Macaron Metric/g
Almond flour 450
Powdered sugar 450
Egg whites (for the Italian meringue) 165
Egg whites  450 
Meringue powder a pinch
Granulated sugar 450
Water 112



Separate egg and let whites age for two to three days at room temperature, with no cover.

Run first stage with a paddle until smooth and scrape into a large mixing bowl.

Make Italian meringue with the last four ingredients. Cook sugar to 240 F before adding to the egg whites.

Deposit on sprayed pan liners and bake at 300 F for 13 minutes (7 minutes with damper closed and 6 minutes with damper open).


Caramel Macaron Filling

Macaron Filling Metric/g
Whipping cream 350
Sugar 350
Salt 7
Salted butter 175 
White coating 350

Heat cream to a steam.

Cook sugar to a caramel using wet method. Add cream to sugar, bring back to brief boil.

Add salt. Add chopped coating. Add butter in three additions.

Cool and pipe on to macaron shells.

Courtesy of Bennison’s Bakery, Evanston, IL