Something fun in salted caramel!
|Macarons adapted from How To Cook That
220 g or 1 3/4 cup icing sugar (powdered sugar)
Salted Caramel Buttercream by Cupcake Jemma
|To make Macaron Shells
Preheat oven to 320F (160 degrees Celsius)
Sift together the icing sugar and almond meal using a coarse sieve. Discard any gritty bits of almond meal that do not go through.
Beat together the egg whites and caster sugar on high speed until they are stiff enough that you can turn the bowl upside down without them falling out. Beat for an additional 2 minutes. Add the almond icing sugar mixture and fold in using a rubber spatula. Keep gently folding until the mixture looks like lava, it should have some movement but not be runny. While you are folding periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed uniformly.
Spoon into a piping bag and pipe small circles of mixture onto non-stick baking paper. Slide onto a baking tray and bang on the bench firmly several times on each side, sprinkle with raw sugar.
Place in the oven and bake until a foot has formed and the shells are crisp. This takes roughly 20 minutes, watch the video to see what you’re looking for. Try not to open the oven during the cooking process as this will cause a drop in oven temp and may make your macarons hollow.
Cool and then gently peel off the baking paper and pair similar sized shells. Fill with salted caramel buttercream!
To make Salted Caramel Buttercream
Start with 150 g butter and beat well with icing sugar (sifted). Add 3-4 tablespoons of whole milk. Mix for 3-4 minutes until light and fluffy. Add homemade salted caramel to taste. For the final assembly, drizzle on more salted caramel