Weigh out ingredients
i
You'll need powdered sugar, almond flour, brown sugar, egg whites, and vanilla paste.
Weigh out ingredients
i
For the caramel swiss meringue buttercream, you'll need egg whites, caramel sauce, sugar, salt, butter, and vanilla paste.
Make the macaron batter
ii
Make the meringue with the swiss method and sift the dry ingredients twice. Fold the dry ingredients into the meringue with a gentle macaronage technique until you can draw several figure eights without the batter breaking.
Pipe & Bake
III
Transfer the mixture to a piping bag and pipe at a perpendicular angle to fill in the circle template. Let the macarons rest for about 30-40 minutes, then bake!
Make the Caramel Sauce
IV
In a sauce pan, combine the sugar, cream of tartar, and water. Once the mixture turns amber, melt in the butter, then heavy cream and vanilla.
Make the Buttercream
V
In a double boiler, heat the egg whites, sugar, and salt. Transfer to a bowl, whisk on high speed until stiff peaks form. Cut the butter into cubes and add to the meringue a few pieces at a time. Add the vanilla and caramel sauce, and mix on low speed until fully incorporated and smooth.
Assemble
VI
Pair the macarons up. Pipe meringue on the bottom shell. Press the paired shells on top.
Enjoy!
VII
Enjoy these salted caramel macarons!