Miso & rum caramel macarons

A fresh batch of macarons to incorporate a filling I enjoyed in some gorgeous chocolates recently.

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The combination of miso, caramel and rum is truly fabulous: think of boozy salted caramel with attitude!

I sprinkled some black and white sesame seeds on the just-piped shells.

This is a filling I need to make again: that it actually made it into the macarons is a miracle in itself!

For speed I used caramel from a tin (and with no shame!) and froze the rest of the caramel for a later dish.

This amount of filling was more than enough for 18 filled macarons (for which I used just over 44g egg whites: the amount in 1 large egg), with the extra filling being frozen to use at a later stage.

My main recipe for macarons, which gives the proportions of sugars and almonds for the amount of egg white, along with all the essential tips, can be found here.

Recipe: miso & rum caramel macarons

Miso and rum caramel macarons

Macarons:

• one batch of baked macarons (recipe)
• a few sesame seeds of any type to sprinkle over

Filling:

• 60g soft unsalted butter
• 30g icing sugar
• 1 tablespoon thick caramel (tinned is fine)
• 2 teaspoons miso paste
• 2 tablespoons dark rum
• 40g melted dark chocolate, cooled

For the filling, simply beat everything together to give a soft mixture. Chill a little if needed to firm up a bit to give a thick but spreadable or pipeable consistency.

Miso and rum caramel macarons

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip