Gluten-Free Macarons: Salted Caramel Latte

Directions

Espresso Buttercream

In a bowl of a stand mixer with the whisk attachment, whip butter until light and creamy.

Gradually add confectioners’ sugar and continue beating until combined.

Mix together vanilla extract and granulated coffee until fully dissolved, then add liquid mixture to buttercream.

Slowly add heavy cream until you reach desired texture. Use immediately or refrigerate for up to a week.

If using for macaron filling, scoop into a piping bag with a 1A tip.

Salted Caramel

Place half the sugar in a medium saucepan over low-medium heat. Stir fairly often until melted. Add in remaining sugar and continue to stir until melted.

Once sugar has reached a golden amber color, gradually add heavy cream. Be careful, as the caramel will rapidly bubble and is hotter than boiling water.

Once cream is incorporated, remove from heat and add butter. This will stop the caramel from cooking any further. Add sea salt if using and stir to combine.

If using for macaron filling, scoop into a piping bag with a 1A tip.

Caramel can be refrigerated for up to three months.

Macarons

Place almond flour, confectioners’ sugar and espresso powder in food processor and pulse until very fine. Sift twice, then set aside. Prepare a baking sheet lined with a Silpat or parchment paper (I think parchment works best).

In a stand mixer with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add in granulated sugar. Turn speed up to high and whip until egg whites form stiff, glossy peaks when you lift the whisk, about 3 more minutes. Egg whites shouldn’t move when bowl is tilted.

Pour the twice-sifted dry ingredients on top of the egg white mixture and gently fold together with a silicone spatula until combined. This step is crucial to the texture of the finished macarons.

TIP: Every few folds, drop a small amount from the spatula. If the mixture settles into the rest of the bowl within about 15 seconds, it is ready. If not, fold a few more times.

Place into a pastry bag with a circular tip (such as Wilton 1A) and pipe evenly sized circles, about 1½ inches in diameter. The circles should spread, but only slightly. TIP: Bang the pan on the countertop a few times to release air bubbles. This will prevent the macarons from cracking in the oven. Set aside pan in a safe place for 45 minutes to an hour, depending on the humidity of the room. You want the tops to dry out so the batter doesn’t stick to your finger when touched.

TIP: If you plan to use sprinkles, now is the time to gently apply them to the tops of the dried macarons before baking.

After they are dried, preheat the oven to 300° F. Bake for 12-20 minutes, checking to see that the macarons peel off the pan fairly easily and rise to form a small layer (called “feet”) on the bottoms. If the bottoms stick, continue baking.

Cool completely, then flip half the shells over and fill with Espresso Buttercream and Salted Caramel. TIP: For best results, pipe a circle of buttercream along the edge of the cookie, then lightly fill the center with Salted Caramel before topping with a second cookie.