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.
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).
- 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)
- 45 g mascarpone
- 30 g greek yogurt
- 20 g salted caramel sauce*
- Line a baking sheet with baking paper.
- Place ground almond, cacao and icing sugar in a food processor. Process until fine.
- Sift mixture and set aside.
- Mix caster sugar with powdered egg whites (optional).
- 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.
- Continue to beat egg wihte until it looks glossy and forms peaks.
- 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.
- 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.
- Preheat oven to 150° C (convection).
- Leave the macarons to dry for about 20-30 minutes (when you touch the macaron surface gently, it does not stick to your finger).
- Bake for about 14-15 minutes.
- Take the baking sheet out of the oven and let macaron shells cool down.
- Remove macaron shells from the baking sheet.
- Mix mascarpone and greek yogurt.
- 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.
- Sandwich with another macaron shell.
- Repeat with remaining macaron shells.
- 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)