Ottolenghi: The Cookbook
Salty Peanut and Caramel Macaroons
Page 247
Cuisine: French | Course Type: Cookies/Bars
(1 review)
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Recipe Reviews
Zosia from Toronto, ON
The cookie portion of this recipe is Ottolenghi's basic almond macaroon, the filling, store-bought dulce de leche with added salt and chopped peanuts. The combination would have been great if it hadn’t been so sweet. You can’t avoid the fact that the macaroons are extremely sweet, which is why it’s important that the filling isn’t. The salt and chopped peanuts helped a little but the overall effect was too much.
According to my tasters, this was a problem (though it actually wasn’t a problem to them) that was easily solved with a cold glass of milk. They would have given the recipe 5 stars.
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