Salted Vanilla Caramel Macarons

Unfilled Shells

SALTED VANILLA CARAMEL MACARONS 
Ingredients
125g Fresh Pouring Cream (min 35% fat)
175g caster sugar
5g Fleur de Sel (or substitute Maldon sea salt)
175g unsalted butter (chopped into small cubes)
1 vanilla bean (seeds removed)

Step 1. MAKE THE CARAMEL: Melt the sugar over low heat until it caramelises. Heat the cream and vanilla seeds 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.

Step 2. MAKE THE MACARONS: Follow the basic recipe and make 1 quantity of macarons coloured caramel.

Step 3. FILL YOUR MACARONS

This is also my entry for Mactweets.  Salted Caramel Macarons are a favourite in our household and I think I would have been in lots of trouble had I not made them during the holidays so here they are with a vanilla twist.  The colour reminds me of autumn but the saltiness reminds me of an Australian summer at the beach! Merry Christmas and a Happy New Year to all at Mactweets.

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.