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Millionaire Macarons

Indulge in these luxurious millionaire macarons, combining crisp almond shells with rich caramel and silky chocolate ganache for a dessert that feels gourmet but is made right at home.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 200 grams Almond flour Finely ground and sifted
  • 200 grams Powdered sugar Sifted alongside the almond flour
  • 150 grams Egg whites Aged at room temperature for a few hours if possible
  • 50 grams Granulated sugar Added gradually while whipping
  • 1 pinch Salt
  • 1 small pinch Cream of tartar Optional, to stabilize the meringue
For the Caramel Filling
  • 100 grams Granulated sugar
  • 100 grams Unsalted butter
  • 100 grams Heavy cream
For the Ganache
  • 100 grams Heavy cream Heated just about to simmer
  • 200 grams Dark chocolate Chopped

Method
 

Preparation of Shells
  1. Sift the almond flour and powdered sugar together into a bowl. Do this twice to eliminate lumps.
  2. Crack open the egg whites into a clean, dry bowl. Ensure no fat or yolk contaminates the whites by wiping the bowl with vinegar or lemon juice.
  3. Whip the egg whites on medium speed until they are foamy and pale, then add the granulated sugar gradually.
  4. Continue whipping until stiff, glossy peaks form.
  5. Gently fold the sifted almond flour and powdered sugar mixture into the meringue in two or three additions.
  6. Pipe small circles of batter onto parchment-lined trays and let them sit uncovered for about 30 minutes.
Baking
  1. Preheat the oven to 150°C (300°F). Bake the shells for 15-20 minutes.
  2. Let the shells cool completely before attempting to peel them off the parchment.
Making the Caramel Filling
  1. Melt granulated sugar in a saucepan over medium heat until it turns a deep amber color.
  2. Whisk in butter until well combined and then slowly pour in heavy cream while whisking continuously.
  3. Remove from heat and let cool to room temperature.
Whipping Up the Ganache
  1. Heat heavy cream until just about to simmer and pour it over chopped dark chocolate.
  2. Let sit for one minute and then stir until smooth and glossy.
  3. Allow ganache to sit at room temperature until thickened.
Assembling Macarons
  1. Match up macaron shells by size and pipe or spoon caramel onto one shell.
  2. Add a layer of ganache on top of the caramel and gently press a second shell on top.
  3. Let assembled macarons rest in an airtight container in the fridge for 2-4 hours before serving.

Notes

Macarons improve in flavor after resting in the fridge. Serve them at room temperature for the best taste.