Salty Caramel & Espelette Pepper Macarons

Instructions

1. 1

   Prepare the macaron shells: Pulse almond flour and powdered sugar in a food processor until fine. Sift into a large bowl.

   ~5 min
2. 2

   Whisk egg whites until foamy. Gradually add granulated sugar, whisking until stiff, glossy peaks form. This is your meringue.

   ~10 min
3. 3

   Gently fold the meringue into the almond flour mixture in three additions until a smooth, lava-like batter forms (macaronage).

   ~10 min
4. 4

   Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto baking sheets lined with parchment paper.

   ~15 min
5. 5

   Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms.

   ~45 min
6. 6

   Bake in a preheated oven at 300°F (150°C) for 12-15 minutes, until the shells have developed 'feet' and are firm to the touch.

   ~15 min
7. 7

   Let the shells cool completely on the baking sheets before peeling them off.

8. 8

   Make the caramel filling: Melt brown sugar in a saucepan over medium heat until caramelized and amber-colored.

   ~7 min
9. 9

   Slowly whisk in the heavy cream (be careful, it will bubble up). Cook until smooth.

   ~3 min
10. 10

    Remove from heat, stir in butter, salt, and Espelette pepper until combined and smooth. Let cool slightly.

    ~2 min
11. 11

    Once shells are cool and filling has thickened, pipe filling onto the flat side of one macaron shell and sandwich with another.

    ~5 min
12. 12

    Allow macarons to mature in an airtight container in the refrigerator for at least 24 hours for best flavor and texture.