Tuesday afternoon with Chef Ali of Bouchon Bakery for a little step-by-step of how she makes those legendary salted caramel macarons ^_^
The full post (and original recipe) is here on Gotham Magazine. Italian meringue is key.
We devoured spoonfuls of just-made salted butter caramel and warm macaron shells straight from the oven.
I actually prefer the two components (shells and caramel) separately…
…that butter caramel would be amazing smothered over hot toast. Ohlala o_O