Salted Caramel Macaron

Cook Time 1 hour 20 minutes

Servings 80

Ingredients

Macaron
750g Tant Port Tant (Half almond powder, half pure icing sugar)
75g Icing Sugar
300g Caster Sugar
300g Egg Whites
Pinch Cream of Tartar
Brown and Yellow Colour

Butterscotch Cream
300g Caster Sugar
180g Thickened Cream
225g Unsalted Butter
30g Butterscotch Schnapps
5g Sea Salt

Method

Macaron
Place tant pour tant in a food processor and bring to a fine powder.

Sieve the icing sugar.

Whisk the egg whites and the cream of tartar to a foam and start adding the caster sugar in three additions. Slowly increase the speed of whisking. Continue to whisk until a firm peak is achieved then add the colour.

Transfer to a large bowl and slowly add the tant pour tant followed by the icing sugar.

Change to a scraper and work the dough until it becomes shiny.

Pipe onto a non-stick pastry mat or lined baking tray using a 10mm plain piping tube.

Bake at 160°C for approximately 9 minutes.

Butterscotch Cream
Melt sugar in a hot saucepan adding a third at a time. When a foam appears on the surface of the sugar add the boiling cream and whisk to avoid lumps, cover until cool.

Whisk butter until light in colour and add the caramel mixture a little at a time to form a smooth consistency. Continue to whisk to aerate the buttercream.  When it has reached the desired temperature slowly add the butterscotch schnapps and salt.