It’s National Dessert Day tomorrow (*shrugs* apparently… When’s National Naming Days Day, I wonder?), not that I need any excuse to scoff sweet things, of course – especially around this time of year. I’m already on to my second pack of Fiendish Fancies, and today I decided to make some Halloween-ish Macarons. I’ve made them a couple of times before and they’re a bit fiddily, but there are a few short cuts you can take to make the job a little easier (like buying butter cream rather than making it yourself, shh!). I mean, alright, they’re not going to win any awards or put Ladurée out of business, but they taste good – and that’s all that matters, right?
Salted Caramel Macarons
- 125g icing sugar
- 125g ground almonds
- 90g egg whites
- 110g caster sugar
- A couple of drops of orange food colouring
- Pre-made Buttercream icing
- Salted Caramel Flavoring (yep, you can buy it!)
- Melted chocolate to decorate
- Whisk together the caster sugar and egg whites to form stiff white peaks, then add the food colouring.
- Sieve the icing sugar and ground almonds into the mixture, then fold in.
- To get a perfect coin shape use a piping bag and nozzle, but you can do just as good a job with a pointed spoon and a steady hand. Pipe out onto a lined baking tray, then leave to rest for 15 minutes.
- Bake at 160° for about 10 minutes.
- Sandwich with your flavoured buttercream, drizzle with chocolate, then scoff!
I’m going to carve up my pale pumpkin this weekend (although it’s meant to be really hot here in Wales – very un-Halloween like!). Have a lovely weekend everyone! 🙂
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