Macarons

My love affair with Paris {see here and here} includes all things sweet, especially macarons with airy meringue shells and rich filings. This past weekend, I made caramel and chocolate macarons adapted from Pierré Herme. The caramel macaron shell was perked up with coffee-flavoring and filled with gooey salted butter caramel. For the chocolate macarons, I creamed the caramel with butter to make a dense buttercream filling.

Caramel au Beurre Salé Macaron {Salted Butter Caramel Macaron} Recipe

Macaron Shell

{Adapted from this recipe}

*Replace coffee extract with espresso powder

*Omit egg yolk food coloring

Salted Butter Caramel Filling

1/4 cup light corn syrup

1 1/2 cups superfine sugar

1 tsp. sea salt

3/4 cup heavy cream

2 Tbsp. unsalted butter

Add corn syrup, sugar, and salt to a large saucepan over medium-high heat. Bring to a boil, stirring slowly until the sugar is dissolved and turns golden brown, about 10 minutes. Remove from heat, and add cream. Mixture will bubble vigorously. Continue stirring. Add butter, and stir until incorporated. Let cool. Spread onto one macaron shell, sandwich close.

Chocolate Macaron Recipe

Macaron Shell

{Adapted from same recipe}

*Replace coffee extract with cocoa powder

*Omit egg yolk food coloring

Caramel Buttercream Filling

1/2 cup salted butter caramel filling {above}

1 stick unsalted butter

Cream caramel and butter until smooth. Spread onto one macaron shell, sandwich close. Don't tell anyone you've made them; you'll eat them all before you ever leave the kitchen.