s time to transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Trust me, this is where the real magic happens.
- Whip those egg whites on medium-high speed until they reach stiff peaks. We’re talking about egg whites that are beautifully fluffy and hold their shape when the whisk is lifted. See that?
- Now that we’ve achieved the stiff peaks we desire, it’s time to bring in the dry ingredients. Sift in the almond flour, powdered sugar, and cocoa powder. We want to ensure a smooth and luscious macaron shell.
- Gently fold in the dry ingredients using a spatula. Be sure to form a “J” shape as you fold, making sure to scrape all the way to the bottom of the bowl. We want to evenly mix the meringue and dry ingredients.
- As you fold, be careful not to overmix. We want to maintain the airiness and volume of the meringue. The goal is to achieve a smooth and consistent batter.
- To help deflate the meringue slightly, smush the mixture against the sides of the bowl using your spatula. Then, fold it back together, repeating this process 2-3 more times. This will ensure a better texture and consistency.
- Transfer it to the piping bag fitted with the round tip. This is where we get to showcase our piping skills and create those beautiful macaron shells on the prepared baking sheets.
- Allow them to rest
- Pop ’em in a preheated oven at 325°F and bake for 15 minutes.
Making the Filling
Alright, it’s time to take our meringue marvels to the next level with a delectable filling! Get ready to dance with cream cheese, powdered sugar, and caramel in a small bowl. Combine these heavenly ingredients and give them a good mix. We want a smooth and creamy filling that will make your taste buds sing!
- Now, grab that piping bag fitted with a small round tip and transfer the filling mixture into it. This is where we get to play pastry Picasso! Place the macarons, matched up in similar sizes, in front of you. It’s time to bring them together in sweet harmony.
- Pipe a small dollop of that delicious salted caramel filling onto one macaron shell. Don’t be shy, let that filling shine! Sprinkle a touch of flakey sea salt over the dollop, because we want that perfect balance of sweetness and saltiness. Now, gently place the second shell on top, creating a little macaron sandwich of pure bliss.
- Repeat this glorious process with the remaining macarons, creating a beautiful array of filled delights. Trust me, you’re gonna have a hard time resisting the urge to devour them all at once!
Now, here’s a little tip for those who seek ultimate macaron perfection: if you can hold off on indulging immediately, consider placing the filled macarons in an airtight container in the fridge. Let them age and develop their flavors for at least four hours, or better yet, overnight. This aging process allows the flavors to meld together and takes your macarons to a whole new level of deliciousness.
How to Serve Chocolate & Sea Salt Macarons
If you can resist the temptation to devour them immediately, give them a little aging time in the fridge. Then, bring them to room temperature and get ready to savor each and every delicate bite. These Chocolate & Salted Caramel Macarons are pure indulgence, and they’re ready to make your taste buds dance!
There you have it, my friends! We’ve filled our macarons with a dreamy cream cheese, powdered sugar, and caramel mixture, sprinkled them with flakey sea salt, and created irresistible macaron sandwiches.
LOOKIN’ FOR MORE CHOCOLATE GOODNESS:Print
For the Shell
- 90 grams egg whites (3)
- 90 grams granulated sugar (½ cup)
- 85 grams almond flour
- 70 grams powdered sugar
- 15 grams cocoa powder
For the Filling
- 40 grams whipped cream cheese
- 40 grams powdered sugar
- 30 grams caramel sauce (plus more to fill, optional)
Flake Sea Salt, optional
Make the Shell
- Line two large baking sheets with parchment paper or silpat mats. Fit a large piping bag with a small round tip (I like a Wilton #10).
- Heat a small saucepan of water over medium-high heat. Place a large heatproof bowl over the simmering water. Add the egg whites and sugar to the bowl and whisk continuously until the sugar has fully dissolved– about 5 minutes.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip the egg whites on medium-high speed (Kitchenaid #8) until the egg whites reach stiff peaks.
- Once the egg whites have reached stiff peaks, sift in the almond flour, powdered sugar, and cocoa powder.
- Gently fold in the dry ingredients, forming a “J” shape with your spatula. Make sure to scrape all the way to the bottom of the bowl so the meringue is evenly mixed.
- When all of the dry ingredients have been mixed in, gently smush the meringue against the sides of the bowl and fold it back together to deflate the meringue. Repeat the smush and fold process 2-3 more times.
- Test the batter occasionally to see if it has reached the “lava stage”. If you can draw a figure 8 with the meringue without the stream breaking, its ready to pipe. If the meringue comes off the spatula in clumps or the stream breaks while drawing the 8, deflate the batter a few more times and repeat the figure 8 test.
- When the meringue flows like lava, transfer it to the piping bag fitted with the round tip. Pipe 1.5” circles onto the silpat lined baking sheet. Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it to release any air bubbles. Drop the tray 5-6 more times, or until it looks like any large air bubbles have popped.
- Set the tray aside and allow it to rest for 20-25 minutes, or until the macarons develop a skin. The macarons are ready to bake when you can touch them without any meringue sticking to your finger.
- While the macarons rest, preheat the oven to 325F. (see notes)
- Bake the macarons one sheet at a time for 15-16 minutes, flipping the tray halfway through baking.
- The macarons are finished baking when they come off the tray easily. Allow the macarons to cool on the tray before filling.
Make the Filling
- Combine the cream cheese, powdered sugar, and caramel in a small bowl. Transfer the mixture to a piping bag fitted with a small round tip.
- Place the macarons in similar sized pairs. Pipe a small dollop of salted caramel filling on one shell. Sprinkle with flakey sea salt and place the second shell on top. Repeat with the remaining macarons.
(Optional) Place the filled macarons in an airtight container in the fridge to age for at least four hours (or preferably overnight). Bring the macarons to room temperature before serving.