{"id":201292,"date":"2025-04-23T20:21:02","date_gmt":"2025-04-23T20:21:02","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/miso-rum-caramel-macarons-phils-home-kitchen\/"},"modified":"2025-04-23T20:21:02","modified_gmt":"2025-04-23T20:21:02","slug":"miso-rum-caramel-macarons-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=201292","title":{"rendered":"Miso & rum caramel macarons \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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A fresh batch of macarons to incorporate a filling I enjoyed in some gorgeous chocolates recently.<\/p>\n

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The combination of miso, caramel and rum is truly fabulous: think of boozy salted caramel with attitude!<\/p>\n

I sprinkled some black and white sesame seeds on the just-piped shells.<\/p>\n

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This is a filling I need to make again: that it actually made it into the macarons is a miracle in itself!<\/p>\n<\/blockquote>\n

For speed I used caramel from a tin (and with no shame!) and froze the rest of the caramel for a later dish.<\/p>\n

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.<\/p>\n

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\n\t\t\t\tMacarons resting before baking
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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<\/a>.<\/p>\n

Recipe: miso & rum caramel macarons<\/h2>\n
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Miso and rum caramel macarons <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Macarons:<\/h5>\n