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Macaroon cookies with salted caramel filling


Makes: 12
timePrep time: 25 mins
timeTotal time:
Macaroon cookies with salted caramel filling
Recipe photograph by Maja Smend / Recipe from Eric Lanlard Chocolat (Mitchell Beazley, £18.99)

Macaroon cookies with salted caramel filling


Makes: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
315Kcal
Fat
15gr
Saturates
5gr
Carbs
41gr
Sugars
41gr
Fibre
0gr
Protein
5gr
Salt
0.2gr

Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes
Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes

Ingredients

For the coffee macaroon cookies
  • 2 medium egg whites
  • 35g golden caster sugar
  • a few drops of yellow food colouring
  • 2 drops of Camp coffee extract
  • 85g ground almonds
  • 150g golden icing sugar
  • sea salt flakes, crushed
For the chocolate macaroon cookies
  • 2 medium egg whites
  • 35g golden caster sugar
  • 85g ground almonds
  • 115g golden icing sugar
  • 15g cocoa powder
For the salted caramel filling
  • 175g salted butter
  • 150g golden caster sugar
  • 150ml double cream

Step by step

Get ahead
Make a day ahead; store in the fridge.
  1. Line 2 large baking trays with baking paper – draw 12 x 6cm diameter circles on each sheet of paper, then turn the sheets over.
  2. For the coffee macaroon cookies, beat the egg whites to stiff peaks using a hand-held electric whisk, then add the caster sugar gradually with the food colouring and coffee extract. Using a large rubber spatula, fold the ground almonds and icing sugar into the whisked whites, until you have a glossy mixture.
  3. Transfer the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12 x 6 cm diameter macaroons on to the circles drawn on one of the lined trays. Sprinkle a little crushed sea salt on top of each, then set aside for 30 minutes at room temperature – this enables a crust to form.
    Tip

    Chilling macaroon cookies allows the filling to set and the shell to soften slightly.

  4. For the chocolate macaroon cookies, whisk the egg whites and add the caster sugar gradually. Fold the ground almonds, icing sugar and cocoa into the whisked whites. Transfer the mixture to a piping bag and pipe the macaroons, as before, so you have 24 macaroons in total. Set the chocolate macaroon cookies aside for 30 minutes for a crust to form. Preheat the oven to 180°C, fan 160°C, gas 4.
  5. Bake the macaroon cookies for 15 minutes. Leave to cool on the baking trays. Meanwhile, for the filling, cut 25g of the butter into small pieces. Heat the sugar in a thick-based pan over a medium heat until it turns a dark caramel colour; stir from time to time. Take the pan off the heat and stir in the pieces of butter.
  6. In a separate pan, heat up the cream. Put the caramel back on the heat and gradually add the hot cream; allow to bubble for a few minutes.
  7. Pour the mixture into a bowl and leave to cool to room temperature.
  8. Whisk the remaining butter till pale and fluffy, then gradually whisk into the cooled salted caramel.
  9. Pipe a blob of the salted caramel filling on to 12 of the macaroon cookie halves, then sandwich with another macaroon.
  10. Chill the macaroon cookies for at least 6 hours before eating.
Chef quote
Having grown up in Brittany, I am very fond of salted caramel. It's a tasty filling for these oversized macaroons.

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