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Home / Chocolate Caramel Pretzel Macarons

Chocolate Caramel Pretzel Macarons

Chocolate Caramel Pretzel Macarons


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Macaron Shell
  • Chocolate Caramel Ganache
  • Final Assembly

Macaron Shell

300g (10.6oz)
300g (10.6oz)
90g (3.2oz)
40g (1.4oz)
90g (3.2oz)
40g (1.4oz)
300g (10.6oz)
75g (2.6oz)
as needed

Method of Preparation

  1. In a bowl, combine water #1 with the first amount of and whisk well to combine.
  2. In a bowl with an electric mixer, combine water #2 and the second amount of and whisk well to combine. Place on the electric mixer with the whisk attachment.
  3. Sift icing sugar and almond flour together. Add powdered color and the first mix and mix until a paste forms.
  4. Combine the granulated sugar and water #3 and cook to 118°C/244°F; pour over whipping mix #2.
  5. Whip until meringue cools to 40°C/104°F; gently add meringue to the almond mixture.
  6. Mix until smooth and shiny.
  7. Pipe macarons on a sheet tray.
  8. Bake in a convection oven on the lowest fan speed at 150°C/300°F for about 12 minutes.

Chocolate Caramel Ganache

150g (5.3oz)
15g (0.5oz)
150g (5.3oz)
24g (0.8oz)
25g (0.9oz)

Method of Preparation

  1. Combine the heavy cream and the glucose syrup and bring to a boil.
  2. Put the chocolate and into a food processor and pour the hot liquid over the chocolate.
  3. Process until completely smooth and homogeneous.
  4. Add soft butter and process until incorporated.
  5. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
  6. Allow to cool completely.
  7. Use as desired for piping.

Final Assembly

as desired

Method of Preparation

  1. Pipe Chocolate Caramel Ganache onto the flat side of one Macaron Shell.
  2. Sandwich it with another Macaron Shell and press so that the Chocolate Caramel Ganache goes to the edge of the macarons.
  3. Roll the macaron edges in chopped pretzel pieces.
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