Salted caramel macarons
Treat yourself with our recipe for salted butter caramel macarons.
For 30 macarons :
1. Mix 210 g of icing sugar and 125 g of almond powder in an electric mixer. Sift. Whip 3 egg whites with 30 g of caster sugar.
2. Add 10 drops of brown food colouring and mix. Sprinkle gradually the sifted icing sugar/almond powder in the whites, stirring gently with a spatula. The batter should be shiny, smooth and form a ribbon.
3. Preheat the oven to 150°C (th. 5). Using a pastry bag, pipe macarons on a baking sheet lined with parchment paper.
4. Let dry for 20 minutes, then place in the oven for 10 minutes. Let cool, then peel off the macarons.
5. Make a caramel with 100 g of caster sugar and 2 tablespoons of water. When it starts colouring, add 3 tablespoons of cream and 50 g of butter with sea salt. Let cool. Pipe the butter caramel onto one half and sandwich together.
Our baking tip: To make sure that the caramel comes up with the right texture, put the butter with the sugar from the start and stir slowly.
Photo credit: Sucré Salé
