Creating your Macaron Tower!
Although the macaron tower might seem intimidating at first, it’s actually a simple process that can make your event truly stand out! With Emma-Jane’s Macarons, it becomes even easier— all you need is a clean aluminium cone, parchment paper (if you’re planning to eat it), and some homemade caramel. It’s that simple!
Making the Caramel
Our foolproof method for creating caramel involves adding 2 cups of sugar to 1/2 cup of water in a saucepan and stirring to combine. Once the caramel reaches a beautiful amber color, it is ready to be used. Remove from the stove and start sticking!
Tip: Be careful not to let the sugar touch the sides of the saucepan above the water line, as this can cause it to crystallize and ruin your caramel.
As the caramel cools, it will harden and stop sticking to the cone. To reheat, return it to the stove for about 3-5 minutes, or until it starts to bubble again. Repeat if necessary!
Assembling the Tower
The easiest way to assemble the macaron tower is by using the Emma-Jane’s Foodservice Macarons straight out of the freezer. Macarons are delicate once they defrost, so assembling the tower while they are still frozen helps prevent any breakages.
When assembling, be sure to wear food-grade gloves to avoid burns from the hot caramel! The caramel is very hot, so take extra care not to hurt yourself.
Dip each macaron into a generous amount of caramel and stick it to the cone. It’s as simple as that! You can assemble the tower in two ways—either facing the macarons to the front or to the side. See below for both options and decide which one you prefer!
The Finished Product!
The finished macaron tower is incredibly rewarding! Depending on the size of the cone, this process can take up to 4 hours, so make sure to plan accordingly. Store the macaron tower at room temperature. Avoid refrigerating it, as the caramel will produce moisture and could potentially melt. The Emma-Jane’s Foodservice Macarons can be stored in an airtight container for up to 30 days!
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Full Recipe
What you need…
The ratio of 4:1 cups in terms of sugar : water for the caramel. (2 cups of sugar to 1/2 a cup of Water)
Aluminium Cone
Baking/parchment paper
Emma-Jane’s Foodservice Macarons
Method:
1. Making the Caramel:
- In a saucepan, combine 2 cups of sugar and 1/2 cup of water. Stir to combine.
- Place the saucepan over medium heat and allow the sugar to dissolve.
- Continue heating until the caramel reaches a beautiful amber colour. Be patient and don’t stir once the sugar has dissolved. Keep an eye on the colour to avoid burning.
- Once the caramel has reached the desired amber hue, remove it from the stove and prepare to use it.
Tip: Try to avoid letting the sugar touch the sides of the saucepan above the water line to prevent crystallization and ruin the caramel.
2. Assembling the Macaron Tower:
- For the easiest assembly, use Emma-Jane’s Foodservice Macarons straight from the freezer. Frozen macarons are more stable and less prone to breakage when assembling the tower.
- Before starting, wear food-grade gloves to prevent burns when dipping the macarons into the hot caramel.
- Dip each macaron into a generous amount of caramel, ensuring it’s fully coated, and stick it to the cone.
- Repeat this process, attaching each macaron in either a front-facing or side-facing manner, depending on your preference
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Genuine French Macarons
