Caramel macarons with butterscotch cream
Make macarons in the Italian method, adding brown food colouring
Photo: Marina Oliphant
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- 300g castor sugar
- 150g thickened cream(35%fat)
- 200g unsalted butter, softened
To make the filling, melt sugar in large heavy-based frying pan, stirring withawooden spoon. Remove fromheat, add creamand stir until combined.Set aside and allowto cool. Place butter in an electric mixer with a whisk attachment and whisk until light and fluffy. Add cooled carameland whisk until combined. Place filling in piping bag and pipe a small amount onto a macaron, then sandwich withanother macaron.
Repeat with remaining macarons and filling. Placeon a tray and refrigerate, or freeze overnight before serving.