Ingredients
• Pinch of sea-salt flakes, to sprinkle
• 300g caster sugar
• 150g thickened cream
• Extra pinch of sea-salt flakes, to taste
• 200g unsalted butter, softened
Method
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Make the macarons following the Foundation Macaron Recipe, using brown food colouring and sprinkling over sea-salt flakes before baking in Step 12.
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To make salted butterscotch cream, put sugar in a large heavy-based frying pan over a medium-low heat and cook, stirring with a wooden spoon, until caramel coloured. Remove from heat, then add cream and stir until combined. Add extra sea-salt flakes. Set aside and allow to cool.
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Put butter in the bowl of an electric mixer and beat, using whisk attachment, until light and fluffy. Add cooled caramel and continue to beat until combined.
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Spoon butterscotch cream into a piping bag and pipe a small amount onto a macaron, then sandwich with another macaron. Repeat with remaining macarons and cream. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.
