I didn't get the deep, dark, salted caramel flavor in my previous attempt HERE for fear of burning it. Since then, I've made caramel twice - the first batch I burned and the second one made it to these macarons here. The flavor is very, very similar to this salted caramel ice cream. So yep, I finally got the deep, dark flavor I was looking for, but then again, I'm not so sure I can replicate it. Hehe.
I had too much caramel leftover from the macarons recipe and didn't want it to go to waste so I decided to pair it with the best chocolate recipe I have. The frosting turned out tooooo sweet so I lessened the amount of frosting per cupcake - just a little squiggle, so it doesn't become cloyingly sweet.
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.
