Name: Chocolate-Caramel Macarons
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: about 20 macarons
Cuisine: french
Ingredients: 4 ounces whole blanched almonds (about 3/4 cup); 3 tablespoons Dutch-process cocoa powder; 2 cups confectioners’ sugar; 3 large egg whites, at room temperature; Pinch kosher salt; 1/2 teaspoon pure vanilla extract; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 8 ounces bittersweet chocolate, chopped; 1/2 cup granulated sugar; 1 tablespoon corn syrup; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup heavy cream; 1/2 teaspoon pure vanilla extract; Large pinch kosher salt

Directions

Watch how to make this recipe.

Special equipment:

3 piping bags; 2 small round tips; one 1/2-inch plain tip

For the chocolate macarons: Line 2 rimmed baking sheets with parchment or silicone mats. Set aside.
Grind the almonds, cocoa powder and 1 cup of the confectioners' sugar in a food processor until the mixture is powdery and very finely ground, about 3 minutes. Sift the mixture through a fine-mesh strainer into a large bowl, then set aside any large pieces of almond that didn't go through the strainer. If you have more than 1 tablespoon of almond pieces, return them to the food processor and repeat; otherwise, discard the remaining almond pieces.
Beat the egg whites and salt in a medium bowl with an electric mixer until the mixture holds firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, 1 tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Beat in the vanilla to combine. Fold one-third of the egg white mixture into the nut mixture with a large rubber spatula until it reaches a pasty consistency. Fold in the remaining egg white mixture and continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon that can form a figure eight, 2 to 3 minutes.
Transfer the mixture to a large piping bag fitted with a 1/2-inch plain tip. Pipe forty 1 1/2-inch rounds, evenly spaced, on each of the prepared baking sheets. Pick up each baking sheet one at a time and firmly bang it on the counter 2 to 3 times to knock out any air bubbles and to help spread the batter evenly. Set aside to airdry for at least 30 minutes and up to 1 hour before baking to create a “skin.” You should be able to gently touch the macarons without any batter sticking to your finger.
For the chocolate ganache: While the macarons are resting, heat the heavy cream and butter in a small saucepan over medium-high heat. Add the chocolate to a medium heatproof bowl. Once the cream mixture is just simmering, pour it over the chocolate, then stir until completely melted and combined. Place a layer of plastic wrap directly on top of the ganache to prevent a skin from forming. Let it thicken and come to room temperature, about 1 hour.
For the caramel: Add the granulated sugar and corn syrup to a medium saucepan and place over medium heat. Cook, stirring occasionally with a rubber spatula, until the sugar is melted and has turned a deep golden brown, about 4 minutes. Reduce the heat to low and stir in the butter until smooth and combined (be careful, it will bubble up at this point). Stir in the cream, vanilla and a good pinch of salt. Stir to combine. Transfer to a bowl and let cool to room temperature, about 1 hour.
Preheat the oven to 325 degrees F.
Bake 1 sheet of macarons at a time on the middle rack, rotating the baking sheet from front to back halfway through to help them bake evenly, 18 to 20 minutes. Let the macarons cool on the baking sheet about 10 minutes, then gently remove them to a cooling rack to cool completely.
Transfer the chocolate ganache and caramel to 2 separate piping bags fitted with small round tips (about 1/4 inch).
Pipe a ring of chocolate ganache on the underside of half of the macarons, then pipe the caramel in the center of the ganache. Sandwich with the remaining macarons underside down. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.