Here is the recipe for the scrumptious salted caramel chocolate macarons I shared on Fairchild Radio’s Modern Deborah Show with Deborah Moore.
Cantonese Macaron Recipe
The segment was conducted mainly in Cantonese and some English because I can’t always be expected to recall the right Chinese words when I need it. Luckily, Deborah, who is impressively articulate in both languages, was there to help translate where needed. I know many of her listeners enjoy being able to learn English from her show by the skillful way in which she sprinkles English words (with translations) into her speech but I think it’s also a great way for others to learn Chinese as well! Deborah’s show topics include a wide range of intriguing and easy to follow-along social interest topics like diet, travel, etiquette, music and more. See Deborah’s Weekly Guest lists here
On the Radio
We usually record the show live so it’s always a little exciting and nerve racking because you can’t really “fix” your mistakes. I really don’t know how Deborah does it five times a week! We use headsets to listen to our voices as we speak into a microphone and every now and then a technician in the sound room next to us will give a signal through the glass window to temporarily wrap things up for commercial breaks. Everything runs smoothly and it’s just another day for these consummate professionals.
Scrumptious Salted Caramel Chocolate Macarons Recipe
Now here is the recipe. It is actually a combination of two of my favourite macaron recipes. The Double Chocolate Macaron Recipe with Chocolate Ganache piped on the outside and and a dallop of Salted Caramel right in the center! YUM!
- Make chocolate infused macaron shells
- Make chocolate ganache, let it set in the fridge
- Make salted caramel, let it set in the fridge
- Once macarons have completely cooled, pipe a circle of chocolate ganache leaving the inside empty
- Pipe the caramel filling in the center
- Let it mature for 24 hours before eating.
I hope you enjoy it and don’t forget to sign up for the newsletter. I have some cool new macaron templates that I’ll be sharing only with my newsletter subscribers. Thank you so much for listening and reading everyone. I am ever so grateful!
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March 25th, 2017