Salted Caramel Pot of Gold Macarons
These St. Patrick's Day inspired macarons are a unique and festive treat, with their deep black colour, gold sprinkles, and salted caramel filling.
Servings: 16 macarons
Ingredients
Macarons
- 100 grams egg whites aged for 24-48 hours
- 52 grams granulated sugar
- 80 grams almond flour
- 160 grams powdered sugar icing sugar
- 10 grams black cocoa powder
- Gel or powder food coloring as needed
Filling & Decor
- Homemade salted caramel buttercream
- Homemade salted caramel sauce
- Gold sprinkles
- Melting chocolate
Instructions
- Sift together the almond flour, powdered sugar, and black cocoa powder into a large bowl. Set aside.
- In a separate bowl, use an electric mixer to whisk the egg whites until foamy.
- Gradually add the granulated sugar and food colouring to the egg whites while continuing to whisk, until you achieve stiff peaks.
- Gently fold the dry ingredients into the egg white mixture, using a spatula. Be careful not to over-mix.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe the batter onto the prepared baking sheet in small circles, with a line on top to create the shape of the pot of gold. Space them evenly apart.
- Tap the baking sheet gently on the counter to release any air bubbles.
- Let the macarons rest at room temperature for 30-45 minutes, until a skin forms on the surface.
- Preheat the oven to 285°F (140°C).
- Bake the macarons for 20-22 minutes, until they are fully set.
- Remove the baking sheet from the oven and let the macarons cool completely before removing them from the parchment paper or silicone mat.
- To decorate the macarons, melt some chocolate in a microwave or using a double boiler.
- Using a piping bag or a spoon, pipe or spread a small amount of melted chocolate around the rim of each macaron shell.
- Dip the chocolate-coated rim into gold sprinkles, gently pressing the sprinkles into the chocolate.
- To create pot handles, pipe small handles out of melted chocolate onto parchment paper or a silicone mat. Allow to set.
- To assemble the macarons, pair up the shells of similar size and shape.
- Pipe a small amount of salted caramel buttercream around the edge of one half of each pair to create a dam.
- Fill the centre of each macaron with salted caramel sauce.
- Gently sandwich the two halves together to create a finished macaron.
- To add the pot handles, gently press the handle into the buttercream.
- Serve and enjoy!