Ingredients
Scale
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 3 large egg whites (room temperature)
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup caramel sauce (store-bought or homemade)
- 4 ounces dark chocolate (chopped)
- ½ cup heavy cream
Instructions
- Preheat the oven to 300°F and line two baking sheets with parchment paper.
- In a medium bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
- In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while increasing the mixer speed to high. Beat until stiff peaks form and the mixture is glossy. Add the vanilla extract and mix until combined.
- Gently fold the dry ingredients into the egg white mixture in three additions, being careful not to deflate the batter.
- Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch circles onto the prepared baking sheets, leaving space between each macaron.
- Tap the baking sheets gently on the counter to release any air bubbles and let the macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Bake the macarons in the preheated oven for 15-18 minutes, rotating the baking sheets halfway through. Let them cool completely on the baking sheets.
- While the macarons cool, prepare the ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and allow to cool slightly.
- Once the macarons are cool, pair them up by size. Spread a small amount of caramel sauce on the flat side of one macaron and top with a dollop of chocolate ganache. Place the matching macaron on top to create a sandwich.
- Let the assembled macarons sit in the refrigerator for at least 24 hours to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For added flavor, try incorporating a pinch of sea salt on top of the caramel before sandwiching the macarons.
- You can experiment with flavored extracts, such as almond or hazelnut, in the macaron batter for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg