Peanut and salted caramel macarons

I’ve just tested a recipe for macarons. They worked perfectly first time, so need to share…
The recipe is from Ottolenghi. If you want a fabulous in depth discussion on macaron making… visit this page:
Pipe the mixture onto baking trays and allow to ‘skin’ or set for 15 minutes to half an hour.
Bake at 160-170C fan forced for about 12 minutes until golden and the macarons release from the tray when lifted with a palette knife. Allow to cool completely before moving.
Fill with peanut and salted dulce de leche (caramel) filling and sandwich macarons together. Allow to set for a few hours.

5 thoughts on “Peanut and salted caramel macarons

  1. Oh yum – are you going to make some of these for choir? Just came across your blog. See you Wednesday. Helen xx

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