Hazelnut and Salted Caramel Macaroons

Happy Easter, everyone!

I thought I would change it up a bit on this most foodie of holidays, because I’m kind of full of Easter eggs so I don’t think I could face dealing with even more chocolate (shh, nutella doesn’t count!).

I love these little French morsels, and people genuinely go crazy for them. They look really intricate, but a few simple tips makes them simple to whip up.

1.  Make sure you whip the eggs enough! Those egg whites should be glossy and stiff, and should stay in the bowl, even when tipped upside down.
2.  Allow to dry out before cooking. You should be able to gently press your finger onto one and have it come away clean before you put them in the oven.
3. Allow to cool before removing from the baking tray/mat. They should peel off easily when cooled.

Once you've nailed that, you should be making on point little maracoons with ease. The basic recipe can also be used with a multitude of flavours, in fact, I was planning to make blueberry ones before I realised I was out of blue food dye (food blogger problems).

Makes approx 30 individual macaroons

Ingredients for the macaroons

• 50g ground almonds
• 50g hazelnuts
• 185g icing sugar
• 3 egg whites
• Pinch of salt
• 40g hazelnuts, coarsely chopped

Ingredients for the salted caramel

• 50g caster sugar
• 40g salted butter
• 75ml double cream
• Pinch of salt

Additional:

• A few tbsp of Nutella!

Method

Begin by making the macaroons. Place the ground almonds and hazelnuts in a food processor and pulse until you have a fine, sand like texture. Add in the icing sugar (no need to sift!) and process again for a few seconds to mix.

Next, separate the eggs and whip the egg whites with a pinch of salt, until thickened.

When beginning to become white/thick, slowly add in the caster sugar. You know it’s done when it’s glossy and forms stiff peaks.

You should be able to tip the bowl upside down and it should all stay in place.

Ta-da!

Gently fold the almond mixture into the egg whites.

When all incorporated it should resemble really gooey porridge (YUM!).

Spoon this into a prepared disposable piping bag (end snipped off, opened out into a large glass).

Now, I am using these awesome silicon macaroon mats that my delightful boyfriend surprised me with a few birthdays ago. There is absolutely no need to go out and buy anything like these, a baking tray covered with greaseproof paper works just as well! The main reason I like these mats is it helps me keep all the macaroon shells about the same size! 

Pipe onto whatever you are using, allowing space in between and keeping the sizes consistent.

Allow to dry out for approximately an hour in a cool place.

When ready for the oven, sprinkle half with the coarsely chopped hazelnuts (I do the chopping in the food processor).

Meanwhile, make the caramel. Heat the sugar in a non stick pan, without stirring. When beginning to darken/melt, shake the pan and remove from the heat.

When all the sugar has melted, stir in the butter (CAREFULLY!).

Heat the cream separately, place the butter/sugar mix back on the heat and slowly and CAREFULLY stir in the cream. Watch, it can spatter. Let bubble for a short while then take off the heat, pour into a clean container and cool in the fridge until at the right consistency.

Preheat the oven to 140 degrees.

Bake the macaroons in the oven for 14 minutes, one sheet at a time.

Allow to cool, then place on a wire rack.

Now, the fun part! I love this bit, I gather my filling ingredients (caramel, nutella, any leftover coarsely chopped hazelnuts) and get an assembly line going!

Turn the macaroons over..

This is the ideal bottom on the macaroons - whole, smooth, and giving the perfect 'foot' around it.

..and slather the ones topped with hazelnut (which become the top shell) with nutella, and the others (which form the bottom) with the caramel. You can sprinkle the hazelnuts in between too.

Messy, but what did you expect from me?

Sandwich together, try to pair similar sized ones together, as much as possible.

EAT!