Food, Sweet Treats
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Chocolate Macarons with Mascarpone Cream and Salted Caramel

chcocolate macarons

The first time I heard about that salt and sweet combo in desserts or sweets was in the 90’s sitcom “Friends” when Ross offers Phoebe a salt water taffy. Her reaction was “What the mother of crab is up with this stuff??? Oh god, is it a gum, food? What is the deal??? Oh, that’s nice… May I try the pink one?” And I was just thinking “Salt water what??? Taffy? Salty candies??? Ehhh!”. But on the other side, I was fascinated and it made me that curious that this scene stuck in my head over years. I mean I am talking about a sitcom from the 90’s and I still remember that scene! But unfortunately I never had the possibilty to try of that salt water taffy here in Germany.

chcocolate macarons

Some years ago when we were in Brittany/France I saw something similar to that said salt water taffy: Caramel au beurre salé. I saw, I bought, I ate. And what can I say? Since then I am totally addicted to salted caramel (especially in combination with chocolate). Really, I can eat it every day and at any time of the day (and you know, even for breakfast).

chcocolate macarons

5.0 from 1 reviews
Chocolate Macarons with Mascarpone Cream and Salted Caramel
 
18-20 Macarons
Ingredients
macaron shells:
  • 36 g egg white
  • 10 g caster sugar
  • 42 g ground almonds
  • 70 g icing sugar
  • 8 g cacao (high quality)
  • 1 g powdered egg whites (optional)
filling
  • 45 g mascarpone
  • 30 g greek yogurt
  • 20 g salted caramel sauce*
Instructions
  1. Line a baking sheet with baking paper.
  2. Place ground almond, cacao and icing sugar in a food processor. Process until fine.
  3. Sift mixture and set aside.
  4. Mix caster sugar with powdered egg whites (optional).
  5. Beat the egg white with salt by using an electric mixer until it starts geting foamy. While beating add caster sugar (with powderes egg whites) slowly.
  6. Continue to beat egg wihte until it looks glossy and forms peaks.
  7. Add half of the almond mixture to the meringue and fold with a spatula gently (be careful not to lose to much air, it should look a little bit lumpy), add the second half and repeat folding just until batter fall from the spatula in a smooth, flowing ribbon.
  8. Place batter in a piping bag with round (about 7-10 mm) piping tip and pipe batter into 3 cm circles onto the baking sheet, spacing circles 2-3 cm apart.
  9. Preheat oven to 150° C (convection).
  10. Leave the macarons to dry for about 20-30 minutes (when you touch the macaron surface gently, it does not stick to your finger).
  11. Bake for about 14-15 minutes.
  12. Take the baking sheet out of the oven and let macaron shells cool down.
  13. Remove macaron shells from the baking sheet.
  14. Mix mascarpone and greek yogurt.
  15. Pipe the mascarpone cream in the form of a ring on a macaron shell and put a little blob of salted caramel sauce in the center.
  16. Sandwich with another macaron shell.
  17. Repeat with remaining macaron shells.
  18. Allow macarons to rest for 1-2 hours before serving and eat them immediately, otherwise the macarons become very soft because of the moist filling.

*See the recipe for salted caramel sauce in the last post (here)
chcocolate macarons

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4 Comments

    • Viet-Huong | My blue teacup says

      I am happy you like my pictures. Thank you very much, Frances! Yeah, I also like the tableware (I “stole” some pieces from my parents :-D)

    • Viet-Huong | My blue teacup says

      Thank you so much, Sarjan! It’s such a big pleasure for me that you like my pictures 🙂
      Please let me know if you like the recipe for the salted caramel 🙂

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