Dark Chocolate and Salted Caramel Macarons
So, I wasn’t going to post this as a recipe, because you know – nothing new here; move along, folks…
But I got asked how I made these dark chocolate and salted caramel macarons a couple of times today, when I served them for tea.
It’s my standard macaron recipe; and the salted caramel I often use for secret centres in cupcakes. It’s handy to have a jar of it sitting in the fridge – it keeps for weeks and weeks.
1/4 cup water
1 cup sugar
1/3 cup butter
1/2 cup fresh cream
Sea salt crystals.
Place the sugar and water in a medium sized heavy-bottomed saucepan.
Stir over medium heat until all the sugar has dissolved.
Brush the side of the saucepan with a damp brush often to remove any sugar crystals clinging there.
Bring the mixture to the boil. Leave to boil on medium-high heat until it is a rich amber colour. Don’t stir – just swirl the saucepan occasionally. (Watch it carefully – once the colour starts to change it can rapidly go beyond “amber” , the sugar will burn and the caramel will be bitter).
Once the sugar has turned amber, add the butter and stir until it has melted completely.
(The mixture will froth up dramatically!)
Remove from the heat, wait a few seconds then add the cream. The mixture will froth up again.
Mix until smooth.
Allow to cool. Store in a jar in the fridge until needed.