Chocolate Salted Macaron

For the salted caramel ganache

Ingredients Preparation
  • 34g
  • 163g
  • 48g
    hot milk
  • 3g
    fleur de sel
  • 4g
    vanilla paste
  • 254g
  1. Caramelize the sugar.
  2. Deglaze with hot milk and cream.
  3. Pour over fleur de sel, vanilla and chocolate.
  4. Burr mix until ganache is smooth.

For the macarons

Ingredients Preparation
  • 248g
    powdered sugar
  • 3g
    egg whites
  • 106g
  • 60g
  • 247g
    egg whites
  • 93g
    Egg white powder
  • 248g
  1. Preheat oven to 320O F.
  2. Sift almond flour and powdered sugar together.
  3. Add powdered color to egg whites #1. Combine egg white mixture with flour/sugar to make a paste. Cover with plastic wrap to the surface.
  4. In a pot, bring the water and sugar to 244O F.
  5. Whip egg whites #2 with egg white powder.
  6. Slowly pour sugar water mixture into fully whipped whites.
  7. Once mixture has cooled to 122O F switch to a paddle and add in paste.
  8. Combine paste and meringue on low speed.
  9. Once ready, pipe with a number 809 round tip.
  10. After piping, allow shells to dry before baking.
  11. Bake shells at 320O F for 15-16 minutes, depending on size.

For the assembly

  1. Pair macaron shells based on size.
  2. Pipe ganache in center of shell.
  3. Gently press top shell to adhere.
  4. Let set in fridge overnight.

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