This month’s International Incident Party ingredient: SALT
Inspired by Pierre Herme’s Salted Caramel and Apple Macarons, I layered this creation using The Republic of Tea’s caffeine-free Caramel Apple Red Tea to flavor the shells.
For the partially dried apples, I followed Edd Kimber’s recipe and directions.
Coincidentally, he posted Frivolite about the same time last year!
Fluer de Sel Caramel Filling
- 1 cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 teaspoon fleur de sel
- 1 1/2 cups sugar
- 1/4 cup light corn syrup (this will prevent crystallization of sugar)
- 1/4 cup water (to get more tea flavor, infuse two (2) tea bags in 1/4 cup water)
- Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
- Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
- Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
- Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.
- Pour into small bowl and cool 2 hours.
- Pipe onto macarons to make sandwiches.