studentgastronomy:

Chocolate and Salted Caramel Macarons
So many birthdays! As a surprise for A and R’s birthdays, I baked this batch of chocolate and salted caramel macarons. They turned out less chocolate-y than I’d like, but that’s alright considering the incredible taste of the salted caramel, which was whipped with more butter than I like to think about until its texture hit that fluffiness of a buttercream. This time the feet on the shells actually rose the perfect amount while the tops stayed perfectly smooth (those that didn’t crack, that is). I think the key is letting the shells rest for a good while— at least 30 minutes to an hour— before they go into the oven.
Shell recipe adapted from Tartelette’s basic macaron recipe; salted caramel filling from Baroque Patisserie (via 52 Kitchen Adventures). 
Apr 12, 2012 / 6 notes

studentgastronomy:

Chocolate and Salted Caramel Macarons

So many birthdays! As a surprise for A and R’s birthdays, I baked this batch of chocolate and salted caramel macarons. They turned out less chocolate-y than I’d like, but that’s alright considering the incredible taste of the salted caramel, which was whipped with more butter than I like to think about until its texture hit that fluffiness of a buttercream. This time the feet on the shells actually rose the perfect amount while the tops stayed perfectly smooth (those that didn’t crack, that is). I think the key is letting the shells rest for a good while— at least 30 minutes to an hour— before they go into the oven.

Shell recipe adapted from Tartelette’s basic macaron recipe; salted caramel filling from Baroque Patisserie (via 52 Kitchen Adventures). 

(via justmacarons)

Source: studentgastronomy

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