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I get excited easily, I’ll admit. But to say that I’m excited to share this recipe with you today is a bit of an understatement. Before I get to the excitement – let me give you a little back story. I’m no stranger when it comes to French macarons. It all started with my Hot Chocolate French Macarons with Marshmallow Buttercream Frosting, then I moved onto my Holiday French Macarons with Peppermint Frosting, followed by my Classic French Macarons with Homemade Nutella Filling, S’more French Macarons and most recently Mummy Macs {Vanilla Bean French Macarons}. I absolutely adore the cookie!!! So when I went to the kitchen to develop this recipe I didn’t think I’d have too much trouble.
Evidently I went into my baking day a little too confidently. The first recipe I tried the Italian method for the first time and it was a major fail. The cookies looked more like whoopie pies… not a macaron. The second recipe I went back to my trusty French method that has treated me well in the past but didn’t have the right measurements of dark cocoa and was sorely disappointed with the results. The third recipe (nearly 12 hours later) was the winner I present to you. Perfect in every way! Just the right amount of dark chocolate that I was looking for. About this salted caramel buttercream. I have no idea how the idea popped into my head, but I couldn’t be more grateful for the moment that it did. I had originally planned on making a homemade coconut milk caramel and it was totally a bust (see people.. not everything I make in the kitchen turns out how I plan). I remembered my love of my 2-Ingredient Healthy Caramel and figured I’d give it a go in a buttercream frosting. HELLOOOOOOO Dolly. All I can say is: yes. yes. so.much.yes!
So once I had the cookie perfected, and the frosting I was more than pleased with, all that was left was a light sprinkling of Redmond Sea Salt. Put it together and what have you got? No. Not bippity boppity boo.. but it may as well have been – it was the most magical creation I’ve ever sunk my teeth into. PERFECTION!!!!!! I knew immediately I had to get rid of ALL of them. I gave some to neighbors, some to friends, and kept a couple for Steve and I. Yes, even Steve fell head over heels for these. I’m telling you – they got rave reviews like I’ve never received. If you don’t do anything else in this life (I kid. I kid) I beg you to please make these. They just may change your life like they’ve changed mine. For the better. You’re welcome.
Dark Chocolate Salted Caramel French Macarons
These Dark Chocolate Salted Caramel French Macaron’s are as tasty as they are beautiful! Dark Chocolate and Caramel are perfectly fused together between two crispy, airy layers of perfection.
Ingredients
For the macarons
- 3 egg whites room temperature
- ¼ c. white sugar
- 2 c. confectioners sugar
- 3/4 c. almond flour
- 1 tbsp. unsweetened dark cocoa I used the Cacao Barry Extra Brute Cocoa Powder 22/24%
- pinch of salt
- ¼ tsp cream of tartar
For the salted caramel buttercream frosting
- 8-10 dates pitted (I used Medjool)
- 1/4 c. water
- 1½ c. unsalted butter softened
- 5 c. powdered sugar sifted
- 2-3 tablespoons milk or cream
- Redmond Ancient Kosher Sea Salt course
Instructions
For the macarons
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Preheat oven to 300F degrees.
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Sift together almond flour, unsweetened dark cocoa and powdered sugar; removing the larger lumps of almond pieces. Discard those, you want a really fine powder mixture to create a smooth and pretty top to your cookie.
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Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 6-10 mins. Whip until they form a peak that stands upright. Fold flour/sugar mixture into the egg white mixture. Be careful, if you under mix your macarons they will be lumpy and cracked when they bake and they won’t have feet. If you over mix, your macarons will be flat and won’t have feet (the mark of a well-made macaron). A good measure is 65-75 turns of your spatula when folding.
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Transfer batter to a pastry bag. Pipe out 1-inch rounds on a baking sheet lined with a silicone baking mat or parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Let sit out for 20-30 mins. This will allow them time to dry out a bit. They should be “tacky” to the touch, but not stick to your fingertips.
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Bake for 20 mins. Meanwhile mix the buttercream.
For the salted caramel buttercream frosting
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In a high speed blender, blend together dates and water until smooth; approx 30 seconds. Set aside.
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In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed. Add blended dates & mix well. Slowly add in the powdered sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar. Add the cream. Whip on high speed for another 3-4 minutes until light, creamy, and fluffy.
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Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Sprinkle lightly with Redmond Ancient Kosher Sea Salt. Top with the other shell. Repeat until all macarons have been filled.
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