Salted Caramel Macarons

Macarons:

1 1/4 cups confectioner's sugar

1 cup almond flour
3 egg whites at room temperature
3 Tb. granulated sugar
pinch of cream of tartar
caramel coloring

Caramel:

3 tablespoons corn syrup
1 1/2 cupscaster sugar
2/3 cup double or heavy cream
3/4 - 1 teaspoon rock salt or coarse sea salt
2 tablespoons unsalted butter, diced

Directions:

Macarons:

Blend the confectioner's sugar and the almond flour in a food processor. Begin to whip the egg whites in a stand mixer until they start to froth. Add a pinch of cream of tartar, and as they foam up more gradually add the granulated sugar. Beat until stiff.


Add the almond mixture to the egg white mixture and fold until the mixture begins to flow "like magma". I would say this will take about 40 - 60 turns of the spatula.

Fill pastry bag fitted with 1/4 " tip and make 1 inch mounds on cookie sheets lined with either parchment or a silpat. Let sit for at least 20 minutes. Bake in a 350 degree oven for 12 minutes.

Caramel:

Pour the glucose syrup into a large saucepan and bring it to a boil.

Slowly add the sugar, stir until dissolved and continue to cook until the sugar has started to caramelize and turn golden brown. You shouldn't touch the sugar while it is going through this process.

Meanwhile, in a separate saucepan, bring the cream and salt to a boil.

Remove the caramel from the heat and gently add the cream.

Stir over low heat until smooth.

Remove from the heat and add the diced butter.

Stir until smooth. Let it set until it is spreadable, then use it on your macarons.

**Courtesy of http://gourmetorgourmand.blogspot.com/2008/01/caramel-au-beurre-sal-macarons-salted.html