(Almost) successful macarons and salted caramel recipe

Turns out ninth time’s a charm when it comes to me and macarons.

I finally made a batch that were edible. No, more than that – they were actually quite lovely. They were far from the best macarons I’ve eaten, I still found the shells rather hollow, but they’re trending in the right direction. Unfortunately I’m not confident enough to post the recipe, I’ll do that once I’ve had another successful batch or two. Stay tuned.

But I will share the recipe I used for the salted caramel filling because…ummm, salted caramel!!! I only learnt of salted caramel’s existence a couple of years ago and have no idea where it came from, but dearly hope it never leaves my life. It is definitely a treat (as you can tell from the ingredients list) but perfect for the teensy portion you get wedged between a macaron.

If you’re a caramel making novice like I was, you might need a couple of attempts to work out when the liquid is hot enough to take off the heat. I had a batch crystallise on me because I left it on the heat too long. By the way, my husband the chemist used the word ‘crystallised’, I had no idea what that meant beforehand. Basically, the mixture looked like tiny crystals (fancy that) and became almost impossible to stir. Fail.

But the end result was worth waiting for. Here’s the recipe (taken from Annie Rigg’s ‘Macarons’) for salted caramel.

You’ll need –

1/3 cup caster sugar

My macarons are getting there…slowly

2 tablespoons water

1/3 cup light brown sugar

3 tablespoons unsalted butter

1/2 cup double cream

1/2 teaspoon sea salt flakes

Putting it all together –

Put the caster sugar and 2 tablespoons water in a small saucepan over low heat and let the sugar dissolve completely. Bring to the boil, then cook until the syrup turns an amber coloured caramel.

Remove from heat and add the sugar, butter and cream. Stir to dissolve, then return to the low heat and simmer for 3-4 minutes, until the caramel has thickened and will coat the back of a spoon.

Remove from the heat, add the salt, pour into a bowl and leave until completely cold and thick.

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I now have a large bowl of salted caramel left over as this recipe made far too much for my 30 macarons. Any suggestions on what to do with it?