Wednesday, December 19, 2012

Sucré salé: salted caramel macarons

Caramel is a tricky filling for macarons; it's a little too gushy on its own. Caramel flavoured frostings are often a little anemic and flavourless. I tried to make these strongly flavoured, deeply caramely and pointedly salty. You can reduce the salt if your sucré-salé tastes lean a little more to sucré. I like to taste the salt.