Salted Caramel Macaron

INGREDIENTS

125g Fresh Cream

175g Caster Sugar

5g Maldon Sea Salt (crushed into smaller flakes)

175g Unsalted Butter (chopped into small cubes)


Step 1. MAKE THE CARAMEL: 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 and hand whisk again until the colour changes and it becomes glossy.


NOTE: The basic macaron recipe appears in my previous post.  
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.