SALTED CARAMEL MACARONS RECIPE | How to make Macarons

Hi there! How are you doing? How's your day? So today I'm going to show you something that is probably one of my favorite recipes. It's going to be salted caramel macaroons. Macaroons? Macarons? Macaroons! I can never say this right. I don't know what to do. Guys, honestly, it's not just me who struggles with this. It's everybody. Anyway, welcome to my channel Alice's Yummy Food. Всем привет! Today we're going to be making the best recipe ever and if you watched my channel before I have made or attempted to make a really really old recipe, I'm probably going to take it off because it's embarrassing, but I have been practicing making macaroons for the last two or three weeks, literally tried about ten recipes and I finally found the one that works and the one I like and this is the one I'm going to show you today so you all can go home and make this recipe and show me your pictures because I love seeing your pictures. Okay, don't forget to subscribe to my channel. I want to reach 100,000 subscribers by the end of summer. So click that red button, click the notification bell. It's just a little bell that you need to click and then you'll be notified every time I upload a new video, which is amazing. You don't even need to do anything. It just comes straight into your inbox and you're like, voila, I've uploaded a new video. I'm not sure why I'm doing this, boys. um guys i'm in a really crazy mood today but anyway welcome to my kitchen let's get started into your food processor add your ground almonds then add icing sugar and i like to layer it just on top then add more ground almonds so this way get mixed quite nice and well and even we're going to close the lid and we're going to blitz this together until it becomes nice and fine powder This way it saves you time to sieve it, but if you don't have a food processor Don't worry. You can just sift the mixtures together into a bowl then place all your mixture into a large bowl and Make a little dip in the middle with your spatula And we're going to add our egg whites in here make sure that they're room temperature This gives you the best result then you want to mix everything together combine the egg whites with our almond mixture and just mix it together until it becomes nice sort of almondy paste just like this you can just set it aside and leave it for now next we're going to make our sugar glaze so add your water and sugar into a pan and we're going to cook this on a high heat at first until the sugar starts to melt and you can use a little wooden spatula to mix everything together just move it around make sure that everything is mixed in together you might want to use a pastry brush with some water make sure it's not caramelizing on top and the sugar is not burning and then i'm placing a thermometer or sugar thermometer whatever you have in your kitchen just to keep an eye on the temperature while the sugar is boiling we're going to add our egg whites into a stand mixer and whisk this on high speed. When the syrup reaches 115 degrees Celsius and your egg whites start to get a little frothy we then want to cook the syrup until it reaches 118 degrees and pour it over the egg whites in a slow and steady stream. You're going to whisk this for about seven minutes until you start to see stiff peaks. Then you want to stop the mix to scrape down and then whisk for extra couple of minutes and then when I also like to add vanilla extract so just add that in the middle and then whisk again and then once it's incorporated it should be done and ready. Next grab your spatula full of the meringue and fold it into the almond sugar mixture and you want to mix it until it's well combined. This actually allows the mixture to thin out a little bit before you add the rest of the mixture and doesn't get out all the air. Fold everything together by going around the bowl with a spatula and then through the middle. Continue folding until the batter gets thin enough that it drips off the spatula and falls into a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That is when you know that the batter is ready to pipe. And that's when you want to pipe it into a piping bag with a round tip. Pipe the little rounds of batter about 3.5cm in diameter, spacing them 2cm apart on the flat baking trays lined with baking parchment paper. You want to gently tap the tray on the work surface couple of times so there are no bubbles. Then leave to stand for at least 30 minutes until the skin forms on the shells. They shouldn't be sticky when you touch them. Then you want to preheat your oven to 150 degrees Celsius or 300 Fahrenheit and bake them for about 23 minutes. Times of baking might vary depending on your oven so it's completely a lot of trials. If your oven is different and they brown on one side, turn the fan down. might need to cook them for longer or shorter it completely depends on your oven and your baking environment in a pan add your water and sugar and combine it together over the low heat and stir it until the sugar has dissolved and then we're gonna add more heat and allow it to boil if you don't want the bits of sugar caramelizing just use a wet a brush and just brush it around and cook the sugar syrup until it turns into caramel this depends on your timing so just keep brushing around and watching the caramel once you're happy with the color of the caramel take it off the heat immediately then we're gonna add the cream and the mixture will start to bubble and hiss like an angry snake don't worry about it just keep whisking and it will calm down then we're going to add the butter one cube at a time and just keep whisking until it is incorporated and you have finished all your butter. You can add the salt because it's salted caramel but you can also opt out. The caramel should be nice and smooth and then put it into a jar and it will store in a fridge for a long time and you can use it any single time for any filling that you like. Guys and girls I have my recipe on my website at alice yummy food.com you'll find full ingredients and also directions on how to make this and also you'll be able to find loads of other recipes that i do for my channel and just click through click on the picture and you'll be able to see the whole video with the directions and the full recipe in english and russian languages in a bowl add double cream and then we're going to add our salted caramel i'm adding about one large tablespoon and then just a little bit more it's up to you how much you want to add then add sea salt and whisk everything together until it's nice and smooth make sure you don't over mix the cream you want it nice and light once it's mixed in i'm adding another tablespoon of salted caramel and i'm just going to swirl it around and not mix it in fully just like that so it looks nice and funky then we're going to place this into our piping bag and make sure you fill the entire bag push that inside and then i've also attached no nozzle to this one but you can if you want to start piping round circles around each macaron and then put them onto your flat surface and then fill them with salted caramel inside these are so so good honestly guys salted caramel flavor is my favorite i really really like that you can have salted caramel in the cream and inside because it does give it that extra something then top it up with your second shell and there it is voila salted caramel macarons are done it's best to have them the next day so if you put them in a fridge and leave them overnight you can decorate them as you wish i'm just adding a bit more salted caramel on top just to add the color and yeah they're super delicious very yummy and i can't stop eating them