Salty caramel chips macarons - 70g bag

Made on a meringue base, the macaroon with salted caramel chips on this cookie side thanks to the added almond powder. The delicacy of its crunchy texture on the top and melting on the interior leaves the caramel with salted butter expresses. A treat for all fine gourmets and young or old gourmands.

Net weight 70g

The origins of the macaron date back to the Middle Ages; the first macarons were made in Italian monasteries, where they were eaten as treats during periods of fasting. The recipe was brought to France in the 16th century by Catherine de Medici when she married the Duke of Orléans, future King Henry II of France.

La Sablésienne makes its macarons from Spanish almond powder, sugar and egg whites. Making macarons is known to be delicate and technical. Similar to meringue, preparing the dough involves beating the egg whites until stiff, sifting the almond powder and icing sugar, and mixing these ingredients precisely to obtain the right texture. The dough is then placed on metal plates and gently baked in the oven to make crispy macaroons. Cooking must be carefully controlled to obtain the characteristic shell, smooth and slightly crunchy, with a fringed stem at the base.

The Sablésienne macaron recipe is above all its selection of ingredients, notably its almond powder, for this delicately crunchy biscuit with a tender, soft and very delicious little center. The lemon macaron is very meringue and fruity, close to the taste of the lemon tart dear to our childhood memories... The salted butter caramel macaron is distinguished by its rich taste and subtle sweetness, evoking with each bite a perfect balance between sweet and salty.