Ginger Macarons with Salted Caramel
Ginger macaron shells filled with salted caramel and topped with white chocolate and crushed ginger candy.
Ingredients
| 200 g | powdered sugar (for the shells) | |
| 115 g | almond flour | |
| 1 tsp | 5 ml | ground ginger |
| 120 g | egg whites | |
| 1/4 tsp | 1.3 ml | salt |
| 45 g | granulated sugar | |
| 2-3 drops | yellow food coloring | |
| 1/2 cup | 120 ml | granulated sugar (for the filling) |
| 1 tbsp | 15 ml | water |
| 3/4 tsp | 3.8 ml | unsalted butter |
| 3 tsp | 15 ml | cream |
| 3/4 tsp | 3.8 ml | sea salt |
| — | vanilla | |
| 170 g | white chocolate (for the topping) | |
| 1 tbsp | 15 ml | crushed ginger candies |
Instructions
For the filling:
- In a small bowl, combine the sugar and water and warm over medium heat. Do not stir. Let the sugar melt slowly and change color to caramel. Add the butter and cream. Mix well. Add the salt and stir again. Let it cool slightly, slowly.
For the topping:
- Melt the white chocolate. Decorate the already assembled macarons. Sprinkle with ground ginger.