For the last year or so, I’ve fallen into a habit of bringing a batch of salted caramel macarons with me whenever I gather with knitter friends. I’m not quite sure why I started doing this, but at this point I think it’s expected for me to show up with macarons. While planning a recent trip to NC, a couple of the knitters asked if I could teach them how to make macarons – one of them even dragged her Kitchenaid from IN to NC for the lesson. Sadly the lesson failed due to altitude and/or funky egg whites. Fortunately I brought dozens of macarons from home just in case the lesson didn’t work! Despite the failure, one of my friends from the trip asked me to share the recipe, so that she could attempt them at home.
I’ve tried a few different recipes in the last couple of years with mixed results. Then I got a copy of the Bouchon Bakery cookbook. I tried the macaron recipe in it immediately and I probably won’t ever use another recipe.
Rather than typing up the very long recipe myself, I’m going to send you to Annie’s Eats as Annie posted the Bouchon Bakery macaron recipe a while ago with complete details and lots of photos to illustrate the process.
A few details about the macarons:
- The other macaron recipes I used were very particular about warming egg whites to room temperature and even using old egg whites. These recipes also required the unbaked cookies to sit on the cookie sheets for a period of time before baking. The Bouchon Bakery recipe doesn’t require you to use old room temperature egg whites and you can bake the cookies immediately after piping!
- The linked recipe is for plain macarons. I’ve adapted the recipe to make lemon, vanilla and espresso macarons, but I make salted caramel ones most frequently. The cookies themselves aren’t really caramel flavored, but to color them and add a little flavor, I add the following to the meringue part of the batter: about a 1/2 teaspoon of instant espresso dissolved in a light splash of vanilla extract. The coffee flavor from the instant espresso is subtle enough that most people don’t notice it.
- The recipe for salted caramel filling makes about twice as much as you’ll need for a batch of macarons. You can make half a batch or you can do what I often do and use it in a batch of the salted caramel brownies from Smitten Kitchen.
- The original Bouchon Bakery recipe lists the ingredients by weight and by volume. For some unknown reason, I don’t own a digital scale, so I use the volume measurements. The Annie’s Eats recipe only lists the weights, so here are the volume measurements as well:
212 grams – 1 3/4 cups + 2 1/2 tablespoons almond flour/meal
212 grams – 1 3/4 cups + 1 tablespoon + 2 teaspoons powdered sugar
82 grams – 1/4 cup + 1 1/2 tablespoons egg whites
90 grams – 1/4 cup + 2 tablespoons egg whites
236 grams – 1 cup + 3 tablespoons granulated sugar (plus a pinch for the egg whites)
158 grams – 2/3 cup water