Salted Caramel Macarons are my most favourite macarons.




I have tried, if I may add, baked with success the 3 methods of Macaron making: Swedish technique, French technique and finally Italian...


It has been ages since I baked these little temperamental sweet babes until I received a request from my little missy. She volunteered to bring some sweet bites for her music class, and those sweet bites were none other than….
"Stick to the usual please" was her plea, knowing that her mom may come up with some 'weird' flavored macarons.


Read many bloggers and macaron fans out there raved so much about these Salted Butter caramel Macarons…so I thought to give it a go... the mademoiselle was pleased with my choice…she too has heard of salted butter caramel ;P

Based on 'Secret of Macaron" by José.


Everything went well, following each step to the T, even the salted caramel, no major disaster except for a few minor tweaks with the oven temperature. All was peachy rosy until….

…its time to pipe the salted butter caramel.
Piped onto a few macaron shells, it was runny as milkshakes, didn't hold its shape at all, aarrrghhh… crisis!!!
These Macs got to be ready by tomorrow!!!! was all I could think of, annoyed!
Reached out for Nutella jar, just in case…..

H wasn't of any help…just rubbing salt to the wound  'You should have tried this out first…'

Read and re-read the book on the salted butter caramel part…
He (the writer of the book) did say 'beat and whisk until smooth and even, then refrigerate' to which I did, but…
'where did I go wrong???'
Lightbulb moment: why not try to whisk this again and see what happened! 
Sure enough, the salted butter caramel thickened…




Moral of the story: the book is there to assist but it will not tell you the whole story, it's up to us to create our ending …. be it happy or otherwise.