Salted Butter Caramel Macaron Recipe

Salted Butter Caramel Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 20 minutes and 1 hour for the rest mixtur

Ingredients:

For the Italian Meringue

• 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g (14oz) caster sugar
• 100ml (3 fl oz)water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g (5oz) fresh egg white
• 250g (8oz) almond meal / almond flour
• 250g (8oz)icing sugar

Shell Colouring

• Pinch of yellow food colouring

Used the above ingredients to make the macaron shell.

For salted butter caramel:

• 60g (2oz) castor sugar
• 20g (¾ oz) of low-salt butter
• 100ml (3 fl oz) of heavy whipping cream

Direction:

1. First, create macarons shells based from the basic macaron recipe.
2. Then start preparing the salted butter caramel by heating the castor sugar in a stainless steel saucepan on a medium heat.
3. Cook it without stirring until the castor sugar is melted and caramelized.
4. Gradually add the low-salt butter and the cream.
5. Stir it vigorously to avoid lumps.
6. Once the mixture is smooth, keep cooking for about 5 minutes.
7. Then remove from heat.
8. Put the caramel into a bowl and let it cool.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.