Salted Caramel Macarons

Salted Caramel Macarons
These cookies are delicious and are totally worth the extra time and prep that they take. You do need to plan ahead though…starting 4 days BEFORE you actually want to eat them.
Ingredients:
6 ounces powdered sugar
5 ounces superfine Almond flour
4 large eggs
1/4 teaspoon lime juice
3 1/2 ounces sugar


Directions:
1. 3 days prior to baking, separate eggs and discard the yolks. Age the egg whites by placing them uncovered in the fridge for 3 days.
2. Bring egg whites to room temperature before starting the cookies.
3. Preheat oven to 300 degrees F.
4. Line a sheet pan with a macaron template and parchment paper.
5. Sift together the powdered sugar and almond flour, set aside.
6. Add the egg whites into the bowl of an electric mixer fitted with the whisk attachment.
7. Whisk the egg whites until frothy, the add lime juice.
8. Continue to whisk and slowly add granulated sugar to the whites. They are done when they are glossy and fluffy, like shaving cream. Their peaks should curl over.
9. In 3 parts, carefully fold dry ingredients into the whites. The batter will be a thick lava that folds over onto itself.
10. Using a pastry bag, pipe batter onto macaroon circles.
11. Tap sheet pan against counter to remove all air bubbles and let batter settle a little.
12. Dry the cookies for 45 minutes before baking. They will be dry to the touch, not sticky at all.
13. Bake cookies for 8 minutes, then rotate pan and bake for an additional 6-8 minutes. Cookies will lift easily from the parchment when the are lifted from the bottom. Careful not to lift from the top of the cookies, it will come off when warm.
14. Cool Completely, fill with Salted Caramel Butter cream and dulce de leche caramel.


Salted Caramel Buttercream
Ingredients:
1 cup butter, room temperature
4 ounces cream cheese, room temperature
1-pound powdered sugar
1/2 cup dulce de leche caramel (store bought)
1/2 teaspoon sea salt
Heavy cream


Directions:
1. In bowl of electric mixer, combine butter and cream cheese until light and fluffy. Add Dulce de leche, beat until combined.
2. Add salt and powdered sugar slowly, mixing well.
3. Add 2-3 Tablespoons cream or more until you reach desired spreading consistency.
Assembling Macarons
Ingredients:
Baked Macaron cookies
Salted Caramel Buttercream
Dulce de Leche Caramel (Store bought)


To assemble:
1. Match cookies into pairs.
2. On the bottom of one cookie, pipe a small ring of buttercream.
3. Inside the ring of buttercream, pipe a small dollop of dulce de leche.
4. Gently press paired cookie together.
5. Repeat until all cookies have been paired,
6. Cover and keep in the refrigerator overnight or at least 8 hours for the cookies to achieve their best texture. Enjoy!

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