Apple & Caramel Macarons
Create elegant macarons with perfectly crisp shells, creamy caramel filling, and a touch of sweetness from caramelized apple dices. A show-stopping treat for any occasion!
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| almond powder | 200 g |
| powdered sugar | 200 g |
| egg white | 150 g |
| sugar | 200 g |
| water | 50 g |
| sugar | 70 g |
| cream | 70 g |
| butter | 90 g |
| frozen apple dices 10X10 | 100 g |
| sugar | 30 g |
| butter | 10 g |
| rum | 1 tsp |
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Macarons
200 g almond powder - 200 g powdered sugar - 150 g egg white - 200 g sugar - 50 g water
Cook the sugar and water on low heat to 180°C. In a food processer, beat 75g of the egg white until stiff peaks form. When the sugar water reaches 121°C, add it to the beaten egg whites and continue to beat until it forms a shiny merengue. Sieve the almond powder and powdered sugar, and mix it with the other 75g of egg whites. Then fold it into the merengue. Pipe the macarons onto a baking sheet, and bake at 165°C in a preheated oven for 20 minutes.
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Caramel filling
70 g sugar - 70 g cream - 90 g butter
In a saucepan, heat the sugar. Stir gently until the sugar is melted. Add the cream while stirring the mixture with a wooden spoon. Cook until the cream reaches 108°C. Stop the cooking process by adding the cold, diced butter. Pour the caramel in a separate bowl, and refrigerate.
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Caramelised apple dices
100 g frozen apple dices 10X10 - 30 g sugar - 10 g butter - 1 tsp rum
Caramelise the sugar in a frying pan. Add the apple cubes and cook on low heat for 10 minutes. Add the butter and continue to cook for 2 minutes. Transfer the apple cubes onto kitchen paper and let them drain.
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Assemblage
Pipe caramel filling onto a macaron shell. Add caramelised apple dices on top, and a little bit of sea salt when desired. Close the macaron with another shell. Repeat until all shells are filled.
