Wednesday, 23 July 2014

Salted Caramel Macaron

Recently Macarons have gained a huge surge of popularity in the UK and it’s no wonder. These tiny dainty macaron cookies are pretty to look at, come in an array of different flavours and colours and plus make really cute gifts.

Seeing as trying the Laduree macarons are still on my bucket list, I decided to try out the Byron Talbott Salted Caramel Macarons. The link for the recipe is here

  If you don’t know who he is, I highly recommend checking out his YouTube channel – he has loads of quick delicious recipes which are easy to follow.

What you're aiming for - The caramel filling is just a tin of
condensed milk boiled in a pan of water for around two hours 

Toasted Almonds
Tracing round circles on greaseproof paper
(helps keeping the Macarons all uniform)

Piping the Mixture
Testing to see if the outer shell had hardened
before popping them in the oven to bake

They also make cute gifts just wrapped in cellophane and
a bow

Although quite sweet, these Macarons make a delicious snack and taste even better when left to 'mature' for a day or two so you still get the soft moreish texture inside, yet a crisp shell on the outside. I hope you enjoyed this post, and have a shot at making these little cookies yourself


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