Salted Caramel Macarons

Here are some of my salted caramel macarons - always a hit in our household!

Salted Caramel 

125g Fresh Cream
175g Caster Sugar
5g Maldon Sea Salt (crushed into smaller flakes)
175g Unsalted Butter (chopped into small cubes)

Melt the sugar over low heat until it caramelises. Heat the cream in a separate saucepan until it reaches boiling point then slowly pour it into the melted sugar. Blend with a whisk and allow the caramel to cool. When it reaches 45 degrees celsius add the butter and whisk until well combined. Pour into a shallow stainless steel tray, place cling wrap on the top, to prevent a skin from forming, then cool in the fridge. When set, remove from the fridge, bring back to room temperature, sprinkle the salt on top and hand whisk again until the colour changes and it becomes glossy. To make the macarons follow my basic recipe.

If you're lucky enough to get your hands onto some Fleur de Sel substitute in lieu of Maldon sea salt. Fleur de Sel is considered to be the best salt in the world and is often used in desserts throughout France. Although, not cheap it is definitely worth the expense as it has a delicate flavour and isn't as strong as the Maldon sea salt.