Salted butter caramel macarons (Part 1 of 2 in a series)

May 14, 2014

First attempt at making caramel and second attempt at French macarons.

I did not burn the caramel (thank goodness!) but I did not achieve the deep, dark caramel flavor I was going for either. I was too cautious about burning it that I did not let it boil long enough to get to a deep amber color. Maybe next time. But it tasted really good so all's well that ends well.

No salt was added but I did use salted butter.

As for the macarons, I used the recipe in THIS VIDEO (embedded below) but I adjusted the color and replaced the filling with the recipe below.

If you do decide to make these macarons, let me know how it goes and enjoy!

Deep, Dark Salted Butter Caramel Sauce (Sauce au Caramel au Beurre Salé)
Recipe from Smitten Kitchen, makes about 1 1/3 cups
  • 1 cup sugar
  • 3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
  • 1/2 cup plus two tablespoons heavy cream, at room temperature
Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.
In this case, use as filling for French macarons!

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