This is the special order from my sister (well the fact is she is my sister in law but we so close that I don’t want to call her “in law”) ^^.
She wanted me to bake Macaron for her brother a long ago (P’Made, it’s really for you naka!), but I didn’t find the right time to make it. Well, he lives far away from here, so it’s not easy to give this special gift for him ^^.
She told me that she wanted the one with caramel so I bake Macarons caramel au beurre salé. The funniest thing about this time is the colour, haha. You may think that it’s lemon or passion fruit, well I follow the colour guide but I think I added too much of yellow so rather than pale yellow that will turn light brown when mix with coffee extract, it made my macaron pure yellow instead. So, don’t make the same mistake as I did, ^^.
With butter cream filling, macaron needed time to set but remember to remove from the fridge before serving.
Put all the ingredients for the paste into a bowl.
Mix until fully combine.
Make Italian meringue by putting the sugar and water into a saucepan. Place the pan over medium heat.
Use a thermometer to check the temperature.
Meanwhile, beat the egg whites with hand mixer until soft peaks formed.
When the sugar syrup reach 110C, slowly pour the hot syrup into the egg white bowl.
Beat until combine and continue beating until cool.
Mix the Italian meringue into the paste, in 3 additions.
Fold until fully combine.
Put in a piping bag fitted with 1cm plain tip.
Pipe into 3.5cm round.
Let the macaron rest for 30 minutes.
Meanwhile preheat an oven to 160-180C (the temperature that you use, depends on your oven).
Bake for 13 – 15 minutes or until the top is firm to touch.
Let the macaron shells cool on a wire racks.
Make the Caramel au beurre salé filling
Make the caramel by putting the sugar into the pan, heat until amber.
Meanwhile warm the whipping cream until hot (I put mine in microwavable jug and heat for 1.20 minutes (600W).
When the sugar turn into amber, slowly pour the hot whipping cream into the pan, stir until smooth.
Remove from the heat and pour both salted butter (A) and cocoa butter into the pan, stir until fully combine.
Let the mixture cool completely before mix in the butter.
Put the salted butter (B) into the caramel bowl.
Beat until smooth.
Sandwich the macaron shells together.
Refrigerate until firm, but remove from the fridge for at least 30 minutes before eating.