For approximately 30 macarons
150 g caster sugar
167 g whipping cream
65 g slightly salted butter
145g softened butter
Make the salted caramel the day before
Bring the whipping cream to boil.
In another pan, melt the sugar 50g per 50g until you get a very dark amber colour.
Take the pan off the heat and add the salted butter.
Stir with a spatula while adding the boiled cream little by little.
Put the pan back on low heat until it boils again and stir from time to time
Poor into a bowl
Press clingfilm over the surface
Keep in the fridge overnight
On the d-day
Soften the butter for 8 minutes in the stand mixer
Add the cream half at a time while beating
Once homogenous, put the cream in a piping bag - It’s ready to fill your macarons
Do not hesitate to try it, this filling is irresistible
Come to Mauderne's cookery classes to learn the tips and secrets about this salted caramel macarons recipe