Experience the perfect blend of sweet and salty with these exquisite popcorn macarons filled with luscious salted caramel. These elegant treats are sure to impress at any gathering.
Ingredients: For Popcorn Macarons:. - 150g almond flour. - 150g powdered sugar. - 110g egg whites aged, at room temperature. - 30g granulated sugar. - 1/4 cup popcorn kernels, popped and finely ground. - Food coloring optional. For Salted Caramel Filling:. - 1 cup granulated sugar. - 6 tbsp unsalted butter. - 1/2 cup heavy cream. - 1/2 tsp sea salt.
Instructions: For Popcorn Macarons: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, beat aged egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Gently fold the almond flour mixture into the egg whites until just combined. Fold in the finely ground popcorn and food coloring if desired. Pipe small rounds of batter onto a parchment-lined baking sheet. Let them sit for about 30 minutes to form a skin. Preheat oven to 300F 150C. Bake the macarons for 15-18 minutes until they have risen and set. Let them cool completely before filling. For Salted Caramel Filling: In a saucepan, melt granulated sugar over medium heat. Stir occasionally until it turns amber in color. Add butter and stir until fully melted and incorporated. Slowly pour in heavy cream while stirring. Be cautious as the mixture will bubble up. Allow the mixture to boil for a minute, then remove from heat and stir in sea salt. Let the caramel sauce cool down before using. Assembling: Match macarons in pairs of similar sizes. Spoon or pipe a small amount of salted caramel filling onto the flat side of one macaron and sandwich it with another. Gently press the macarons together to spread the filling. Refrigerate the filled macarons for a few hours before serving to allow flavors to meld. Enjoy your delightful Popcorn Macarons with Salted Caramel Filling!
Prep Time: 45 minutes
Cook Time: 20 minutes
Dark Rising HQ
