To license this image please contact me at firstname.lastname@example.org.
As you can see, I simply can’t stop baking macarons. I am just still so thrilled that I finally learned how to make them! :) You may remember my salted caramel mocha macarons from a few weeks ago and these
guys ladies here are derived from that recipe, I just left out the chocolate and espresso and flavored the shells only with vanilla instead. The filling is the same caramel buttercream sprinkled with coarse salt that I had put into the mocha ones. Delicious!
- This recipe makes about 28 macaron shells (14 macarons).
- 200 grams powdered sugar
- 110 grams almond flour
- 90 grams egg whites (about 3 eggs)
- 1 teaspoon vanilla extract
- 25 grams granulated sugar
- ½ cup powdered sugar
- 5 tablespoons unsalted butter, softened
- 1½ tablespoons caramel sauce*
- coarse salt
- Pulse powdered sugar and almond flour in a food processor until well combined. Set aside.
- Whip egg whites and vanilla to a nice bubbly foam.
- Gradually add the granulated sugar to the egg whites, continuing to beat until you have a glossy meringue that just barely holds stiff peaks.
- Fold the almond mix into the whipped egg whites until well combined. (It'll be a sticky, very slow-flowing, thick mass).
- Using a large round tip pipe the macaron onto two baking sheets lined with parchment paper.
- If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.
- Let the macarons sit at room temperature for at least 30 minutes.
- Heat the oven to 280 degrees F.
- Bake the macarons for 15 to 20 minutes, switching positions of the baking sheets halfway through.
- Once baked, leave the macarons in the oven, turn the oven off and open the oven door. After 15 minutes, take the macarons out.
- Beat powdered sugar, butter and caramel together until you have a smooth cream.
- Match the macarons into pairs by size.
- Put a dollop of buttercream on one shell, sprinkle coarse salt on it and fit a second shell on top.
Food Photography and Styling: These were the most delicate-looking macarons that have come out of my oven so far so I wanted to give the whole set a soft and dreamy look and shot with a very wide aperture for that. As usual, I used a strobe to light the set. Most of the time I attach a large softbox but this time I didn’t. Instead, I directed the light through a doorframe to simulate the look of a window. I took some behind-the-scenes shots of the set that I will share with you next week. Stay tuned and, as always, thanks for being here! :)
Nikon D600, 105mm, f/3.2, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.