Salted Caramel Hazelnut MacaroonsUser Submitted Recipe
1/2 cup hazelnuts, lightly toasted (about 2 1/2 ounces)
1/2 cup sugar
1 tablespoon all purpose flour
1 large egg white
1 teaspoon vanilla extract
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, diced
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
Large pinch of fine fleur de sel
Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes. Remove from heat. Add cream (mixture will bubble). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool completely. Can be made up to 3 days in advance as long as it is covered and kept cool.
Preheat oven to 350°F. Line 1 large cookie sheet with siplat mat. Finely grind hazelnuts in processor. Add sugar and flour; blend to powder. With machine running, add egg white and vanilla; blend to paste.
Spoon mixture into pastry bag fitted with round tip. Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart. Dip finger into water and gently press top of cookie to flatten center slightly. Bake until golden brown, about 12 minutes ) .Allow to cool for about 2 min before transferring to wire rack to cool.
Servingsno serving information available
no nutrition information available
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