Macarons Caramel Beurre Demi-sel
by ccarrion
Recipe from Ecole Le Nôtre
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INGREDIENTS
- 500 grams Tant pour Tant amande ; 50% amande 50% confectioner's sugar
- 100 grams Confectioners Sugar
- 200 grams Egg whites
- 150 grams Sucre semoule
- 20 grams Trablit ; Coffee extract
- 70 grams Whole milk
- 25 grams Sucre Semoule
- 60 grams Egg yolks
- 25 grams Sucre Semoule
- 180 grams Sweet butter
- 100 grams Confectioners Sugar
- 80 grams heavy cream ; Crème liquide
- 30 grams salted butter
- 2 grams Fleur de sel
INSTRUCTIONS
Grind the tant pour tant with the confectioner's sugar. Sift it. Don't touch it.
Beat the egg whites with 1/10th of the sugar (10 grams). Add the coffee extract. Mix in the rest of the sugar and let form into meringue for a few seconds.
First mix the egg whites with a big spatula. With the help of a spatula incorporate progressively the powder to the egg whites. then mix by hand (macaronner) with the pastry rasp until the mixture is soft and shiny.
Put in a piping bag (# 8 point) and press out the macarons onto a cookie sheet with cooking paper. Let the baking pan fall on the table a couple of times.
Cook at 160 centigrade for about 15 minutes, until the tops don't move when shaken.
For crème au beurre:
Boil the milk with 25 grams of sugar.
Mix the egg whites with the other 25 grams of sugar with a whisk.
Pour the milk over the yolks and heat to 82 degrees centigrade. Beat with a mixer until it reaches 30 degrees and add room temperature butter after beating it. Add in 3 parts.
Make a caramel with the sugar heating first the pan. Add the sugar little by little.
Heat the creme to 90 degrees and then add to caramel. Add the butter and the salt.
Let cool. Mix the butter cream with the salted caramel.
Form the macarons and put in refrigerator for at least 24 hours. They can be kept in the freezer for months.
NOTES
ccarrion
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (15g) | ||
| Recipe Makes: 25 Servings | ||
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| Calories: 58 | ||
| Calories from Fat: 25 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.8g | 4 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 36.6mg | 11 % | |
| Sodium 9.4mg | 0 % | |
| Potassium 5.5mg | 0 % | |
| Total Carbohydrate 8.1g | 2 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 8.1g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 58
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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