I just love macarons and any chance I have I try to make them. Practice makes perfect right? This time I made from Salted Caramel ones topped with Popcorn Shed popcorn. The sauce is divine and versatile.
- 175g salted butter
- 150g golden caster sugar
- 150ml cream- I used brandy cream which I had left over from Christmas
- Popcorn Shed Salted Caramel Popcorn
- Cut 25g of the butter into small pieces. Heat the sugar in a thick-based pan over a medium heat until it is all melted and turns to a dark caramel colour. Stir occasionally to ensure the sugar cooks evenly.
- Take the pan off the heat and stir in the pieces of butter.
- In a separate pan, heat up the cream (just so it is hot and not boiling)
- Put the caramel back on medium heat and gradually add the hot cream. Be careful because this may splatter. Allow this mixture to bubble for a few minutes.
- Pour the mixture into a bowl and leave to cool to room temperature.
- Whisk the remaining butter (150g) till pale and fluffy, then gradually whisk into the cooled salted caramel.
- Don’t worry if the mixture has little caramel pieces. It adds to the texture I think.
- Fill the macarons with caramel then decorate them with whatever colour you like. I wanted to go for the gold look but it didn’t quite work on these one. To paint macarons just take some gel food colouring and mix it with a bit of clear alcohol like Vodka. I have talked about this on my previous post. (click here)
- Top with salted caramel popcorn. I used the ones from The Popcorn Shed. To stick the popcorn on the macaron dip it in the left over sauce and gently place on top.
I found their popcorn had the perfect consistency as well. Here are some of the other flavours they have.