300 grams caster sugar
60 grams glucose
120 grams water
220 grams cream
5 grams gelatin leaves
125 grams butter
2 grams salt
Get two saucepans on the heat. In one place the cream and bring just to the boil. In the other place sugar, glucose and water and cook until a caramel colour. Deglaze with the cream and stir in the gelatin leaves. Cool to around 50 degrees celsius and blitz in the butter.
SALTED BUTTER CREAM
200 grams butter
100 grams salted caramel
After you have blitzed in the butter for the salted caramel, remove 100 grams and blitz in 200 grams of butter.
Pop a handful of popcorn in a large knob of butter and a pinch of salt. Once popped crumble the popcorn into small pieces.
140 grams egg white
70 grams caster sugar
230 grams icing sugar
120 grams almond meal
2 grams salt
Preheat oven to 150 degrees celsius. Whip egg whites and sugar until stiff and then continue to whip for 2 minutes. Sift icing sugar and almond meal twice discarding any bits that do not pass through the sieve. Fold into egg white with a metal spoon in as little folds as possible aim for less than 20. Place mixture into piping bag and pipe onto trays lined with baking paper and bang the tray down on the bench a couple of times. Sprinkle with popcorn and let them sit for 10 minutes before baking them in preheated oven for 10-15 minutes.
Match up the macaron shells so that both top and bottom are even sizes. On one side spread the salted caramel buttercream and make a well in the center with a butter knife. Fill the well with salted caramel and then place the lid on top with a bit of a twist to ensure that it is stuck on well. Store in the fridge and serve at room temperature and the most important thing ENJOY!
|Make sure you fold the sifted almond meal and icing sugar in well with minimal strokes|
|Sprinkle crushed popcorn on top of the piped macaroons|
|Allow the piped macarons to sit for 5-10 minutes before placing them in the oven.|
|The baked macarons. Allow to stand on the tray for 5-10 minutes after baking to allow to set adequately.|
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