A simple dusting of sea-salt flakes on the perfect meringue shell and a filling of creamy salted butterscotch creates a more-ish salty-sweet treat to savour.
• 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
Make the macarons following the Foundation Macaron Recipe, using brown food colouring and sprinkling over sea-salt flakes before baking in Step 12.
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.
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.
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.