Salted-butter caramel Macarons

Salted-butter caramel

Ingradients (for 40 macarons)
Caster sugar: 250g
Water: 75ml
Fresh full-fat pouring cream: 120ml
Salted butter: 200g

1. Heat the sugar and water in a saucepan, over a medium heat. Without stirring!! Otherwise, it will be crystallization.

This is the right colour of the caramel.

Overcooked caramel.

2. Next add the pouring cream into the caramel.

3. Once the cream is well incorporated into the caramel, remove from the heat when it reaches 108 degree, and incorporate the butter in small pieces.

4. Beat until the caramel is smooth and even.

5. Chill in the fridge for at least 1.5 hours

Vanilla butter cream and Chocolate ganache Macarons.

心意意試新野.
這是我的生日禮物.
愛死我的朋友們 !
所以相約Macaron Buddies一起試新玩具.
第一次嘗試整Macarons.好緊張同好興奮.

Italian macarons

Ingredients: (for 40 macarons, shells 3cm)
Ground almonds: 200g
Icing sugar: 200g
Water: 75ml
Caster sugar: 200g
Aged egg whites: 2 x 80g
Vanilla bean: 1/2

Vanilla butter cream
Softened butter: 350g
Icing sugar: 140g
Ground almonds: 160g
Vanilla bean: 1/2 or few drops of vanilla extracts

When the syrup reaches 115 degrees, remove the saucepan from heat and pour the syrup in a thin stream into the beaten egg whites.  

Combine to beat the meringue for about 10 mins, so that it cools a little.
Combine the tant pour tant with the remaining egg whites, making a smooth almond paste.

Incorporate about 1/3 of the meringue into the almond paste in order to loosen the mixture a little, then add the rest of the meringue, working the batter.

第一次也算是成功吧.

Piping time. Chocolate ganache and vanilla butter cream filling.

完成 !! 這就是我們的製成品~
Yum~好好味.