Salted Butter Popcorn Macarons
Yep, I’m back on the macarons after a bit of an absence from the bloggosphere of late, and what better way to return than with these awesome Salted Butter Popcorn Macarons.
I can’t believe that it’s only 1 month until Christmas, and even more so, that it’s been nearly 3 months since my last post! I just don’t know where all that time went! So I’m making up for lost time with yet another macaron recipe. If you’re a regular reader of this blog you would know that my favourite flavour combo is salty sweet, and these macarons are a great version of that salty sweet combination. Salty, buttered popcorn flavour in a perfect little macaron treat – I mean really, can you get any better than that?!
Salted Butter Popcorn Macarons
– 200g pure icing sugar
– 120g almond meal
– 3 egg whites
– 1/3 cup caster sugar
– 150g white chocolate, finely chopped
– 1/4 cup thickened cream
– Buttered popcorn flavouring (such as LorAnn Oils found in specialty bake shops)
– Sea salt flakes
– Melted butter
– 1 cup salted butter popcorn
First prepare the salted butter ganache. Place the cream in a saucepan over a medium heat and bring to the boil. Pour the hot cream over the chopped chocolate in a bowl and leave to sit for a few minutes so the chocolate starts to melt. Stir the ganache until smooth. Add the buttered popcorn flavouring and sea salt flakes to taste (add a bit at a time and keep tasting until you’re happy). Set aside to cool & thicken.
To make the macaron shells, put the icing sugar and almond meal in a food processor and pulse briefly (don’t overdo it as if you do you will release the oils from the almond meal) then sieve it into a bowl discarding any large pieces that are left behind. Whip the egg whites in a large metal bowl until soft peak stage, then slowly add in the caster sugar a spoonful at a time and continue to whip until stiff peaks form.
Next add half the icing sugar and almond meal mixture to the egg whites and fold through. Add the remaining icing sugar and almond meal and continue to mix through until fully incorporated. You don’t need to be too gentle as you actually want to knock out some of the air. Keep mixing until it reaches a nice drop consistency, that all but falls back into itself. Place the mixture in a piping back with a large round tip and pipe into 4cm rounds on trays lined with baking paper. Ever so slightly tap the trays to get out any air bubbles.
Leave the macarons out at room temperature for 30-45mins to form a skin on the top. The skin is what creates the ‘foot’ of the macaron whilst cooking so this is a very important step. When the skin has formed, you should be able to see a change in the look of the surface of the macaron, and it shouldn’t be sticky to touch.
Cook the macarons in a preheated oven at 130 degrees celcius for 17-18mins. You can tell they are done if the macaron can be lifted off the baking paper easily and the base isn’t sticky. If they don’t lift off the paper then pop them back in the oven for another minute and then check again. Remove from trays and leave to cool.
Once the shells are cool match up into pairs, then pipe the ganache onto half of the shells and sandwich together.
Blitz the popcorn in a food processor until they are in small pieces. Brush the tops of the macarons with a little melted butter, and then sprinkle with the popcorn pieces. Place the macarons in the fridge overnight to set.
Let the macarons come up to room temperature before serving.