Salted Caramel Macarons Recipe

Directions

1. Whisk egg white with sugar until stiff peaks form, using an electric whisk if possible. Fold in macaron mix until it reaches a smooth, treacle consistency.

2. Place a template under parchment paper on a baking tray. Fill a piping bag with batter, snip 1cm off the end, and pipe rounds following the guide. Keep the piping bag for later use. Tap the tray to remove air bubbles. Let macarons rest for 30 minutes until dry to the touch; ensure shells aren't tacky before baking.

3. Take a break! Do the washing up, make tea, or relax with a good book.

4. Whip 55g of very soft butter, then gently incorporate the salted caramel sauce until you achieve a caramel buttercream.

5. Fill the piping bag you saved from earlier. Pipe a 10p-sized blob onto half of the shells. Pair similar-sized shells to create sandwiches. Your beautiful macarons are now complete!

6. Doubling up this recipe can make it easier to whip the egg white as there is more volume.

   Even more delightful after 24 hours! This 'ageing' process softens the inside while maintaining crisp outer shells.

   Storage and Batching Advice: Store in the fridge for up to 4 days or they can also be frozen and taken out at a moment’s notice.