Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

These delicate macaron cookies surround silky caramel, with just a sprinkling of salt.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
45 mins
stand:
30 mins
bake:
9 mins
total:
1 hr 24 mins
Yield:
about 30 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar, and ginger; set aside.

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  • In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and food coloring.

  • Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip.* Pipe 1-1/2-inch circles 1 inch apart onto the prepared cookie sheets. Let stand for 30 minutes before baking.

  • Meanwhile, preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.

  • In a small saucepan combine caramels and cream; heat and stir over low heat until melted and smooth. Spread caramel mixture on bottoms of half of the cookies; immediately after spreading, sprinkle each with a little coarse sea salt. Top with the remaining cookies, bottom sides down.

*Tip:

If you don't have a decorating bag, spoon mixture into a large resealable plastic bag and snip a 1/2-inch hole in one corner of the bag.

To Store:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Fill as directed in Step 5.

Nutrition Facts

85 calories; fat 3g; cholesterol 1mg; saturated fat 1g; carbohydrates 12g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 2g; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 4mcg; sodium 40mg; potassium 40mg; calcium 40.4mg; iron 0.2mg.
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