Why does salted caramel taste so good? Because it triggers so many different taste areas on the tongue; sweet, salt and umami all at once!
This is one of the few macarons we make with a butter cream, whisking in a really rich, dark caramel and then drifting it through with Maldon sea salt flakes to provide the occasional salty ‘pop’.
Andrea is not allowed in the macaronaria when this one is being made lest the filling disappear . . .
INGREDIENTS & ALLERGENS:
Sugar, butter (from cow’s milk), cream (from cow’s milk), ground almonds, free range eggs, Maldon sea salt, food colour (E422, E1520, E551, E104, E155, E129)