Sea salt caramel macaron

Makes 60 pieces Prep/cooking 1 hour

INGREDIENTS

Chocolate macarons 185g almond powder 185g icing sugar 30g unsweetened cocoa powder 50g water 200g caster sugar 2x75g egg whites Red food coloring Sea salt caramel 185g cream 1 vanilla pod 375g caster sugar 60g glucose 300g sea salt butter

PREPARATION

For the macarons, preheat the oven to 170°C. Mix the almond powder and icing sugar in the bowl of a mixer. Rotate for 30 seconds to refine both, and then save them in a container. In a heavy saucepan, mix water with the sugar, and then heat up over medium heat; it must reach 118119°C. Meanwhile, pour 75g of egg whites in the mixer. Watch your thermometer, and when it reaches 114°C, turn your mixer to full speed, and when the temperature reaches 118-119°C remove the pan from the heat, reduce the speed of your mixer and pour in little by little the cooked syrup. Then, when you have poured all the syrup, re-turn the mixer to high speed to cool your meringue.

Meanwhile, pour 75g of egg whites remaining on TPT and mix to get a fairly thick dough. Stop the mixer; the meringue should be smooth, shiny and pretty consistent. Then take a small amount of meringue and fold in the almond mix to relax, then add the remaining meringue and mix again. Work for a homogeneous semi-liquid consistency.

For the seal salt caramel, put the cream in a saucepan, scrape the seeds from the split vanilla pod into the cream, and drop in the empty pod. Bring to the boil, and then take off the heat immediately. Meanwhile, heat a saucepan, then add a small quantity of the sugar with the glucose and heat slowly until it forms a light caramel and the sugar crystals have dissolved. Add the remaining sugar and continue to cook, this will take about 15 minutes. Gradually add the warm cream to the caramel, mix well and take off the heat. Add the butter and leave to cool.

Using a dipping fork, dip each macaron in some tempered chocolate and ensure it is evenly coated. Tap the fork on the side of the bowl to remove any excess chocolate, leave to set and decorate.

INGREDIENTS

Almond praline 60% 400g granulated sugar 100g water 300g blanched almonds 300g raw almonds Almond Rocks 750g almond praline 60% 150g Valrhona Jivara milk

chocolate 75g Valrhona Guanaja dark

chocolate 45g cocoa butter 200g feuilletine

PREPARATION

For the praline, mix the sugar and the water together in a saucepan and caramelize. Pour the caramel onto a sheet of baking paper then allow to cool. In the meantime, roast the almonds in the oven at 170°C and allow to cool. Then grind the almonds and the caramel in a food processor cutter until a paste is obtained.

For the Almond Rocks, mix the praline with the milk chocolate and dark chocolate and melted cocoa butter, add the feuilletine and crystallize at 27°C. Pour into a frame or a tray and leave to crystallize for 3 hours before coating, then cut into 22mm x 22mm squares, and coat with dark chocolate or milk chocolate as preferred.