The treasured taste of chocolate pairs marvelously with a luscious and creamy caramel filling in these magnificent and gluten-free sandwich cookies that highlight a beloved flavor combination. Pictured with our Tahini-Swirled Brownies and Chocolate–Blackberry Mousse Cakes.
Chocolate-Caramel Macarons
Serves: 17
Ingredients
- 3 large egg whites
- 2 cups confectioners’ sugar
- 1 cup sifted blanched almond meal
- 3 tablespoons natural unsweetened cocoa powder
- 1⁄8 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1⁄4 teaspoon vanilla extract
- Caramel Crème Filling (recipe follows)
- Creamy Bittersweet Chocolate Filling (recipe follows)
Instructions
- Place egg whites in a large bowl and let stand uncovered at room temperature for exactly 3 hours. (Aging egg whites in this manner is essential to creating perfect macarons.)
- Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 34 (1 1⁄2-inch) circles evenly spaced onto parchment paper. Turn parchment over.
- In the work bowl of a food processor, pulse together confectioners’ sugar, almond meal, cocoa powder, and salt until combined.
- Beat egg whites with a mixer at medium-high speed until foamy. Gradually add granulated sugar and vanilla extract, beating at high speed until stiff peaks form, 3 to 5 minutes. (Egg white mixture will be thick, creamy, and shiny.)
- Using a large rubber spatula, gently fold almond meal mixture into egg white mixture until batter easily falls from spatula in thick ribbons. Let batter stand for 15 minutes.
- Transfer batter to a pastry bag fitted with a medium round tip (Wilton #12) and pipe batter into drawn circles on prepared baking sheets. Tap baking sheets vigorously on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 1 hour before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to the finger.)
- Preheat oven to 325°.
- Bake until cookies are firm to the touch, 15 to 19 minutes. Let cool completely on baking sheets. Transfer cookies to an airtight container with layers separated with wax paper. Refrigerate until ready to fill and serve, up to 3 days.
- Place Caramel Crème Filling in a piping bag fitted with a medium round tip (Wilton #12). Pipe filling around edges of flat side of 17 cookies. Place cooled Creamy Bittersweet Chocolate Filling in a piping bag fitted with a medium round tip (Wilton #12) and pipe a button of chocolate filling to fill caramel circle. Cover each with a remaining cookie, flat side down, pushing down gently so filling will spread to edges. Serve immediately, or place in an airtight container, refrigerate, and serve within an hour.
Notes
Kitchen Tip: Don’t overwork the batter by folding too much. Batter should still be thick but fall from spatula.
Caramel Crème Filling
Serves: 1 cup
Ingredients
- 1⁄2 cup mascarpone cheese
- 1⁄2 cup dulce de leche*
Instructions
- In a medium bowl, beat together mascarpone cheese and dulce de leche with mixer at medium-high speed until combined and creamy. Use immediately, or place in a covered container, refrigerate, and use within a day.
Notes
*We used Nestle La Lechera Dulce de Leche Milk-Based Caramel.
Creamy Bittersweet Chocolate Filling
Serves: 1 cup
Ingredients
- 1 (4-ounce) bar bittersweet chocolate, finely chopped
- 1⁄4 cup heavy whipping cream
- 1⁄4 cup whole milk
- 2 tablespoons unsalted butter, softened
- 1⁄4 teaspoon vanilla extract
- 1 pinch fine sea salt
Instructions
- In a heatproof bowl, place chocolate.
- In a small saucepan, heat together cream and milk over medium-high heat until bubbles begin to form around edges of pan and mixture is steaming. Pour hot cream mixture over chocolate. Let stand for 1 minute for chocolate to melt, then stir until smooth. Stir in butter, vanilla extract, and salt.
- Before using, let ganache cool until somewhat solid. To cool ganache quickly, place bowl with ganache in a bowl of ice, and stir frequently until ganache reaches desired piping consistency.
