My favourite macaron flavour is definitely salted caramel. It’s so addictive. I’m not alone in thinking this. I was once standing in a queue at the Pierre Hermé counter in Selfridges, and every single person in front of me got a salted caramel macaron as part of their purchases.
After cracking the art of salted caramel, and my bounty still stashed in the fridge, I thought that this lent itself perfectly to salted caramel macarons being my next bake.
This time, instead of turning to my old faithful Ottolenghi recipe, I thought I would finally try making macarons using Pierre Hermé’s italian meringue method. I gleaned the recipe off the internet. Still dithering about buying his macaron cookbook. I possess Hermé’s Larousse des Desserts, and it’s pretty intimidating.
Anyway, I followed the basic macaron recipe for the shells here, so there isn’t any extra colouring or flavouring there. I think it would definitely benefit from the addition of coffee extract for colouring and flavouring.
The original recipe states the macarons should be cooked at 180˚C, but they turned out crispy and overbaked, so for chewy macaron perfection, definitely lower the temperature to 160˚C! The filling turned out to be very buttery too so I might re-try that with different proportions of sugar, butter and cream.
Recipe updated 29th April 2014: see my post here