Chocolate Salted Macaron

For the salted caramel ganache

Ingredients Preparation
  • 34g
    Sugar
  • 163g
    cream
  • 48g
    hot milk
  • 3g
    fleur de sel
  • 4g
    vanilla paste
  • 254g
    Cacao Barry Lactee Barry Equilibre
  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
  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.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528