Ingredients
Caramel Filling
- 2/3 cup sweetened condensed milk (200g)
- 1/4 cup packed light brown sugar (50g)
- 1/4 cup unsalted butter (56g)
- 2 Tbsp light corn syrup (30g)
- 1/2 tsp fine salt (3g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
Chocolate Ganache Filling
- 3/4 cup heavy whipping cream, room temperature (180g)
- 1 cup + 1 Tbsp dark chocolate chips (180g)
- 3 Tbsp unsalted butter, room temperature (45g)
- 1 Tbsp light corn syrup (optional) (20g)
- 1/4 tsp fine salt (2g)
Shortbread Cookie Filling and Crumble
- 1/4 cup unsalted butter, room temperature (56g)
- 1/2 cup all-purpose flour (62g)
- 2 Tbsp powdered sugar (16g)
- 1/4 tsp fine salt (2g)
French Macarons
- 110 g aged egg whites, room temperature (about 4 large egg whites)
- 1/4 tsp cream of tartar (optional)
- 110 g granulated sugar (1/2 cup + 2 tsp)
- 140 g almond flour (1 1/2 cups)
- 126 g powdered sugar (1 cup)
- Yellow gel food coloring (optional)
Garnish
- 1/4 cup dark chocolate, melted
Instructions
- Prepare Caramel Filling: In a heavy saucepan over medium heat, combine sweetened condensed milk, light brown sugar, unsalted butter, light corn syrup, and fine salt. Stir frequently until the mixture just begins to bubble and reaches approximately 212°F (100°C). Reduce heat to low and simmer, stirring often until the mixture thickens to a medium caramel color (about 5-7 minutes). Remove from heat and stir in vanilla extract. Pour into a container and let cool to room temperature. Store covered at room temperature or in the fridge for up to a week, reheating gently to workability.
- Make Chocolate Ganache Filling: Heat heavy cream in a microwave-safe bowl for 45 seconds until just bubbling. Pour dark chocolate chips into cream, ensuring they're fully submerged, and let sit for 1 minute. Stir slowly until smooth, reheating briefly if necessary. Mix in unsalted butter, optional corn syrup, and fine salt until combined. Cover with plastic wrap pressed against the surface to avoid skin formation. Let ganache cool to room temperature and thicken.
- Shortbread Cookie Filling and Crumble: Combine unsalted butter, all-purpose flour, powdered sugar, and fine salt in a bowl. Mix until crumbly. Use part to add a crumble topping to macarons and part as a filling layer between caramel and ganache.
- Prepare French Macaron Shells: Whip aged egg whites with cream of tartar (if using) until foamy. Gradually add granulated sugar and continue whipping to stiff peaks. Sift together almond flour and powdered sugar, then fold gently into the meringue along with yellow gel food coloring if desired, to create a smooth batter. Pipe rounds onto a parchment-lined baking sheet. Let shells rest until a skin forms on the surface (about 30-60 minutes). Bake in a preheated oven at 300°F (150°C) for 17-19 minutes or until feet form and shells detach easily. Cool completely before assembling.
- Assemble Macarons: Spread a layer of caramel filling on one macaron shell, then add a layer of chocolate ganache. Add a sprinkle of shortbread crumble on top if desired. Sandwich with a second macaron shell. Drizzle melted dark chocolate on top for garnish. Let assembled macarons mature in the refrigerator for at least 24 hours to develop flavor and texture before serving.
Notes
- Caramel and ganache fillings can be made up to one week in advance and stored properly.
- Use aged egg whites for best macaron meringue results.
- Let macarons mature in the fridge for at least 24 hours after assembly to ensure ideal texture and flavor fusion.
- If caramel fills separate in the fridge, gently reheat to blend before use.
- Adjust oven temperature and baking time as needed based on your oven's calibration.
- Optional additions like yellow gel food coloring add visual appeal but do not affect flavor.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Macarons
- Method: Baking
- Cuisine: French
