Caramel Latte Macarons

There’s something about a caramel latte that just feels so autumnal to me. It’s that warm cosy caramel hit that really makes these macarons pop!

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The Caramel

You have two options when it comes to making these macarons. Either, make your own caramel (this a good option to get specific about the consistency) or buy a pot of caramel! If you do decide to buy caramel, I recommend warming it slightly as it will make it easier to pipe!

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Method:

1. Crack your egg and separate the white and the yolk

2. Whisk your egg white until it forms peaks

3. Gradually add your caster sugar and continue whisking until your egg whites form stiff peaks

4. In a separate bowl, sieve your almonds and 66g of icing sugar and mix them together

5. Add your almond mix to your egg whites

6. Add your vanilla extract and 1 tsp of espresso powder

7. Fold your mixture until it’s smooth

8. Perform macaronage (swiping your mixture up the sides of the bowl) until your mixture is runny enough that it comes off your spatula and slowly reincorporates back into the mixture

9. Pipe your mixture onto macaron mats in small circles

10. Smack your trays of macarons onto your counter a few times to remove the air bubbles

11. Leave them to set for at least 1 hour

12. At the end of the hour, heat your oven to 130c Fan

13. Bake your macarons for 18 minutes

14. Once removed, wet your countertop and move the macaron mats over to cool down

For the filling:

1. Make your buttercream by mixing together your butter, remaining espresso powder and remaining icing sugar

2. Add your buttercream to a piping bag with a small round tip

3. Add your caramel sauce to a piping bag with a small round tip

4. Remove your macaron shells from the sheet

5. Pipe a buttercream border on half of your shells

6. Fill the centre of the shell with caramel sauce

7. Add your empty shells to the top of the others

8. Serve and enjoy

Store these macarons in the fridge and they generally last about 5 days